Shrimp Foil Packets

Shrimp Foil Packets: Step by Step

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan), or heat a grill to medium-high. Tear off four sheets of foil, each about 40 cm long.

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2. Toss the zucchini, pepper, corn and tomatoes with half the oil and half the salt, and divide among the sheets.

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3. Toss the shrimp with the garlic, paprika, remaining oil, salt and pepper and lay them on top of the vegetables. Drizzle with the lemon juice.

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4. Fold the foil over and crimp the edges to seal each packet. Bake or grill for 12 to 15 minutes, until the shrimp are pink and the vegetables tender. Open carefully and scatter with the parsley.

   Mark done Start 12 min timer

What Can Go Wrong

1. Use heavy-duty foil, or double a thin sheet, so the packets do not tear.
2. If the vegetables are thick, slice them thinner so they soften in the same time as the shrimp.
3. Check one packet at 12 minutes; the shrimp should be pink and curled.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

A green salad · Lemon wedges · Cauliflower rice

Leftovers

Best eaten straight away. Keeps in the fridge for up to 2 days; eat cold, since shrimp turn rubbery when reheated.

Questions People Ask

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.