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Sunday Suppers with Lunchbox Love – Lemon Garlic Herb Shrimp

This recipe start to finish takes 25 minutes. With our schedules, it’s nice to have these types of healthy recipes that can be made quickly. Let us know what your thoughts are about it. I know my eight year old is going to love it! I look forward to hunting down more recipes on Diethood too (like the No Bake Skinny Blueberry Cheesecake!)
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  • 2 pounds large raw shrimp peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 1 whole lemon juice and zest
  • 1 tablespoon dijon mustard
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 1 pint cherry tomatoes halved
  • 2 tablespoons unsalted butter cut into pats
  • Reynolds Wrap Parchment Paper for packets
  1. Preheat oven to 425F.

  2. Place shrimp in a large ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal the bag, and shake it up. Let rest for about 10 to 12 minutes.

  3. Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.

  4. Using a slotted spoon, arrange 1/4 of the shrimp mixture in the middle of the parchment paper.

  5. Top with a tablespoon of the marinade that’s inside the ziploc bag and couple pats of butter.

  6. Seal the packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge of the paper so to form a seal.

  7. Repeat to make the remaining 3 packets and arrange the packets on a rimmed baking sheet.

  8. Bake for 20 minutes.

  9. Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam!

  10. Serve over rice, pasta, or as is.


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