Best 3 Shrimp And Veggie Packets Recipes

Indulge in a culinary journey with our enticing shrimp and veggie packets, a symphony of flavors that will tantalize your taste buds. These delightful packets are bursting with succulent shrimp, a variety of colorful vegetables, and a medley of aromatic herbs, all enveloped in a savory broth that promises a delectable and nutritious meal. Whether you prefer the classic combination of shrimp and broccoli, the vibrant mix of shrimp and bell peppers, or the hearty blend of shrimp with zucchini and corn, each recipe offers a unique taste experience. These versatile packets can be effortlessly prepared in the oven or on the grill, making them perfect for busy weeknight dinners or impressive gatherings. As the captivating aromas fill your kitchen, you'll know you're in for a treat.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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.

Tips:

Choose fresh and vibrant vegetables: Select vegetables that are crisp, colorful, and in season for the best flavor and texture.
Prep your vegetables properly: Cut vegetables into uniform sizes so they cook evenly and remain crisp.
Don't overcrowd the packets: Ensure there is enough space for the vegetables and shrimp to cook properly and absorb the flavors.
Season generously: Use a combination of herbs, spices, and citrus zest to add depth of flavor to the packets.
Adjust cooking time based on the thickness of your vegetables: Root vegetables like potatoes and carrots may require a bit longer to cook than leafy greens or tender vegetables like zucchini.
Serve immediately: Once the packets are cooked, open them carefully and serve immediately to enjoy the vibrant flavors and textures.

Conclusion:

These shrimp and veggie packets offer a healthy, flavorful, and convenient way to enjoy a well-balanced meal. With endless variations of vegetables, seasonings, and sauces, you can customize the packets to suit your preferences and dietary needs. Experiment with different flavor combinations and cooking techniques to create exciting and delicious meals that are perfect for busy weeknights, outdoor gatherings, or meal prep. Embrace the simplicity and versatility of these packets and enjoy a nutritious and satisfying dining experience.