Shrimp And Veggie Packets Recipes

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

GARLIC SHRIMP FOIL PACKS

Steps:

• Add all the ingredients to a large bowl. Mix to combine.
• Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the shrimp and veggie mixture on the foil. Fold the foil over the shrimp to seal.
• Grill or bake at 400 degrees for 15-20 minutes or until shrimp and vegetables are cooked through. Serve with rice, bread or salad.

SHRIMP AND SUMMER VEGGIE FOIL PACKS

Steps:

• Preheat a grill over medium-high heat to 425 degrees.
• Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
• To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
• Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
• Toss mixture well to evenly coat.
• Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
• Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
• Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
• Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
• Recipe source: Cooking Classy

SHRIMP VEGGIES FOIL PACKETS

Steps:

• Preheat grill or oven to 425 degrees F (220 degrees C). Cut four sheets of foil, about 12-inches long.
• Toss Asparagus (1 cup), Corn (2 ear), Salt (to taste), Large Shrimp (1.5 pound), Olive Oil (2 tablespoon), Broccoli (1 cup), Sweet Potato (1 pound), Ground Black Pepper (to taste) and Cajun Seasoning (4 teaspoon). Divide the mixture into the foil sheets.
• Put the ingredients in a single layer. Fold the sides of the foil and seal the packets well. Place foil packets on the grill or in the oven and cook until just cooked for about 12-15 minutes.
• Tear open the foil. Garnish with Fresh Parsley (2 tablespoon) before serving.

FIVE-SPICE SHRIMP AND VEGETABLE PACKETS

Steps:

• Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder, and crushed red pepper (if using) in a large bowl.
• Add shrimp and mix wel;. marinate in the refrigerator for 1 hour.
• Preheat oven to 400°F
• To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil.
• Fold in half crosswise; with foil folded, draw half a heart shape on one side as you would if you were making a valentine.
• Use scissors to cut out the heart shape & open up the heart.
• Combine corn with snap peas and bell pepper in a medium bowl.
• Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade.)
• Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
• Close the packet to cover the ingredients.
• Starting at the top, seal the packet by folding the edges together in a series of small, tight folds.
• Twist the tip of the packet and tuck it underneath to help keep the packet closed.
• Place the packets on a large rimmed baking sheet (packets may overlap slightly).
• Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness - be cautious of the steam.).
• Meanwhile, place the reserved marinade in a small saucepan.
• Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
• Let the packets rest unopened for 5 minutes.
• Serve the shrimp and vegetables drizzled with the reduced marinade.
• *Five-spice powder is typically made from fennel, cloves, peppercorns, star anise, and cinnamon. Find it in the spice section or along with toasted sesame oil and rice wine in the Asian section of your supermarket or at Asian markets.

SESAME GINGER SHRIMP AND VEGETABLE PACKETS

Steps:

• Preheat grill to med-high or oven to 450 degrees.
• Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
• Add shrimp and vegetables, top with garlic, ginger and oil.
• To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
• To bake in oven: Place pouch in cake pan or cookie sheet with sides.
• Bake 25-30 minutes, or until shrimp is no longer pink.