Easy Baked Shrimp and Broccoli Foil Packs Recipe

Baked Shrimp and Broccoli Foil Packs make weeknight dinners effortless and flavorful. This simple foil-packet meal steams shrimp and broccoli with garlic, lemon, and Italian seasoning for juicy shrimp and crisp-tender broccoli. You get minimal cleanup, fast bake time, and a meal that tastes brighter than its prep time suggests.

Why You’ll Love Baked Shrimp and Broccoli Foil Packs

• Fast: Ready in about 20 minutes from oven to table for busy nights.
• Minimal cleanup: Each serving cooks in its own foil packet for easy cleanup.
• Healthy and balanced: Protein-rich shrimp pairs with fiber-filled broccoli for a light meal.
• Customizable: Spice level, citrus, and herbs adjust easily to your taste.
• Portable: Packets travel well for picnics or meal prep and reheat neatly.

Ingredients + Notes/Substitutions

For these Baked Shrimp and Broccoli Foil Packs, you’ll need the following pantry staples and fresh produce.

• 1 lb medium raw shrimp (peeled and deveined, tail-on or tail-off)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon onion powder
• 2 tablespoons low sodium vegetable or chicken stock, divided
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika
• Red chili pepper flakes, optional
• Juice of 1/2 lemon
• 1 large head of broccoli, broken into florets
• Fresh chopped parsley, for garnish

Notes and substitutions

• Use coconut aminos or low-sodium soy for a savory boost instead of stock.
• Swap Italian seasoning for Old Bay or Cajun spice for a different flavor profile.
• Use frozen shrimp thawed under cold running water if fresh shrimp are unavailable.
• Choose heavy-duty foil to prevent leaks and keep steam contained for even cooking.

Instructions for Baked Shrimp and Broccoli Foil Packs

1. Preheat oven to 425ºF (220ºC). Cut two 14 x 12-inch pieces of heavy-duty foil and lay each on the counter. Mix Italian seasoning, onion powder, salt, pepper, smoked paprika, and a pinch of chili flakes in a small bowl. These seasoning steps set the base for the foil packs.
2. Place the shrimp on a shallow plate and sprinkle with the spice mix, turning to coat all sides. Let rest a minute so flavors adhere.
3. Divide shrimp between the two foil sheets, arranging near the center. Add broccoli florets beside the shrimp so both steam evenly.
4. Scatter minced garlic over the shrimp and broccoli, squeeze lemon juice across both packets, and add any extra red chili flakes you like. Drizzle olive oil evenly over each packet to help create steam and flavor.
5. Pour 1 tablespoon of low-sodium stock into each foil packet to add moisture for steaming. Fold the foil up and crimp the edges, then fold the short ends over to seal. Leave a little air space so heat circulates inside the packet.
6. Transfer packets to a rimmed baking sheet and bake sealed side up until the shrimp turn pink and curl and broccoli reaches your preferred tenderness, about 15 minutes. Baking time may vary by oven and shrimp size, so check at 12 minutes if your shrimp are very large.
7. Carefully open the packets away from your face to release steam. Garnish with fresh parsley and an extra squeeze of lemon. Serve immediately for best texture and brightness.

Pro Tips & Troubleshooting

• Avoid overcooking shrimp; they go from tender to rubbery quickly, so check early.
• Cut broccoli into uniform florets for even cooking.
• If broccoli cooks faster than shrimp, arrange shrimp in a single layer to speed shrimp doneness.
• For extra sauce, add a pat of butter in each packet before sealing.
• If packets leak, place them on a second baking sheet to catch juices.

Serving, Storage, and Variations

Serving suggestions

• Serve Baked Shrimp and Broccoli Foil Packs over rice, quinoa, or pasta to soak up the juices.
• Add lemon wedges and crusty bread for a complete meal.

Storage

• Cool packets, then transfer contents to airtight containers and refrigerate up to 3 days.
• Reheat gently in a 350ºF oven for 8 to 10 minutes or until warmed through; avoid microwave overcooking.

Variations

• Turn it spicy by adding a tablespoon of harissa or sriracha to the olive oil before sealing the packets.
• Add cherry tomatoes or sliced bell pepper for more color and sweetness.
• Swap broccoli for asparagus or green beans for a seasonal twist.

Nutrition

Estimated per serving (serves 2):
Calories: 280; Protein: 28g; Fat: 12g; Carbs: 10g; Fiber: 3g. These values vary by shrimp size and additional sides.

FAQ

How long do I bake Baked Shrimp and Broccoli Foil Packs?

Bake sealed foil packs at 425ºF for about 15 minutes, checking at 12 minutes for larger shrimp. Shrimp should turn pink and curl when done.

Can I grill Baked Shrimp and Broccoli Foil Packs instead of baking?

Yes, grill packets over medium heat for 10 to 12 minutes, flipping once, until shrimp cook through and broccoli softens. Use heavy-duty foil and place packets on the grill grates.

Can I prepare Baked Shrimp and Broccoli Foil Packs ahead of time?

You can assemble packets up to 24 hours ahead and refrigerate, then bake straight from the fridge, adding 2 to 3 extra minutes to cook time. Do not freeze assembled packets with raw shrimp.

Conclusion

Baked Shrimp and Broccoli Foil Packs deliver a fast, healthy, and flavorful dinner with almost no cleanup. You can customize spice levels, swap vegetables, and serve over grains or salads to stretch this simple technique across many meals. Keep a few pantry staples on hand and you will turn these foil packs into a go-to weeknight favorite.

Baked Shrimp and Broccoli Foil Packs

A delicious and easy shrimp and broccoli dish baked in foil for a quick, tasty meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 280 kcal

Equipment

• Oven
• Baking sheet
• Aluminum foil

Ingredients

  

raw shrimp

• 1 lb medium raw shrimp
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp Italian seasoning
• 0.25 tsp onion powder
• 2 tbsp low sodium vegetable or chicken stock
• to taste salt and pepper
• 0.25 tsp smoked paprika
• optional Red chili pepper flakes
• 1/2 lemon juice

Instructions

 

Prepare oven and spice mix

• Preheat oven to 425ºF (220ºC). Cut 2 sheets of 14×12-inch (35×30 cm) aluminum foil and lay each on the countertop. Mix Italian seasoning, onion powder, salt, pepper, smoked paprika, and stock in a small bowl.

Coat shrimp with spice mix

• Add shrimp to a shallow plate and sprinkle with the spice mix, coating all sides.

Assemble foil packets

• Divide the shrimp onto the foil near the center. Place broccoli florets on one side of the shrimp.

Add garlic, lemon, chili flakes, and oil

• Add garlic over the shrimp and broccoli. Sprinkle with lemon juice, chili flakes, salt, pepper, and drizzle with olive oil.

Seal and bake foil packets

• Add a tablespoon of stock per packet, wrap, crimp edges, and fold ends. Bake on a sheet for 15 minutes until shrimp are cooked.

Unwrap and garnish

• Carefully unwrap the packets. Garnish with fresh parsley and lemon slices.

Notes

Ensure not to wrap the packets too tightly to allow heat circulation. Adjust seasoning to taste.