Classic Shrimp and Veggie Foil Packets
These classic shrimp and veggie foil packets offer a quick and healthy meal, perfect for a busy weeknight. Fresh shrimp and colorful vegetables are tossed with olive oil, lemon, and garlic, then baked to perfection in individual foil packets.
Equipment
- Large mixing bowl
- Paper towels
- Knife
- Cutting board
- Measuring spoons
- Large sheets of heavy-duty aluminum foil
- Baking sheet
Ingredients
Main Ingredients
- 1 lb (450g) Raw, peeled & deveined shrimp (medium-large)
- 2 cups Bell peppers (mixed colors), sliced
- ½ cup Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 3 Tbsp Extra-virgin olive oil
- 2 Tbsp Fresh lemon juice
- 3 Garlic cloves, minced
- 2 Tbsp Fresh parsley or cilantro, chopped
- Salt & pepper to taste
- ¼ cup Crumbled feta or grated Parmesan Optional
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- Rinse the shrimp under cold water and pat dry with paper towels.
- Slice the bell peppers and red onion into ½-inch pieces.
Assembly
- In a large mixing bowl, combine shrimp, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, lemon juice, minced garlic, salt, and pepper. Toss gently to coat all ingredients evenly.
- Divide the mixture amongst four large sheets of heavy-duty aluminum foil. Fold the foil sheets to create sealed packets, ensuring no steam can escape.
Cooking
- Place the foil packets directly on a baking sheet. Bake for 12-15 minutes, or until the shrimp are pink and cooked through and vegetables are tender-crisp.
- Carefully open the packets, as steam will be hot. Sprinkle with fresh parsley or cilantro and optional feta or Parmesan cheese before serving.
Notes
These foil packets are incredibly versatile; feel free to customize with your favorite vegetables like zucchini, broccoli florets, or asparagus. For an added kick, include a pinch of red pepper flakes. Ensure the foil packets are tightly sealed to trap all the delicious flavors and moisture.