Cheesy Garlic Butter Shrimp Foil Packets

Name: Cheesy Garlic Butter Shrimp Foil Packets
Cook time: 15 min
Ingredients: 1 tbsp extra virgin olive oil; 4 white onion rings; 6 red bell pepper strips; 5 thick tomato slices; ¼ tsp coarse sea salt; 7 large raw shrimp (peeled and deveined, tails on); Fresh lime juice; 14 g butter; 5 thick slices fresh mozzarella; Coarsely cracked black pepper

Taya Bennett

Published on:

September 30, 2026

Seafood, Main dishes

Cheesy garlic butter shrimp foil packet with melted mozzarella, tomatoes, onion, and red bell pepper

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Cheesy garlic butter shrimp foil packets turn a short ingredient list into a bubbling seafood dinner with very little cleanup. Raw shrimp cook over onion, red bell pepper, and fresh tomato while lime, butter, and thick slices of mozzarella melt into the vegetables. When the packet opens, the shrimp are tender, the cheese is molten, and the hot tomato-butter juices are ready for dipping or spooning over a side.

Why You’ll Love This Recipe

Big flavor from one packet: Butter, fresh lime, vegetables, and mozzarella create a rich, savory finish without a separate sauce.
Only 15 minutes of cooking: Once the ingredients are layered and sealed, the covered skillet does the work.
Minimal cleanup: The foil holds the shrimp, vegetables, melted cheese, and cooking juices together.
A dramatic finish: Opening the packet reveals bubbling juices and stretchy mozzarella, making a simple shrimp dinner feel special.

Ingredients Needed

Raw shrimp, onion rings, red bell pepper, tomato, lime, butter, mozzarella, olive oil, salt, and black pepper for foil packets — The ingredients needed for cheesy garlic butter shrimp foil packets.

1 tbsp extra virgin olive oil
4 white onion rings
6 red bell pepper strips
5 thick tomato slices
¼ tsp coarse sea salt
7 large raw shrimp, peeled and deveined, tails on
Fresh lime juice
14 g butter
5 thick slices fresh mozzarella
Coarsely cracked black pepper

Ingredient Notes

Large raw shrimp: Peeled and deveined shrimp keep the packet easy to eat while the tails give you something to hold. If using frozen shrimp, thaw them safely before assembling the packet and blot away excess moisture.

Tomato slices: The thick tomato slices soften as they cook and release juice that mingles with the butter and lime.

Fresh mozzarella: Thick slices create pockets of molten cheese across the shrimp instead of disappearing into the cooking liquid.

Fresh lime juice: Squeeze it generously over the raw shrimp as directed. The amount is intentionally flexible in the original recipe.

Equipment

Heavy-duty aluminum foil
Dry skillet with a lid
Plate or shallow serving dish
Tongs or a wide spatula for moving the hot packet

How to Make Cheesy Garlic Butter Shrimp Foil Packets

1. Oil the foil

Place a large sheet of heavy-duty aluminum foil on the counter. Drizzle 1 tablespoon of extra virgin olive oil over the center and spread it across the area where the vegetables will sit.

2. Build the vegetable layer

Arrange the 4 white onion rings, 6 red bell pepper strips, and 5 thick tomato slices over the oiled foil. Sprinkle the vegetables with ¼ teaspoon coarse sea salt.

3. Add the shrimp and lime

Set the 7 large raw shrimp over the vegetables in a single, even layer. Squeeze fresh lime juice generously over the shrimp.

4. Add the butter and mozzarella

Place the 14 g butter in the center of the packet. Cover the shrimp with the 5 thick slices of fresh mozzarella so the cheese can melt over the seafood and vegetables.

5. Seal and cook the packet

Bring the foil edges together over the filling. Fold and crimp the seams tightly to trap the steam and cooking juices. Place the sealed packet in a dry skillet, cover with a lid, and cook for 15 minutes.

6. Open carefully and finish

Transfer the hot packet to a plate. Open the foil carefully and away from your face so the trapped steam escapes in the opposite direction. Finish the bubbling shrimp and melted mozzarella with coarsely cracked black pepper, then serve immediately with all the tomato-butter juices.

Four cooking stages for cheesy garlic butter shrimp foil packets from layered vegetables to the opened cooked packet — Layer the vegetables, add shrimp and lime, top with butter and mozzarella, then cook and carefully open the foil packet.

How to Keep the Shrimp Tender and the Cheese Molten

A tightly sealed packet holds in steam, so the shrimp cook quickly and evenly. Spread them over the vegetable layer instead of piling them in the center, then crimp every seam firmly before the packet goes into the skillet. Avoid opening the foil during the 15-minute cooking period because releasing the steam interrupts the enclosed cooking environment.

At the end, the shrimp should look firm, pearly, and opaque. That visual cue follows the FDA’s guidance for safely cooked shrimp. Serve as soon as the packet is opened so the mozzarella stays soft and stretchy and the shrimp do not continue cooking in the hot juices longer than necessary.

Tips for the Best Shrimp Foil Packet

Use heavy-duty foil. Thin foil tears more easily and can let the tomato-butter juices escape.
Keep the ingredient counts exact. An even layer of the supplied vegetables and 7 shrimp helps the contents cook consistently.
Seal every edge. Tight folds keep the steam, lime, butter, and tomato juices inside the packet.
Use a skillet with a well-fitting lid. The lid helps maintain the enclosed heat around the packet.
Move the packet carefully. Support it from underneath so the hot liquid does not collect near an open seam.
Open it away from your face. The first burst of trapped steam can be extremely hot.

What to Serve with Cheesy Garlic Butter Shrimp Foil Packets

Serve cheesy garlic butter shrimp foil packets with rice, pasta, or crusty bread to catch the buttery tomato juices. A simple green salad also balances the melted mozzarella.

For another foil-packet seafood dinner with a larger vegetable mix, try these cheesy garlic shrimp and vegetable foil packets. If you want the same cozy garlic-and-shrimp flavors in a skillet sauce, make creamy garlic Parmesan shrimp. For a fresh contrast on another day, shrimp avocado boats turn cooked shrimp into a cool lime-dressed meal.

Storage and Reheating

Remove leftovers from the foil and transfer them to a shallow airtight container. Refrigerate promptly. The USDA advises refrigerating perishable leftovers within two hours and using refrigerated leftovers within 3 to 4 days.

Reheat gently in a covered skillet until thoroughly hot. Keep the reheating time as short as practical so the shrimp do not become rubbery and the mozzarella does not separate excessively. Do not reheat the packet while it is sealed tightly; steam needs a safe way to escape.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Cheesy garlic butter shrimp foil packets work with frozen shrimp after safe thawing. Thaw the shrimp in the refrigerator, then pat them dry before arranging them in the packet. The FDA also lists cold-water and microwave thawing as safe faster methods when the seafood will be cooked immediately.

How do I know when the shrimp are cooked?

The shrimp should be firm, pearly, and opaque throughout. Because they cook inside a sealed packet, check all 7 shrimp when the packet is opened.

Why did liquid collect in the foil?

That liquid is expected. The tomato releases juice while the butter and mozzarella melt, creating the hot tomato-butter juices described in the recipe.

Can I assemble the packet ahead of time?

For the best texture and food safety, keep the raw shrimp refrigerated and assemble cheesy garlic butter shrimp foil packets close to cooking time. Do not leave a filled raw-seafood packet at room temperature.

Why is heavy-duty foil important?

Cheesy garlic butter shrimp foil packets hold vegetables, shrimp, cheese, butter, and hot liquid. Heavy-duty foil is less likely to tear during folding, cooking, and transfer to the plate.

How should I open the packet safely?

Place it on a plate first, then loosen the fold farthest from you. Keep your face and hands away from the opening while the initial steam escapes.