Low Carb Shrimp Scampi Foil Packet Meal
Kick off your week with this easy, low-carb Shrimp Scampi Foil Packet Meal! Tender shrimp, zucchini, and summer squash come together in buttery, garlicky goodness with fresh herbs and lemon—all baked in individual foil packets for minimal cleanup. It’s a healthy, flavorful dinner ready in about 40 minutes that serves 6.
Foil packet dinners are trending big time, and we’re jumping right on board! They’re super easy to assemble and cook, with no pots or pans to scrub afterward—just a few sheets of foil and you’re all set.
This low-carb Shrimp Scampi is one of our absolute favorite foil packet dinners: a healthy, flavorful meal that’s quick to whip up and perfect for busy weeknights. Baked in the oven, it makes a complete dinner that serves a family of 6, with individual packets keeping cleanup to a minimum. We love foil packet meals for their effortless simplicity and speed—this one’s definitely a must-try!
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This delicious low-carb Shrimp Scampi Foil Packet Meal features plump, tender shrimp nestled with slices of fresh zucchini and yellow summer squash, all enveloped in a rich, buttery garlic sauce that’s bursting with bright lemon flavor and aromatic fresh herbs. The dish is lightly seasoned with salt, pepper, minced garlic, chopped parsley, and thyme for a clean, vibrant taste that lets the natural sweetness of the shrimp and veggies shine through.
For an extra touch of indulgence, you can swap the butter for ghee—perfect for those avoiding dairy or seeking a nuttier depth. A splash of white wine (just 3 tablespoons total) is optional but highly recommended; it adds a subtle layer of complexity and sophistication as it cooks off in the oven, leaving behind pure flavor without any alcohol residue. Topped with a fresh lemon slice and a sprig of rosemary in each packet, this healthy dinner comes together effortlessly and bakes to perfection.
Low Carb Shrimp Scampi Recipe
Ingredients:
- 1 ½ lb. Peeled and deveined tail on shrimp
- 2 Small zucchini sliced
- 2 Small yellow summer squash sliced
- ½ c. Butter melted
- 1 Tablespoon Lemon Juice
- 3 tbsp White wine
- 2 teaspoons minced garlic or two garlic cloves, minced
- ½ c Chopped parsley
- ½ tsp Chopped fresh thyme
- 6 sprigs Fresh Rosemary
- 6 Lemon slices
- Salt
- Ground Black Pepper
Equipment Needed:
- Microwave safe bowl
- Mixing bowls
- Aluminum Foil
🥣 Recipe Tips
- Slice vegetables evenly for perfect cooking — Use a mandoline slicer to cut the zucchini and yellow squash into uniform thin rounds. This ensures they cook tenderly and evenly alongside the shrimp in the 15–20 minute bake time, preventing any crunchy or mushy spots.
- Prep ahead for easy weeknights — Assemble the foil packets (vegetables, seasoned shrimp mixture, lemon slice, and rosemary) up to a day in advance and refrigerate them. When ready, just pop them in the preheated oven—ideal for busy evenings with minimal last-minute effort.
- Boost flavor with a finishing touch — After opening the hot packets, sprinkle a bit of freshly grated Parmesan cheese over the shrimp and veggies, or add an extra squeeze of fresh lemon juice. This enhances the garlicky butter sauce without adding carbs, and don’t forget to drizzle the packet juices over everything for maximum tastiness!
How to Make Shrimp Scampi Foil Packets Dinners:
To kick off this easy low-carb Shrimp Scampi Foil Packet Meal
- Start by gently melting the butter in the microwave (a small microwave-safe dish works perfectly to prevent splatters).
- Place the peeled and deveined shrimp in a medium bowl, then pour the warm melted butter over them.
- Toss gently to coat the shrimp evenly—this helps infuse them with that rich, garlicky flavor base right from the start!
- Next, add the white wine to the butter-coated shrimp—we like to use a good drinking wine here (just 3 tablespoons total for the whole recipe).
Our golden rule for cooking with wine: if it’s something we’d happily sip on its own, it’s perfect for the dish. We never reach for a cheap “cooking wine”—a decent bottle truly elevates the flavor without overpowering it. (The small amount of wine cooks off completely in the oven, leaving behind a wonderful depth and brightness.)
- Next, stir in the minced garlic to the buttery shrimp mixture—it’s the star that gives this scampi its irresistible aromatic punch!
Feel free to use convenient jarred minced garlic for speed, or go fresh for that extra vibrant flavor: simply peel the cloves with a handy silicone garlic peeler and press them through a garlic mincer. Either way works beautifully.
- Next, stir in the freshly chopped parsley and thyme leaves—these bright, aromatic herbs bring a wonderful freshness and elevate the entire dish.
If you don’t have fresh herbs on hand, dried parsley and thyme work just fine! Just remember the standard conversion: dried herbs are more concentrated, so use about one-third the amount called for. (The general rule is a 3:1 ratio—1 teaspoon dried equals 1 tablespoon fresh.)
- Gently toss the shrimp with the butter, wine, garlic, and herbs until everything is evenly combined and the shrimp are beautifully coated in that flavorful mixture.
- Next, slice the zucchini and yellow summer squash into thin, even rounds—a mandoline slicer makes this quick and uniform (just be careful with those sharp blades!). If you don’t have one, a sharp knife works too.
- Prepare 6 sheets of aluminum foil, each about 15 inches long.
