Pineapple Teriyaki Shrimp Foil Packets Recipes

PINEAPPLE TERIYAKI SHRIMP FOIL PACKETS

Pineapple Teriyaki Shrimp Foil Packets image

When the temperature rises, easy meal prep and even easier clean up is my kind of meal! Teriyaki Shrimp Foil Packets taste light and fresh! Tender crisp veggies, succulent shrimp all served on a bed of rice for a complete meal ready in minutes, truly a dream come true!

Provided by Holly Nilsson

Categories Dinner

Time 20m

Number Of Ingredients 11

Ingredients

20 ounces pineapple chunks (1 can drained)
2 cups ready to serve rice (or cold cooked)
2 large red bell peppers (cut into 1 ½ inch pieces)
1 large green pepper (cut into 1 ½ inch pieces)
3 cups sugar snap peas
1 ½ cups teriyaki sauce (divided)
1 clove garlic (minced)
2 teaspoons fresh ginger (grated)
1 pound shrimp (peeled and deveined)
2 tablespoons olive oil
green onions and sesame seeds (for garnish)

Steps:

Preheat grill to medium high heat (425°F). Prepare 4 sheets (12 x 18 inch) of heavy-duty foil and spray with cooking spray.
In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger and 1 cup teriyaki sauce. Toss to coat evenly.
On each foil sheet divide evenly (in order) rice, vegetable mixture and shrimp.
Drizzle with olive oil, season with salt and pepper, and finally drizzle with the remaining ½ cup teriyaki sauce.
Seal each foil packet well and place on hot grill shrimp side down.
Cook 5 minutes, flip over and cook rice side down for an additional 4 minutes.
Remove from grill and allow to rest for 2-3 minutes before serving. Carefully fold back foil and garnish with green onions and sesame seeds.
Drizzle with additional teriyaki sauce if desired.

Nutrition Facts : Calories 527 kcal, Carbohydrate 73 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 5318 mg, Fiber 6 g, Sugar 43 g, ServingSize 1 serving

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Teriyaki Shrimp and Pineapple Parcels image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups quick-cooking rice
One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime

Steps:

Cook the rice to according to the package instructions; allow to cool.
Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

TERIYAKI FISH AND VEGGIES IN FOIL PACKETS

Teriyaki Fish and Veggies in Foil Packets image

Cook your fish and veggies easily in foil with that teriyaki flavor. Excellent flavor and smell for all and quick clean up!

Provided by Gary

Categories Seafood Fish Tilapia

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

aluminum foil
2 (5 ounce) fillets tilapia fillets
1 teaspoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 fresh zucchini, sliced
1 bell pepper, sliced
1 cup small broccoli florets
1 cup teriyaki sauce
1 lemon, sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lay 2 large sheets of aluminum foil on a work surface.
Rinse tilapia fillets and pat dry. Rub each fillet with olive oil, season with garlic salt and black pepper, and put in the center of a foil sheet. Add zucchini, bell pepper, and broccoli to each fillet, and pour teriyaki sauce over fish and veggies. Squeeze lemon slices over everything and then put slices in with veggies.
Carefully seal all edges of the foil to form enclosed packets that won't leak. Place packets onto a baking sheet.
Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 42.5 g, Cholesterol 51.9 mg, Fat 5.2 g, Fiber 7.5 g, Protein 42.7 g, SaturatedFat 0.9 g, Sodium 7433.3 mg, Sugar 26.8 g

PINEAPPLE SHRIMP PACKETS

Pineapple Shrimp Packets image

Your family and friends will be delighted when you serve these individual grilled shrimp packets. The foil makes cleanup a breeze. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 canned pineapple slices
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/3 cup chopped sweet red pepper
1/3 cup packed brown sugar
1 tablespoon seafood seasoning
3 tablespoons butter, cubed

Steps:

For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 214 calories, Fat 7g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 18g protein.

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