Shrimp And Summer Veggie Foil Packs Recipes

GRILLED COCONUT LIME SHRIMP AND SUMMER VEGGIES IN FOIL

Grilled Coconut Lime Shrimp and Summer Veggies in Foil image

Corn, zucchini and coconut-lime marinated shrimp grilled in foil makes for one easy, delicious, 30-minute summertime dinner.

Provided by Katerina | Diethood

Categories Dinner

Time 45m

Number Of Ingredients 15

Ingredients

1 small yellow onion, (chopped)
3 garlic cloves
1 cup shredded sweetened coconut
zest and juice of 1 lime
1 cup fresh cilantro or parsley (, chopped)
1/4 cup extra virgin olive oil
1/4 cup low sodium soy sauce
1 pound raw shrimp (, peeled and deveined)
8 aluminum foil sheets large enough to wrap around the food
2 cups corn kernels ((you can also use frozen corn kernels))
1 zucchini (, sliced into 1/4-inch rounds and halved)
1 cup halved cherry tomatoes
salt and fresh ground pepper, (to taste)
1 teaspoon fajitas seasoning
chopped fresh cilantro or parsley (, for garnish)

Steps:

In a blender, combine onions, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.
Place marinade and shrimp in a resealable bag and toss to coat.
Set aside for 5 minutes.
Preheat an outdoor grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability and lightly spray with cooking spray.
Divide up the veggies and shrimp evenly and place into the center of each foil packet.
Season with salt, pepper, and fajitas seasoning.
Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
Transfer the foil packets to the grill, cover and grill for 6 minutes; turn over the packets and continue to grill for 7 minutes, or until shrimp are opaque.
Carefully open the foil packets and stir the contents.
Sprinkle with cilantro or parsley and serve.

Nutrition Facts : ServingSize 1 Foil Packet, Calories 489 kcal, Carbohydrate 28 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 286 mg, Sodium 1583 mg, Fiber 7 g, Sugar 8 g

SESAME SHRIMP AND GREENS WITH RICE

Sesame Shrimp and Greens with Rice image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil
2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas

Steps:

Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
Preheat a grill to medium-high heat.
Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

SESAME GINGER SHRIMP AND VEGETABLE PACKETS

Sesame Ginger Shrimp and Vegetable Packets image

Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!

Provided by erinBOberrin

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium raw shrimp (peeled and deveined)
1 cup sliced mushroom
2 cups fresh broccoli florets (frozen would work, but thaw and drain before using)
1 small red bell pepper, cut into strips
2 cloves garlic, minced
1/2 teaspoon grated, minced fresh ginger or 1/2 teaspoon grated, minced fresh ginger
1 teaspoon dark sesame oil

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.

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