Want a little different and super easy way to make delicious seafood? These foil wrapped seafood packets are so easy and fun for each person to get their own little pouch to open.
Easy individual seafood packets
They are a favorite easy meal for summer grilling. But you can also make them all winter long for something different and easy! You can also make them custom for each person’s liking.
If you don’t feel like grilling the seafood packets, simply use parchment or foil and bake them on a tray in the oven at 375 degree F for about 12-16 minutes. Check the temperature of the fish or shrimp, and make sure all of the clams have opened up. Just be extremely careful when opening the packets to check the temperature.
They make a great meal or appetizer
Serve these packets with some rustic French bread (gluten free if you need it), plus a salad and your meal is done! You may want a gluten free dessert of course, too.
Use as many different types of seafood in these foil wrapped seafood packets as you like. I guess for me, I don’t think I’d do scallops as I really like a nice sear on them instead of a poach cook, which is what this is similar to. However, I have done all kinds of other fish in them, plus clams and calamari strips, even lobster tails, as well.
These make a perfect appetizer as well. A creative change up to your regular appetizers maybe. We also love to serve steamed clams as an appetizer. Check out the recipe here, Steamed Clams in White Wine ~ Naturally Gluten Free.
I hope you enjoy these!
~Laura
(Updated 5/2/25)
Foil Wrapped Seafood Packets (Gluten Free)
Equipment
- 4 pieces of heavy duty foil 12” x 24”
Ingredients
For the Sauce:
- ½ large shallot, minced
- 3-4 large cloves garlic, minced or sliced
- 1 tablespoon olive oil
- ¾ cup dry white wine
- 3 tablespoons of unsalted butter
- Pinch of salt
- Pinch of pepper
- ⅛ teaspoon of crushed red pepper, gf, optional
For the Packets:
- Sauce from above
- 4 – 3-4 ounce pieces of Halibut or Alaskan Cod, salmon or other firm fish
- 1-1 ¼ pounds of white shrimp (about 6 per person)
- 24 fresh clams or mussels
- 8 ounces baby tomatoes, cut into halves
- 2 tablespoons butter, cut into 4 pieces
- ⅛ cup flat leaf parsley, chopped
- 2 large cloves garlic, minced
Instructions
For the Sauce:
- Heat the olive oil in a saucepan or a small skillet. Saute the shallot for a few minutes over medium heat. Add the garlic and continue to saute for another minute. Pour the wine in and turn the burner down. Simmer for 5-8 minutes, reducing the liquid.
- Add the 3 tablespoons butter, salt, pepper, and red pepper. Stir for another minute. Set aside to cool slightly.
For the packets:
- Lay the foil pieces out on the counter. Place one piece of white fish in the center of each piece of foil. Add a pinch of salt to the fish and a pinch of black pepper. Divide the clams or mussels and shrimp between each packet, laying them around the white fish and overlapping onto the fish a bit.
- Make a rectangular tray of the foil around the seafood by folding up the sides. Divide the sauce evenly between each packet, being sure to divide the shallots and garlic in the sauce. Divide the other ingredients between each packet: the tomato halves, butter pieces, parsley, and remaining garlic. Add a pinch of salt to each.
- Bring the two long ends of the foil toward the top, making a tent shape. Fold one edge over the other and then fold one or two more times to seal the top. Bring the end together to meet and pinch them together. The foil will look like a short box, all sealed, and about 3-4 inches tall.
- Heat the grill to 375-400 degrees F. Set the foil packets directly on the grill. Rotate the packets after 7-8 minutes. Cook for another 5-8 minutes or until the clams have opened and the fish is flaking. Be careful when checking the pouches as you don’t want to get a steam burn.
- Serve each packet on a plate or in a bowl, (a bowl works better) or pour the contents including the broth, into a bowl. Discard any clams that did not open. Serve with rustic bread to soak up the sauce.
