Shrimp and Broccoli Foil Packs
Tired of a mountain of dishes after dinner? I know I am. Some nights, the thought of scrubbing pots and pans is enough to make me want to order takeout.
But what if I told you that you could make a delicious, healthy meal with almost zero cleanup?
That’s where these Shrimp and Broccoli Foil Packs come in. They are a total game-changer for busy weeknights. Everything cooks together in a neat little package, making dinner easy and cleanup even easier.
What You’ll Need
This recipe uses simple stuff you might already have. Don’t worry about exact amounts, you can adjust to your taste.
- Large shrimp, peeled and deveined
- Broccoli florets
- Olive oil or melted butter
- Minced garlic
- Lemon
- Red pepper flakes (optional, for a little kick)
- Salt and black pepper
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
You don’t need any fancy gadgets for this one.
- Heavy-duty aluminum foil
- A large mixing bowl
- Knife and cutting board
- Baking sheet
How to Make Shrimp and Broccoli Foil Packs
This is the fun part. It comes together super fast.
Step 1: Preheat your oven to 400°F (200°C). Or, get your grill ready and preheat it to medium-high heat.
Step 2: Tear off four large sheets of heavy-duty aluminum foil, about 12×18 inches each.
Step 3: In a big bowl, toss the broccoli florets with a drizzle of olive oil, half the minced garlic, salt, and pepper. Make sure they’re all lightly coated.
Step 4: Add the shrimp to the same bowl. Drizzle with a bit more oil and add the rest of the garlic, red pepper flakes, salt, and pepper. Gently toss to combine everything.
Step 5: Divide the broccoli mixture evenly among the four foil sheets, placing it in the center.
Step 6: Top the broccoli with the seasoned shrimp. Place a couple of lemon slices on top of each pile.
Step 7: To seal the packs, bring the long sides of the foil together and fold them over a few times. Then, fold in the short sides to create a completely sealed packet. Leave a little room inside for air to circulate.
Step 8: Place the foil packs on a baking sheet (to catch any drips) and bake for 12-15 minutes. If grilling, place them directly on the grill for about 8-10 minutes.
Step 9: Carefully open the packs, as steam will escape. Garnish with fresh parsley and serve right away.
Pro Tips
After making these a thousand times, I’ve learned a few tricks.
- Don’t Crowd the Pack: Give your food some space. If you stuff too much in one foil pack, it will steam instead of roast, and the shrimp can get rubbery.
- Pat the Shrimp Dry: Use a paper towel to pat your shrimp dry before seasoning. This helps the oil and spices stick way better.
- Cut Broccoli Evenly: Try to cut your broccoli florets into similar-sized pieces. This ensures they all cook at the same rate. Nobody wants a mix of mushy and raw broccoli.
- Use Heavy-Duty Foil: Regular foil can tear easily, especially on the grill. Heavy-duty foil is your best friend here. If you only have regular, just use a double layer.
Substitutions and Variations
Feel free to mix things up. This recipe is super flexible.
| Ingredient | Substitution Idea | Why It Works |
|---|---|---|
| Shrimp | Chicken or Sausage | Cook chicken longer |
| Broccoli | Zucchini, Asparagus | Similar cook times |
| Olive Oil | Melted Butter | Richer flavor |
| Seasoning | Cajun or Old Bay | Adds a new taste |
You can also toss in other quick-cooking veggies. Bell peppers, onions, and cherry tomatoes are all great additions. Just be sure to cut them into small, bite-sized pieces.
Make-Ahead Tips
You can prep these packs ahead of time for an even faster dinner.
Assemble the foil packs completely but don’t cook them. Store them in the fridge for up to 24 hours. When you’re ready to eat, just pop them in the oven or on the grill. You might need to add a minute or two to the cooking time since they’ll be cold.
Serving Suggestions
These foil packs are a great meal on their own.
If you want to make it more filling, serve them over rice, quinoa, or pasta. A side of crusty bread is also perfect for soaking up the delicious juices at the bottom of the foil pack.
Leftovers and Storage
Got leftovers? Lucky you.
Let the contents of the foil pack cool down completely. Store them in an airtight container in the fridge for up to 2 days.
To reheat, you can microwave them for a minute or so. Or, for a better texture, warm them in a skillet over low heat until just heated through.
Nutritional Info (and Diet Swaps)
This is just an estimate, but it gives you a good idea. The meal is naturally low in carbs and full of protein.
| Diet | Swap Idea | Notes |
|---|---|---|
| Keto/Low-Carb | No changes needed! | Naturally fits |
| Paleo/Whole30 | Use ghee instead of butter | Check seasoning labels |
| Dairy-Free | Use olive oil, not butter | Simple swap |
This dish is a powerhouse. You get protein from the shrimp and lots of vitamins from the broccoli.
FAQs
Here are some common questions I get about this recipe.
Q1. Can I use frozen shrimp?
Ans: Yes. Just make sure you thaw them completely first. Run them under cold water until they are no longer frozen, then pat them dry before seasoning.
Q2. How do I know when the shrimp is cooked?
Ans: Shrimp cook very quickly. They’re done when they turn pink and opaque and curl into a “C” shape. If they curl into a tight “O,” they’re likely overcooked.
Q3. Can I cook these in an air fryer?
Ans: You can, but it’s a bit tricky. You’d need to make sure the foil pack fits and allows air to circulate. Reduce the temperature to 375°F and check them after about 8 minutes.
Wrapping Up
See? A tasty, healthy dinner with almost no cleanup is totally possible. This recipe is a lifesaver on busy days and it’s so good you’ll want to make it on lazy weekends, too.
Give it a try this week. I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any fun changes
