Garlic Lemon Shrimp Foil Packs

$- 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 2 tablespoons extra virgin olive oil - Juice of 2 fresh lemons - Zest of 1 lemon - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional for heat) - Salt and freshly cracked black pepper to taste - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - Fresh parsley, chopped (for garnish) - Lemon slices (for garnish) When I cook Garlic Lemon Shrimp Foil Packs, I love using fresh ingredients. The large shrimp should be peeled and deveined, ensuring each bite is clean and tasty. I always mince the garlic because it adds a strong flavor. The olive oil helps blend all the flavors together. Fresh lemons are key; their juice and zest brighten the dish. Smoked paprika gives a nice depth, while dried oregano adds a touch of earthiness. If you want some heat, add red pepper flakes. I also include cherry tomatoes and asparagus for color and nutrition. They roast beautifully in the foil pack. To finish, I like to sprinkle fresh parsley and add lemon slices for a pop of freshness. This dish is simple yet packed with flavor and healthy goodness. {{ingredient_image_2}} To start, I mix garlic, olive oil, and spices in a bowl. This blend creates a tasty marinade. I add: - 4 cloves garlic, minced - 2 tablespoons extra virgin olive oil - Juice of 2 fresh lemons - Zest of 1 lemon - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste I whisk these until smooth. Next, I add the shrimp to the bowl. I toss the shrimp in the marinade, ensuring they are well coated. I let them sit for about 10 minutes. This time helps the shrimp soak up all that flavor. Now, I grab a large piece of aluminum foil, about 18 inches long. I lay it flat on a clean surface. In the center, I layer the veggies. I use: - 1 cup cherry tomatoes, halved - 1 cup asparagus, cut into 2-inch pieces I spread them out to make a nice base. Then, I pour the marinated shrimp over the veggies. I make sure to include all the marinade from the bowl. Next, I fold the sides of the foil tightly over the shrimp and veggies. I fold the ends too, sealing the packet securely. This helps trap steam and cooks everything evenly. Before cooking, I preheat my grill or oven to 400°F (200°C). This step ensures even cooking. Once hot, I carefully place the foil pack on the grill or in the oven. I set a timer for 10 to 12 minutes. To check if the shrimp are done, I look for them to be opaque and cooked through. Cooking time may vary a bit based on shrimp size and heat source. After cooking, I use tongs to remove the foil pack. I let it rest for a few minutes before opening. The steam inside will be hot! Finally, I garnish the shrimp and veggies with fresh parsley and lemon slices. This adds a pop of color and flavor. I serve it right away for a bright and tasty meal. To get the best shrimp, marinate them for about 10 minutes. This time allows the shrimp to absorb the rich garlic and lemon flavors. Use a bowl to mix garlic, olive oil, lemon juice, and spices. Toss in the shrimp and coat them well. Cooking time is key. Large shrimp need about 10 to 12 minutes on the grill or in the oven. They cook quickly and will turn pink when done. Always check for a firm texture. If they are opaque, they're ready! Herbs and spices can take your dish to the next level. Adding fresh parsley at the end gives a bright taste. You can also try fresh basil or dill for a twist. A pinch of extra red pepper flakes boosts heat if you enjoy spice. For veggies, cherry tomatoes and asparagus work well. You can swap them for bell peppers or zucchini for different flavors. Just remember to cut them into similar sizes for even cooking. Pro Tips Use Fresh Shrimp: Always opt for the freshest shrimp you can find. Fresh shrimp not only tastes better but also has a firmer texture that holds up well during cooking. Marinate for Flavor: Allow the shrimp to marinate for at least 10 minutes, but no longer than 30 minutes, to absorb the flavors from the garlic and lemon without becoming mushy. Seal the Foil Tightly: Ensure that the foil pack is sealed tightly to trap steam, which helps cook the shrimp and vegetables evenly and prevents any juices from leaking out. Experiment with Vegetables: Feel free to swap out the asparagus and cherry tomatoes for other vegetables like bell peppers or zucchini to suit your taste or use what's in season. {{image_4}} You can switch the shrimp for scallops or chicken in this recipe. Scallops cook quickly, just like shrimp. If you use chicken, cut it into small pieces. Chicken needs more time to cook. Check your foil pack after 15 to 20 minutes. The protein should be fully cooked and have no pink left. For a vegetarian twist, try using a mix of hearty vegetables. Bell peppers, zucchini, and broccoli work well. You can also add plant-based proteins like tofu or tempeh. Adjust the flavors by adding more herbs or a splash of soy sauce. This keeps the dish tasty and satisfying. Use the same cooking method, and check that everything is tender and flavorful. To keep your Garlic Lemon Shrimp Foil Packs fresh, store leftovers in the fridge. Place them in an airtight container. This helps prevent any odors from mixing. You can keep them for up to three days. If you want to store them longer, freeze the shrimp and veggies. Use freezer-safe bags and squeeze out the air. They can last up to three months in the freezer. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the foil pack on a baking sheet and heat for about 10 minutes. You can also use a microwave. Just make sure to open the pack slightly to let steam escape. Heat for 1-2 minutes, then check if it’s warm enough. Leftovers from your Garlic Lemon Shrimp Foil Packs last about three days in the fridge. After that, the shrimp may spoil. In the freezer, they can last up to three months. Watch for signs of spoilage. If the shrimp smell sour or look slimy, throw them away. Also, if the veggies turn brown or mushy, it's time to discard them. Always trust your senses! You can tell shrimp is done when it turns pink and opaque. The flesh should feel firm to the touch. If you cut one open, it should be white inside, not translucent. Overcooked shrimp can become tough, so check them closely. Yes, you can prepare these foil packs ahead of time. Assemble them and keep them in the fridge for up to 24 hours. Just make sure to seal them well so they don't leak. When ready to cook, just place them on the grill or in the oven. Garlic lemon shrimp tastes great with simple sides. Here are some ideas: - Rice: White or brown rice soaks up the sauce. - Quinoa: A healthy, nutty option. - Salad: A fresh green salad adds crunch. - Bread: Crusty bread is perfect for dipping in juices. - Vegetables: Grilled or roasted veggies complement the dish nicely. These sides add flavor and balance to your meal. This article covered how to make Garlic Lemon Shrimp Foil Packs. You learned about the key ingredients, step-by-step instructions, and tips for perfect shrimp. We also explored variations for different proteins and the best ways to store leftovers. I hope you feel ready to try this easy and tasty dish. Enjoy experimenting with flavors and make it your own. Your kitchen adventures await!$

Garlic Lemon Shrimp Foil Packs

A vibrant and flavorful dish featuring shrimp marinated in garlic and lemon, cooked with fresh vegetables in foil packs.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 fresh lemons juice
1 lemon zest
1 teaspoon smoked paprika
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes (optional for heat)
to taste salt and freshly cracked black pepper
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 2-inch pieces
to garnish fresh parsley, chopped
to garnish lemon slices

Instructions

Preheat your grill or oven to 400°F (200°C) to ensure a consistent cooking temperature.
In a medium-sized mixing bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, smoked paprika, dried oregano, red pepper flakes (if using), along with a generous pinch of salt and pepper. Whisk these ingredients together until they form a cohesive marinade.
Add the peeled and deveined shrimp to the bowl, gently tossing them in the marinade until they are thoroughly coated. Allow the shrimp to marinate for approximately 10 minutes, which enhances their flavor and tenderness.
Cut a large piece of aluminum foil, about 18 inches long, and lay it flat on a clean surface. In the center of the foil, arrange a handful of halved cherry tomatoes and the cut asparagus, spreading them out to create a base for the shrimp.
Pour the marinated shrimp over the bed of vegetables, making sure to include any remaining marinade from the bowl.
Fold the sides of the aluminum foil over the shrimp and vegetables tightly, then fold the ends to create a securely sealed packet. This will trap steam for even cooking, preventing any leaks.
Carefully place the foil pack on the preheated grill or in the oven, and cook for about 10-12 minutes. The cooking time may vary slightly depending on the size of the shrimp and your heat source, so check when the shrimp are opaque and cooked through.
Once cooked, use tongs or a large spatula to remove the foil pack from the heat source. Let it rest for a couple of minutes before carefully opening it, as the steam inside will be hot.
After opening, garnish the shrimp and vegetables with freshly chopped parsley and lemon slices for added freshness and fragrance. Serve immediately for a delicious and vibrant meal.

Notes

Serve the foil packs directly on plates for a rustic look or carefully plate the shrimp and vegetables, drizzling any remaining juices for extra flavor and garnishing with additional parsley.

Keyword foil packs, garlic, grill, lemon, shrimp