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Lemon-Herb Shrimp Packets

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

2 cloves garlic (1 minced)

Grated zest and juice of 1 lemon

2 to 3 anchovies, rinsed and minced (about 1 tablespoon)

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 teaspoon paprika

Kosher salt

2 pounds extra-large shrimp, peeled and deveined, tails intact

1 pint grape tomatoes, halved

4 scallions, sliced

1 red jalapeno pepper, seeded and chopped

1/2 cup bottled clam juice

2 tablespoons unsalted butter

1 baguette, thinly sliced


  1. Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
  2. Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
  3. Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
  4. Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
  5. Be careful when opening parchment packets - the steam is hot!
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