Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 2 Medium corn on the cob, cut into halves or thirds
- 1 Pound small red potatoes, halved or quartered
- 1-2 Lemons, sliced
- 4 cloves garlic, minced
- 2 tablespoons Old Bay seasoning
- 2 tablespoons olive oil or melted butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Gather all ingredients and prepare vegetables and shrimp as needed.
- Lay out large sheets of heavy-duty or double-layered foil for easy wrapping.
- Place potatoes and corn in the center of each foil sheet, drizzle with olive oil, sprinkle with Old Bay seasoning, salt, and pepper.
- Add minced garlic and lemon slices on top of the vegetables.
- Evenly distribute the shrimp over the vegetables.
- Drizzle with melted butter or olive oil, then fold the foil into a sealed packet securely.
- Preheat grill to medium-high (375-400°F) or oven to 400°F.
- Grill foil packs for 15-20 minutes or bake for 20-25 minutes, until shrimp turns pink and opaque and potatoes are tender.
- Carefully open foil packs, garnish with chopped parsley, and serve hot with crusty bread or sides.
Notes
- Ensure shrimp are fully cooked; look for bright pink and opaque color.
- For added flavor, experiment with vegetables like onions or green beans.
- To make ahead, assemble foil packs a few hours in advance and refrigerate until cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing cooked seafood to maintain best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Grilling, Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 foil pack
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 180 mg