- On each sheet, stack 6–7 slices of yellow squash and 6–7 slices of zucchini (alternating layers or as desired for even cooking).
- Season generously with salt and freshly ground black pepper.
- Divide the shrimp scampi mixture evenly among the 6 foil packets, placing about 1/6th (roughly a generous handful) on top of the vegetable stack in each.
- Top each shrimp and vegetable stack with 1 lemon slice and 1 sprig of fresh rosemary.
- Fold the sides of each foil sheet upward and crimp them together, then fold down tightly to create a secure seal along the top.
- Next, fold up the ends and crimp them tightly to fully enclose the packet.
- Place the sealed packets on a baking sheet and bake in a preheated 400°F oven for 15–20 minutes, or until the shrimp is fully cooked (opaque and pink) and the vegetables are tender.
- Carefully remove the foil packets from the oven (use oven mitts, as they will be very hot).
- Open each packet cautiously, allowing the steam to escape away from you to avoid burns—the contents will be extremely hot and steamy.
- Serve directly in the foil packets for easy cleanup.
- If preferred, gently transfer the contents to plates using a spatula, then spoon the flavorful juices from the packet over the shrimp and vegetables.
This Low Carb Shrimp Scampi Foil Packet Meal is a winner for busy weeknights—ready in just 40 minutes with virtually no cleanup! The tender shrimp, crisp zucchini, and summer squash soak up that irresistible buttery garlic sauce, brightened by fresh lemon and aromatic rosemary for a light yet satisfying dinner that’s bursting with flavor.
Healthy, low-carb, and effortlessly delicious, these individual packets make serving a breeze (and feel a little special). Enjoy it straight from the foil for casual ease, or plate it with the flavorful juices drizzled over top. It’s a simple, vibrant meal your whole family will love!
Other Low Carb Dishes:
🥣 Recipe
Equipment
- Microwave safe bowl
Ingredients
- 1 ½ pounds Peeled and deveined tail on shrimp
- 2 Small zucchini sliced
- 2 Small yellow summer squash sliced
- ½ cup Butter melted
- 1 Tablespoon Lemon juice
- 3 Tablespoon White wine
- 2 teaspoon minced Garlic or two garlic cloves, minced
- ½ cup Chopped parsley
- ½ teaspoon Chopped fresh thyme
- 6 sprigs Fresh Rosemary
- 6 Lemon slices
- Salt
- Fresh Ground Black Pepper
Instructions
- Start by gently melting the butter in the microwave (a small microwave-safe dish works perfectly to prevent splatters).
- Place the peeled and deveined shrimp in a medium bowl, then pour the warm melted butter over them.
- Toss gently to coat the shrimp evenly—this helps infuse them with that rich, garlicky flavor base right from the start.
- Next, add the white wine to the butter-coated shrimp—we like to use a good drinking wine here (just 3 tablespoons total for the whole recipe).Our golden rule for cooking with wine: if it’s something we’d happily sip on its own, it’s perfect for the dish. We never reach for a cheap “cooking wine”—a decent bottle truly elevates the flavor without overpowering it. (The small amount of wine cooks off completely in the oven, leaving behind a wonderful depth and brightness.)
- Next, stir in the minced garlic to the buttery shrimp mixture—it’s the star that gives this scampi its irresistible aromatic punch!Feel free to use convenient jarred minced garlic for speed, or go fresh for that extra vibrant flavor: simply peel the cloves with a handy silicone garlic peeler and press them through a garlic mincer. Either way works beautifully.
- Next, stir in the freshly chopped parsley and thyme leaves—these bright, aromatic herbs bring a wonderful freshness and elevate the entire dish.If you don’t have fresh herbs on hand, dried parsley and thyme work just fine! Just remember the standard conversion: dried herbs are more concentrated, so use about one-third the amount called for. (The general rule is a 3:1 ratio—1 teaspoon dried equals 1 tablespoon fresh.)
- Gently toss the shrimp with the butter, wine, garlic, and herbs until everything is evenly combined and the shrimp are beautifully coated in that flavorful mixture.
- Next, slice the zucchini and yellow summer squash into thin, even rounds—a mandoline slicer makes this quick and uniform (just be careful with those sharp blades!). If you don’t have one, a sharp knife works too.
- Prepare 6 sheets of aluminum foil, each about 15 inches long.
- On each sheet, stack 6–7 slices of yellow squash and 6–7 slices of zucchini (alternating layers or as desired for even cooking). Season generously with salt and freshly ground black pepper
- Divide the shrimp scampi mixture evenly among the 6 foil packets, placing about 1/6th (roughly a generous handful) on top of the vegetable stack in each.
- Top each shrimp and vegetable stack with 1 lemon slice and 1 sprig of fresh rosemary.
- Fold the sides of each foil sheet upward and crimp them together, then fold down tightly to create a secure seal along the top. Next, fold up the ends and crimp them tightly to fully enclose the packet.
- Place the sealed packets on a baking sheet and bake in a preheated 400°F oven for 15–20 minutes, or until the shrimp is fully cooked (opaque and pink) and the vegetables are tender.
- Carefully remove the foil packets from the oven (use oven mitts, as they will be very hot)
- Open each packet cautiously, allowing the steam to escape away from you to avoid burns—the contents will be extremely hot and steamy.
- Serve directly in the foil packets for easy cleanup. If preferred, gently transfer the contents to plates using a spatula, then spoon the flavorful juices from the packet over the shrimp and vegetables.
Nutrition
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