Cheesy garlic shrimp foil packets combine tender shrimp, crisp-tender vegetables, lemon garlic butter, and melted mozzarella in an easy oven dinner with minimal cleanup. The individual packets hold in moisture while keeping each serving separate and simple to plate.
The key timing challenge is that shrimp cook faster than carrots and peppers. Thin vegetable cuts, a single layer of shrimp, and adding the cheese only at the end keep the shrimp tender while the vegetables finish properly.
Ingredients for cheesy garlic shrimp foil packets
- 1 pound large raw shrimp, preferably about 21/25 count, peeled and deveined, tails removed if preferred
- 1 medium red onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 medium carrots, peeled and cut into thin matchsticks
- 4 garlic cloves, finely minced
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 cup shredded low-moisture mozzarella cheese
- Lemon wedges for serving, optional
Use heavy-duty aluminum foil for the packets. If only standard foil is available, use two layers for each packet so the folds remain secure and the garlic-butter juices do not leak onto the baking sheet.
How to make cheesy garlic shrimp foil packets
The recipe card below contains the complete quantities, timing, temperatures, and step-by-step images in cooking order.
Cheesy Garlic Shrimp and Vegetable Foil Packets
Equipment
- 4 12 x 16-inch sheets heavy-duty aluminum foil
- 1 Large rimmed baking sheet
- 1 Small mixing bowl
Ingredients
Shrimp Foil Packets
- 1 lb large raw shrimp preferably 21/25 count; peeled and deveined; tails removed if preferred
- 1 medium red onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 2 medium carrots peeled and cut into thin matchsticks
- 4 cloves garlic finely minced
- 3 tbsp unsalted butter melted
- 1 tbsp olive oil
- 1 tsp dried oregano
- 3/4 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 1 cup shredded low-moisture mozzarella cheese
- lemon wedges optional, for serving
Instructions
Prepare and Seal the Packets
- Preheat the oven to 425°F (220°C). Tear four sheets of heavy-duty aluminum foil, each about 12 by 16 inches, and place them on a large rimmed baking sheet.
- Pat the shrimp dry with paper towels. In a small bowl, stir together the melted butter, olive oil, minced garlic, oregano, kosher salt, black pepper, and lemon juice.
- Divide the sliced onion, bell pepper, and carrot matchsticks evenly among the four foil sheets. Spoon about half of the garlic-butter mixture over the vegetables and toss lightly.
- Divide the shrimp among the packets in a single layer. Spoon the remaining garlic butter evenly over the shrimp.
- Bring the long sides of each foil sheet together and fold them down several times. Fold the short ends inward to seal, leaving a little room inside each packet for steam to circulate.
Bake and Finish
- Bake the sealed packets for 10 minutes. Carefully open one packet away from your face because hot steam will escape. Check several shrimp near the center; they should be pearly and opaque and should reach 145°F (63°C).
- Open all four packets and divide the mozzarella over the shrimp and vegetables. If a packet contains excess liquid, leave it open for about 30 seconds before adding the cheese. Return the open packets to the oven for 2 to 3 minutes, just until the cheese melts.
- Serve immediately in the opened packets or transfer the contents and garlic-butter juices to shallow bowls. Add lemon wedges if desired.
Notes
Nutrition
Why this foil packet method works
Shrimp cook much faster than thick vegetables, so the carrots are cut into thin matchsticks and the bell pepper and onion are sliced thinly. The sealed foil traps steam and garlic-butter juices, while a brief uncovered finish melts the mozzarella without overcooking the shrimp.
The vegetables should finish crisp-tender rather than completely soft. If the carrot pieces are thicker than matchsticks, they may still feel firm when the shrimp are ready, so uniform cutting matters more than adding extra cooking time.
Key cooking cues
- Cut the vegetables thinly: Thick carrot pieces may remain firm by the time the shrimp are cooked.
- Dry the shrimp: Removing surface moisture helps prevent watery packets.
- Keep the shrimp in one layer: This promotes more even cooking inside each packet.
- Open the foil carefully: Steam escapes quickly and can cause burns.
- Add the cheese last: Low-moisture mozzarella melts cleanly and releases less liquid than fresh mozzarella.
Substitutions and variations
Zucchini cut into thin half-moons can replace the carrots for a softer, faster-cooking vegetable. Red or yellow bell pepper may replace the green pepper. For more heat, add a small pinch of red pepper flakes to the garlic butter. Keep all vegetable pieces thin so their cooking time remains compatible with the shrimp.
What to serve with the packets
Serve the packets with rice, couscous, roasted potatoes, or a crisp green salad. Rice is especially useful for catching the garlic-butter juices. For another fast shrimp dinner, try the garlic butter shrimp recipe. For a different oven-baked seafood option, see this baked salmon recipe.
Storage and reheating
Transfer leftovers out of the foil and refrigerate them in a shallow airtight container within 2 hours. Use within 3 to 4 days. Reheat gently in a covered skillet over low heat or in short microwave intervals; prolonged reheating can make shrimp tough. Leftovers should reach 165°F (74°C) when reheated. The FoodSafety.gov temperature chart provides the official minimum-temperature guidance.