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Caroline Fausel

Shrimp and Veggie Foil Packs Recipe (Paleo + Whole30)

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Yields 4 Servings
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Ingredients Method Notes

Ingredients
  

  • 1 ¼ lbs. large raw wild caught shrimp peeled and deveined
  • 1 zucchini sliced into half moons
  • 1 yellow squash sliced into half moons
  • 1 pint cherry tomatoes
  • 1 red bell pepper large dice
  • 1 red onion large dice
  • 1 ½ cups fresh corn
  • 3 garlic cloves minced
  • ½ tsp red pepper flakes
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 Tbsp parsley minced for garnish (optional)
  •  
  • 1 cup rice or cauliflower rice optional

Method
 

  1. Cook the rice (optional).  Add 1 cup rice, 2 cups water, 1 Tbsp olive oil and a large pinch of salt to a saucepan. Bring to a boil, then cover, reduce heat to a simmer and cook for 20 minutes. Remove from heat and leave covered for an additional 10 minutes.
  2. Preheat the grill or oven to 425°.
  3. Cut 4 pieces of heavy duty aluminum foil into 12x16 inch sheets.
  4. In a large bowl, combine zucchini, squash, cherry tomatoes, bell pepper, onion, corn, shrimp, olive oil and garlic. Toss to combine.
  5. Gently stir in red pepper flakes, basil, oregano, thyme and salt & pepper and toss to coat.
  6. Divide the shrimp and veggie mixture into 4 equal parts and line the shrimp mixture in the center of each sheet of foil and fold foil to form a sealed packet.
  7. Place on grill or onto a rack in the oven and cook for 15 to 20 minutes until shrimp is cooked through.
  8. Serve over rice and garnish with lemon juice and parsley

Notes

For Paleo and Grain Free Options: Replace Rice with Cauliflower Rice - cook using the instructions on the label.

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