These packs of grilled shrimp and plant plants have the kind of flavor that makes people think that you have worked on the magic of the kitchen, but really, these are just a few aluminum paper folds and 8 minutes on the grill or the campfire. Think of butter, garlic shrimp, fresh summer vegetables and the simplest cleaning of all time. Shrimp can look like madness, but if you buy frozen and defrost it yourself, it is much more favorable to a budget. This easy recipe is a little luxury backyard without the big grocery bill, perfect for absorbing these hot evenings while your grill still gets its summer training!
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Packs of effortless shrimp and vegetarian leaves
The shrimp scales have always been one of my favorites, and these shrimp sheet packs give me all the same flavor of garlic butter without the cook’s babysitting. I throw shrimp with zucchini, a yellow squash, pepper, red onion, garlic, some easy seasonings and a touch of white wine (or broth for a more fulfilled exchange). Then, all steamed in aluminum foil on the grill. The grilled shrimps remain juicy, the vegetables absorb all the flavors, and I can relax until the timer is done. They are delicious alone or with a side of rice any night of the week!
Pack of grilled shrimp and vegetarian leaves
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- 1 kg. shrimp (thawed, (31-40 per lb) $ 6.71 *)
- 2 cups zucchini (half-moon slices, (220 g) $ 0.75)
- 2 cups yellow squash (half-moon slices, (170g) $ 0.75)
- 2 cups red pepper (Sled, $ 1.48)
- 1 cup red onion (finely decided, (136 g) $ 0.94)
- 1 teaspoon cloves (chopped, $ 0.16)
- ½ teaspoon Italian seasoning ($ 0.03)
- ½ teaspoon Smoked paprika ($ 0.08)
- 1 teaspoon salt ($ 0.04)
- ½ teaspoon black pepper (freshly cracked, $ 0.08)
- ¼ cup white wine ($ 0.60 **)
- 2 Tablespoon salted butter (divided into 5 PATS, $ 0.25)
- lemon slices (to serve, $ 0.32)
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Gather and prepare all the ingredients. Preheat the grill to 400 ° F.
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In a large bowl, add shrimp, zucchini, a yellow squash, red pepper, red onion, garlic, Italian seasoning, smoked paprika, salt, black pepper and wine and mix well.
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Cut five 12 × 18 inches sheets of robust leaf ***. Uniformly divide the mixture of shrimp and vegetables between the 5 packs of aluminum foil, placing in the middle of aluminum foil with a butter tape on the top. Gather the short sides of aluminum foil, fold the seams twice, then enter the ends in and up to seal firmly.
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Place the packages on the grill and cook for 8 minutes.
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Remove the packets from the grill and let them cool for 3 to 5 minutes. Then serve with fresh lemon slices and enjoy it!
See how we calculate the recipe costs here.
**Wine substitute: Use parts with equal parts of chicken or vegetarian broth with 1 teaspoon of lemon juice so preferred.
*** You can use ordinary aluminum leaf instead of robust – just Double each packageYou will therefore need ten leaves in total.
Portion: 1portionCalories: 163kcalCarbohydrates: 12gProtein: 15gFat: 6gSodium: 1024MGFiber: 3g
Read our full nutritional warning here.
How to take photos step by pack of shrimp and grilled vegetables step by step
Gather all your ingredients and preheat the grill at 400 ° F.
Fill the package: Add 1 lb. Large shrimps (thawed if you use frozen), 2 cups of zucchini (moon half-moon), 2 cups of yellow squash (moon slices), 2 cups of trenched red pepper, 1 cup of trenched red onion, 1 teaspoon of chopped garlic, ½ teaspoon of Italian assistance, ½ teaspoon of large bowl. Mix to combine shrimp and vegetables with the seasonings.
Make the aluminum paper packages: Now cut five 12 × 18 inch sheets of aluminum foil (or ten sheets if you use an ordinary sheet). Divide the mixture of shrimps and vegetables evenly between the five aluminum sheets. Place the mixture in the middle of aluminum paper and garnish with a salted butter tap (using 2 tablespoons of butter between the five packages).
Gather the short sides of aluminum foil and fold the seams twice.
Then store the ends of aluminum foil to seal closely.
Grill aluminum paper packs: Place the aluminum paper packs assembled on your preheated grill. Cook the shrimp and vegetarian packages for 8 minutes in total. You may need to work in batches depending on the size of your grill.
Serve: After 8 minutes, remove the grill packs and let them cool for 3 to 5 minutes. Then open them and serve with new lemon areas! Appreciate.
- I always let the packages rest a few minutes after the grills Thus, the juices can redistribute and finish cooking shrimps and vegetables.
- Personalize each pack to adapt everyone’s taste! Add a pinch of red pepper flakes to your aluminum paper pack if you like spices or use different vegetables depending on your family. If you exchange vegetables, I would go softer like cherry tomatoes or mushrooms, then they cook at the same time as shrimp.
- Use a thick sheet and fold the edges well. I use a robust leaf, but regularly works very well if you double it. You also want to make sure that your shrimp and vegetable packs are well sealed to lock the steam (and all the delicious flavor!)
- Do you want to use the oven? I usually do these shrimp and vegetable leaf bags on the grill, but if you don’t have them, preheat your oven to 425 ° F and cook for about 15 to 20 minutes, or until the shrimp is cooked. I would carefully open a package to check the cooking. The shrimps must be pink, opaque and in the form of a loose “C” when it is done.
- No mood for shrimp? My sausage paper bags and grilled peppers are just as delicious and use precious sausages for additional smoky flavor!
Suggestion service
These shrimp sheet packs are perfect for picnics, camping or fast weekly dinners. When I do them, I like to keep things simple and serve aluminum packs as they are … No need for additional plates unless you want them! A quick lemon pressure and a handful of parsley or coriander (if you have) on top adds additional brightness. If I am By making additional sides, I will go for rice, roasted vegetable couscous or slice crisp bread. And if I want more vegetables, I will also do grilled can or grilled cabbage on the side!
Storage and reheating
All the leftovers of grilled shrimp and vegetables can be stored on the right in aluminum paper packs, or you can transfer them to an airtight container and keep them in the refrigerator for up to 2 days. To warm up, gently warm up the packaging on the grill or heat the shrimp and vegetables (without aluminum foil) in the microwave until heated. Go low and slowly so that the shrimps are not too cooked. As for frost, I would not recommend it because shrimp and vegetables could become pasty after defrosting and heating.
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