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🍽️ Shrimp and Vegetable Foil Packets on the Grill

260 kcal · 30 min · 4 servings

Ingredients

• shrimp cooked, frozen 600 g
• zucchini 1 pc.
• corn on the cob, cooked 400 g
• garlic cloves 1 pc.
• oil 2 tbsp
• salt pinch
• cayenne pepper 2 tsp
• chili, ground 0.25 tsp
• parsley, fresh 10 g
• organic limes 1 pc.

Instructions

1. 1. Place the frozen shrimp in the refrigerator and let them thaw overnight.
2. 2. Rinse the thawed shrimp under cold water.
3. 3. Gently pat the shrimp dry with a kitchen towel.
4. 4. Wash the zucchini thoroughly.
5. 5. Trim off the hard ends of the zucchini.
6. 6. Cut the zucchini in half lengthwise.
7. 7. Slice the zucchini halves into thick rounds.
8. 8. Cut the corn into large, thick chunks.
9. 9. Peel the garlic cloves.
10. 10. Roughly chop the garlic.
11. 11. Place the shrimp, zucchini, corn, and garlic into a large bowl.
12. 12. Add some oil to the bowl.
13. 13. Season the mixture with salt.
14. 14. Add some cayenne pepper.
15. 15. Add some chili.
16. 16. Mix everything well until everything is evenly seasoned.
17. 17. Take four pieces of aluminum foil.
18. 18. Distribute the vegetable and shrimp mixture evenly across the four foil pieces.
19. 19. Fold the edges of the foil upwards.
20. 20. Seal the foil tightly to create small packets.
21. 21. Wash the parsley.
22. 22. Shake the parsley dry.
23. 23. Pluck the parsley leaves from the stems.
24. 24. Roughly chop the parsley leaves.
25. 25. Wash the lime.
26. 26. Cut the lime into four quarters.
27. 27. Preheat the grill.
28. 28. Place the packets on the hot grill.
29. 29. Grill the packets for about 8 minutes.
30. 30. Sprinkle the chopped parsley over the finished packets.
31. 31. Drizzle with lime juice if desired.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 260
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 16 g