Go Back
Discover the beauty of cooking with parchment paper through this Garlic Butter Shrimp En Papillote recipe. This method not only enhances flavor but also makes cleanup a breeze. With tender shrimp paired with vibrant vegetables and a rich garlic butter sauce, this dish is perfect for a quick weeknight dinner or an elegant gathering. Dive into the details of this recipe and learn how to elevate your cooking with en papillote techniques.

Garlic Butter Shrimp En Papillote

Indulge in the vibrant flavors of Garlic Butter Shrimp En Papillote, a delightful dish perfect for your spring gatherings or Easter brunch. This easy weeknight dinner features succulent shrimp, fresh vegetables, and a rich garlic butter sauce, all wrapped in parchment for a quick cleanup. Bright, comforting, and full of flavor, it's a meal that brings everyone together. Try it tonight and elevate your cooking with this special technique!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, deveined and tails removed

4 tbsp unsalted butter, melted

4 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp lemon zest

1/2 tsp red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh asparagus, trimmed and cut into 2-inch pieces

1/4 cup fresh parsley, chopped

Lemon wedges for serving

Parchment paper (for wrapping)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prep the Parchment: Cut four pieces of parchment paper, each about 12x15 inches. Fold each piece in half and then unfold it to create a crease down the middle.

      Make the Garlic Butter Sauce: In a small bowl, mix together the melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and pepper.

        Prepare the Shrimp Mixture: In a large bowl, combine the shrimp, halved cherry tomatoes, and asparagus. Pour the garlic butter sauce over the mixture and toss to coat evenly.

          Assemble En Papillote: On one side of each piece of parchment paper, distribute the shrimp and vegetable mixture evenly. Sprinkle chopped parsley on top. Fold the other half of the parchment over the shrimp mixture and crimp together the edges to create a sealed packet. Make sure it's tightly sealed to trap the steam inside.

            Bake: Place the packets on a baking sheet and bake in the preheated oven for 12-15 minutes, until the shrimp are pink and opaque and the vegetables are tender.

              Serve: Carefully open the packets (the steam will be hot!) and serve immediately with lemon wedges on the side.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings