PREP TIME: 10 mins | COOK TIME: 15 mins | YIELD: 2 servings
I am obsessed with these foil pockets with perfectly seasoned shrimps and broccoli with garlic lemon butter sauce. Mouthwatering and the easiest baked shrimp foil packs you can throw together any time!
INGREDIENTS
2 tbsp butter, diced (or ghee, or olive oil)
1 pound (450 grams) medium raw shrimp (peeled and deveined, tail-on or tail-off)
1 large head of broccoli, broken into florets
1 tbsp minced garlic
1/4 tsp onion powder
1 tsp Italian seasoning
2 tbsp vegetable or chicken stock, divided
1/4 tsp smoked paprika
Juice of 1/2 lemon
Red chilli pepper flakes, optional
Fresh chopped parsley, for garnish
Salt and pepper, to taste
How to make Baked Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Start cutting 2 sheets of 14 x 12-inch (35 x 30 cm) heavy-duty aluminium foil. On the countertop, separately lay each piece of foil.
Step 3: Place the spice mix (Italian seasoning, onion powder, salt, pepper, smoked paprika, and powdered stock, if using) in a small bowl. Mix well until blended.
Step 4: Place the shrimp on a shallow plate and sprinkle with the spice mix. Toss to coat the shrimp well. On the aluminium foil, divide the shrimp and place them near the middle and the broccoli florets on one side.
Step 5: Over the broccoli and shrimp, add the garlic and drizzle with lemon juice, and sprinkle with red crushed chilli pepper flakes and salt & pepper. Evenly among the shrimp foil packs, divide the pieces of butter. Make sure to layer the butter on the shrimp and broccoli.
Step 6: In each foil packet, add 1 tbsp vegetable stock. Then, begin wrapping the packets in, crimping the edges to wrap the ends. Make sure to keep a bit of space inside so the heat can circulate.
Step 7: Place the shrimp foil packets on a baking sheet, sealed side upward. Bake for about 15 minutes until the shrimps are completely cooked.
Step 8: Remove from the oven when done and unwrap the foil pockets very carefully. Before serving, garnish with some fresh parsley and a slice of lemon. Enjoy!
Nutrition Facts:
Energy 346.88 cal, Fat 15.27 g, Protein 35.22 g, Carbs 18.77 g, Saturated Fat 8.32 g, Polyunsat Fat 1.49 g, Monounsat Fat 3.99 g, Sugar 5.91 g, Cholesterol 315.75 mg, Sodium 1446.35 mg, Potassium 806 mg, Fiber 3.7 g
Ingredients
- 2 tbsp butter, diced (or ghee, or olive oil)
- 1 pound (450 grams) medium raw shrimp (peeled and deveined, tail-on or tail-off)
- 1 large head of broccoli, broken into florets
- 1 tbsp minced garlic
- 1/4 tsp onion powder
- 1 tsp Italian seasoning
- 2 tbsp vegetable or chicken stock, divided
- 1/4 tsp smoked paprika
- Juice of 1/2 lemon
- Red chilli pepper flakes, optional
- Fresh chopped parsley, for garnish
- Salt and pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Start cutting 2 sheets of 14 x 12-inch (35 x 30 cm) heavy-duty aluminium foil. On the countertop, separately lay each piece of foil.
Step 3: Place the spice mix (Italian seasoning, onion powder, salt, pepper, smoked paprika, and powdered stock, if using) in a small bowl. Mix well until blended.
Step 4: Place the shrimp on a shallow plate and sprinkle with the spice mix. Toss to coat the shrimp well. On the aluminium foil, divide the shrimp and place them near the middle and the broccoli florets on one side.
Step 5: Over the broccoli and shrimp, add the garlic and drizzle with lemon juice, and sprinkle with red crushed chilli pepper flakes and salt & pepper. Evenly among the shrimp foil packs, divide the pieces of butter. Make sure to layer the butter on the shrimp and broccoli.
Step 6: In each foil packet, add 1 tbsp vegetable stock. Then, begin wrapping the packets in, crimping the edges to wrap the ends. Make sure to keep a bit of space inside so the heat can circulate.
Step 7: Place the shrimp foil packets on a baking sheet, sealed side upward. Bake for about 15 minutes until the shrimps are completely cooked.
Step 8: Remove from the oven when done and unwrap the foil pockets very carefully. Before serving, garnish with some fresh parsley and a slice of lemon. Enjoy!
