Honey Garlic Shrimp Foil Packs

$- 1 pound large shrimp, peeled and deveined - 3 tablespoons honey - 2 tablespoons soy sauce or tamari - 3 cloves garlic, minced The main ingredients for honey garlic shrimp foil packs are simple yet full of flavor. Using large shrimp gives you a nice bite. The honey adds a sweet touch, while soy sauce brings depth. Fresh garlic gives a bold taste that makes the dish shine. - 1 bell pepper, sliced into strips - 1 cup snap peas, trimmed - Fresh cilantro or green onions for garnish Adding vegetables makes this dish colorful and healthy. I love using bell peppers for their crunch and sweetness. Snap peas add freshness, while cilantro or green onions give a final pop of flavor. - 2 tablespoons olive oil - 1 teaspoon sesame seeds (optional) - Salt and pepper to taste Olive oil helps the shrimp and veggies cook evenly. Seasoning with salt and pepper brings all the flavors together. Sesame seeds add a nice crunch if you choose to use them. - Preheat your grill or oven to 400°F (200°C). - Cut four large pieces of aluminum foil, about 12 inches each, and lay them flat. - In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of soy sauce, 3 cloves of minced garlic, and 1 tablespoon of grated ginger. Mix until smooth. - In a medium bowl, toss 1 pound of peeled and deveined shrimp with 2 tablespoons of olive oil, salt, and pepper. - Divide the shrimp evenly onto the four pieces of foil. - Top each shrimp portion with sliced bell pepper and snap peas. - Spoon the honey garlic sauce over the shrimp and veggies in each pack. - Fold the sides of the foil over the shrimp and veggies, sealing the packs tightly. - Cook the foil packs on the grill or in the oven for 12-15 minutes. The shrimp should be pink and opaque, and the veggies tender. To cook shrimp just right, look for a few signs. Cooked shrimp turn pink and curl slightly. They should feel firm but not rubbery. For different shrimp sizes, adjust your cooking time. Larger shrimp take longer, while smaller shrimp cook faster. Aim for 12-15 minutes if you're using large shrimp. Always check to ensure they are fully cooked. To boost flavor, think about adding spices or herbs. Some great options include red pepper flakes or fresh basil. If you want a twist, try adding lime juice or chili paste. For those with dietary needs, substitute soy sauce with tamari for gluten-free. You can also use coconut aminos for a different taste. To prevent sticking, use enough olive oil in your pack. This helps the shrimp and veggies cook well. When sealing the foil, fold it tightly but gently. This keeps the steam inside and prevents tearing. For easy cleanup, line your baking tray with parchment paper. This way, any drips will not stick to your pan. {{image_2}} You can switch out shrimp for other proteins. Chicken is a great choice. Use boneless, skinless chicken breasts. Cut them into bite-sized pieces. Tofu is perfect for a vegetarian option. Use firm or extra-firm tofu for the best texture. Fish also works well; try salmon or tilapia. Just adjust cooking times based on the protein you choose. Want to mix things up? Try different sauces for unique flavors. Teriyaki sauce adds a sweet and savory taste. For a bright twist, use lemon garlic sauce. If you like heat, add some chili flakes or hot sauce. Each option gives the dish a fresh spin while keeping it easy. Seasonal veggies can elevate your foil packs. In spring, use asparagus and baby carrots. Summer is great for zucchini and corn. In autumn, add butternut squash or Brussels sprouts. Winter is perfect for hearty root vegetables like parsnips and sweet potatoes. Fresh ingredients not only taste better but also boost nutrition. To store leftover foil packs, let them cool first. Then, place them in an airtight container. You can also wrap them in plastic wrap or foil. Store them in the fridge for up to three days. When you are ready to enjoy them again, check for any signs of spoilage before heating. If you want to save the cooked shrimp, freezing is a great option. Allow the foil packs to cool completely. Then, transfer the shrimp and veggies to a freezer-safe bag. Remove as much air as possible before sealing. You can keep them frozen for up to three months. Label the bags with the date, so you know when to use them. To reheat your leftover meals, there are a few safe methods. You can use the microwave, oven, or stovetop. For the microwave, place the pack on a microwave-safe plate and heat for about 2-3 minutes. If using the oven, preheat it to 350°F (175°C) and heat for about 10 minutes. For the stovetop, add a little water to a pan, place the pack inside, and cover. Heat on low until warm. Always check that the shrimp are heated through before serving. Yes, you can cook Honey Garlic Shrimp Foil Packs in the oven. Preheat your oven to 400°F (200°C). Use aluminum foil to create your packs, just like on the grill. Place the sealed packs on a baking sheet for easy handling. Cook for about 12-15 minutes or until the shrimp turn pink and the veggies are tender. This method keeps the shrimp juicy and full of flavor. You can serve Honey Garlic Shrimp Foil Packs with a variety of tasty sides. Here are some great options: - Steamed rice or quinoa for a filling base - A fresh green salad for a light touch - Grilled corn on the cob for sweetness - Garlic bread for a comforting addition These sides balance the meal and add more textures and flavors. To check if the shrimp are cooked, look for a few signs. The shrimp should turn pink and opaque. They also curl into a C shape. If they are still gray or translucent, they need a bit more time. You can always cut one open to check; it should be white and firm. This way, you ensure the shrimp are delicious and safe to eat. This recipe for Honey Garlic Shrimp Foil Packs combines tasty shrimp and fresh veggies. You learned how to make it step-by-step, from preparation to cooking. I also shared storage tips and variations to suit your taste. These foil packs are easy to make and clean up. You can impress your friends and family with this dish. Remember, enjoy getting creative with the ingredients!$

Honey Garlic Shrimp Foil Packs

Indulge in the delightful flavors of honey garlic shrimp foil packs! Perfect for a quick weeknight dinner, this recipe combines juicy shrimp, colorful vegetables, and a sweet-savory sauce for a meal that’s sure to impress. In just 25 minutes, you can create a delicious dish packed with nutrients and flavor. Grab your foil and grill it up tonight! Click to explore more recipes and elevate your dinner game!

Print Recipe Pin Recipe

Ingredients

1 pound large shrimp, peeled and deveined

3 tablespoons honey

2 tablespoons soy sauce (or tamari for gluten-free)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper, sliced into strips (red, yellow, or green)

1 cup snap peas, trimmed

2 tablespoons olive oil

1 teaspoon sesame seeds (optional)

Fresh cilantro or green onions for garnish

Salt and pepper to taste

Instructions

Prepare the foil packs: Preheat your grill or oven to 400°F (200°C). Cut four large pieces of aluminum foil (about 12 inches each) and lay them flat on a clean surface.

Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger until well combined.

Assemble the packs: In a medium bowl, toss the shrimp with olive oil, salt, and pepper. Divide the shrimp evenly among the four foil pieces.

Add vegetables: Top each portion of shrimp with equal amounts of sliced bell pepper and snap peas.

Drizzle the sauce: Spoon the honey garlic sauce generously over the shrimp and veggies on each foil pack.

Seal the packs: Fold the sides of the foil over the shrimp and vegetables, creating a sealed pouch. Make sure they're well sealed to keep the steam in.

Cook the foil packs: Place the packs on the grill or in the oven. Cook for about 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

Garnish and serve: Carefully open the foil packs (watch out for steam!) and sprinkle sesame seeds on top if using. Garnish with chopped cilantro or sliced green onions before serving.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4