Small Batch Foil Packed Shrimp and Corn

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What’s great about foil pack meals is that they are very flexible. You don’t even need a recipe for it, it’s basically just tossing together vegetables and meat that goes well  together. I would say it’s every customizable, you can add whatever you feel like eating. I did not even have to shop for these ingredients, I just made use of what I have in the fridge, toss them together, wrapped them in a foil then grilled them.

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This can even be baked in the oven if you don’t want to fire up your grill. Since its summer, and opening the oven is the last thing I want to do, I opted to grill it, which has always been my preference. This is a fool-proof recipe, how could you mess up something as easy as this? Look at how delicious it looks like, I couldn’t ask for better lunch on a sunny weekend like today. Don’t skip the dipping sauce, it absolutely brings out the taste of all those grilled vegetables and the shrimp. Let’s get started! 

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Ingredients:

  • 1 Large Corn
  • 1/4 cup Fresh Brocolli -cut into pieces
  • 1/2 Bell Pepper (Red, Yellow or Green or mix of all three) – cut into small pieces
  • 1 hotdog – cut into 8-10 pieces (Diced chicken breast is also a good option)
  • 1/2 lb fresh shrimp – head and shell removed
  • 1/4 cup fresh mushroom – cut into small pieces
  • 1/4 cup zucchinni – cut into small pieces
  • 1/2 small white Onion – cut into quarter
  • 1 tbsp butter – cut into 4 cubes
  • 2 tbsp olive oil
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chilli flakes
  • 3/4 tsp salt
  • 1/2 tsp lemon juice

Note: This recipe is not strict, feel free to double or triple the ingredients and add other vegetables you like.

Dipping Sauce:

  • 1 tbsp white vinegar
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1/8 tsp chili pepper or fresh chili

Instructions:

  1. Boil water and cook the corn for 15 minutes. Set aside.
  2. In small bowl, transfer shrimp and add lemon juice, 1/4 cayenne pepper and 1/4 chilli flakes. Toss to combine. Leave for 15 minutes to marinate.
  3. In a separate bowl, add all vegetables and toss in olive oil. Sprinkle with salt and remaining peppers. Then add the hotdog and shrimp. Toss to combine
  4. Transfer in a large aluminum foil, add corn and butter on top, then wrap to seal the edges.
  5. Grilled in a pre-heated grill for 25 minutes.
  6. Mix all ingredients for dipping sauce and set aside.

Serves 2

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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community grilling!

 

 

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