Shrimp Foil Pack
Easy to assemble and cook, this shrimp foil pack using shrimp, corn, and potatoes is the perfect summer grilling recipe or seafood dinner idea!
- 12 oz precooked shrimp thawed
- 2 ears corn on the cob
- 1 pound medium-sized red potatoes
- 4 Tbsp. unsalted butter
- 1 lemon sliced
- 2 Tbsp. Old Bay seasoning
- 2 tsp. dried parsley
To assemble your shrimp foil packets, you'll first need four long sheets of aluminum foil (approximately 24 inches long).
Before assembling the packets, cut the red potatoes in half and place them into a bowl. Microwave the potatoes for about 10 minutes to soften just a bit.
Cut the ears of corn into 1-inch sections. Then, slice the lemons into 1/4 inch slices and remove any seeds.
To assemble the foil packets, place 3 pieces of potato, 2 sections of corn, 1 lemon slice, and 6-8 shrimp into the center of one piece of foil. Season with 1/2 Tbsp. Old Bay seasoning, 1 Tbsp. butter, and dried parsley and begin to fold the foil packet.
Begin by folding the bottom half of the foil up until it covers half of the ingredients. Then, fold the top side down over the other half of the ingredients. Finally, fold in both of the sides until you have a nice foil packet. It's okay to have a small opening at the top; this will allow room for steam to expand as it cooks. Continue this process until you have four foil packets assembled.
Once you have your foil packets, place onto a preheated grill and cook over medium heat for 20-25 minutes or until the potatoes are soft and cooked through. Remove from grill and serve immediately.
- It's okay to have small openings at the top of your foil packet. This allows room for steam to expand.
- Use heavy-duty aluminum foil for your packets. If not, then double layer the foil for each packet.
Calories: 347kcal | Carbohydrates: 35g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 246mg | Sodium: 703mg | Potassium: 859mg | Fiber: 5g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 34.6mg | Calcium: 247mg | Iron: 6.2mg