Shrimp scampi is what inspired the ingredients that accompany the shrimp in this recipe. You can either steam vegetables directly in the packet with the shrimp, or serve the shrimp over some Paleo pasta. I added zucchini to my packets, although I have successfully used green beans and asparagus in the past as well. Just make sure to not overfill the packets, and definitely drizzle with some olive oil or another kind of fat.
I have used the parchment steaming method before with salmon to great success. The cooking method is ideal for when you are entertaining for several reasons. There is minimal prep work required for a large dinner. The packets can be prepared and wrapped up ahead of time, then put into the refrigerator. Once the guests arrive all you have to do is place the packets in the oven for 15 minutes. It is incredibly easy, and then you don’t have to worry about cleanup either!
To review how to form the packets, begin by tearing off sheets of parchment paper that are about a foot long. Fold them each in half to crease, and then open them back up. All of the ingredients get placed on one side of the crease. Then the parchment paper should be folded over the shrimp and, starting at the top, folded into pleats.
Work your way around, folding tight pleats so that the packet forms a half moon shape and locks the air in. Then the packet is ready to bake in the oven. Lemon and garlic create bright bursts of flavor in these simple, delicious shrimp packets.
- 3 medium zucchini, chopped
- 4 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 lb. large raw shrimp, peeled and deveined
- Red pepper flakes, if desired
- Zest of one lemon
- Juice of 1 lemon
- White whine vinegar, for drizzling
- Extra virgin olive oil, for drizzling
- Salt and freshly ground pepper
- 2 tbsp fresh parsley, chopped
- Preheat the oven to 350 degrees F. Prepare four large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.
- Divide the zucchini and garlic among the four papers. Place them along one side of the crease. Top with a few pieces of shrimp and a lemon slice. Season with salt, pepper, and red pepper flakes. Add the lemon zest and drizzle with lemon juice. Add a dash of white wine vinegar and olive oil.
- Fold the parchment paper over the shrimp to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-18 minutes until the shrimp is cooked through. Serve warm.