Shrimp Veggies Foil Packets Recipes

GARLIC SHRIMP FOIL PACKS

Garlic Shrimp Foil Packs image

Quick 15-minute garlic shrimp foil packs are packed full of flavor. This clean eating veggie-packed dish is loaded with nutrition and flavor!

Provided by Layla

Time 25m

Number Of Ingredients 7

Ingredients

1 pound large shrimp (peeled and deveined)
3-4 cups chopped zucchini (or your favorite vegetables)
4 cloves garlic (minced)
2 tablespoons minced cilantro (or parsley)
3 Tablespoons olive oil
1 teaspoon paprika
Salt and Pepper

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.

Nutrition Facts : ServingSize 1 serving (1/4th of recipe), Calories 227 kcal, Carbohydrate 4 g, Protein 24 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 2 g

SHRIMP AND VEGGIE PACKETS

Shrimp and Veggie Packets image

Provided by Trisha Yearwood

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 mixed color mini bell peppers, or 1 Carmen pepper, seeded and sliced into thin rings
2 celery ribs, thinly sliced on the bias
1 leek, halved lengthwise and soaked in cold water to remove grit, then sliced into thick half-moons
1 large shallot, thinly sliced
2 tablespoons olive oil, plus extra to drizzle
Kosher salt
Freshly ground black pepper
1 1/2 pounds large peeled and deveined shrimp
4 sprigs fresh thyme
1 1/2 teaspoons herbs de Provence
4 thin lemon rounds
4 teaspoons dry white wine or water
1/4 cup fresh parsley leaves, chopped

Steps:

Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
Serve immediately.

SHRIMP AND SUMMER VEGGIE FOIL PACKS

Shrimp and Summer Veggie Foil Packs image

These are so easy to make and they're perfect for a weeknight dinner or your next summer cookout! They're brimming with tender, juicy shrimp and vitamin packed veggies and it's all deliciously seasoned. And the best part, it's all cooked together in individual foil packs so clean up couldn't be easier!

Provided by Jaclyn

Categories Main Course

Time 32m

Number Of Ingredients 16

Ingredients

1 small zucchini, (ends trimmed, sliced into half moons (1 1/3 cups))
1 small yellow squash, (ends trimmed, sliced into quarters (1 1/3 cups))
1 pint grape tomatoes
1 green bell pepper, (chopped (1 cup))
1/2 small red onion, (chopped into chunks and separated)
1 1/2 cups fresh corn
1 1/4 lbs. large (21/25) raw shrimp, (peeled and deviened)
3 Tbsp olive oil
3 garlic cloves, (minced (1 Tbsp))
Salt and freshly ground black pepper
1 tsp paprika
1/2 tsp celery seed
1/2 tsp dried thyme
1/4 tsp cayenne pepper ((or to taste, optional))
1 1/2 Tbsp minced parsley, (for garnish (optional))
4 lemon wedges, (for serving)

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

Nutrition Facts : Calories 372 kcal, Carbohydrate 32 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 357 mg, Sodium 181 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving