Cooking this simple combo of bright and light ingredients in foil helps to ensure everything is tender and delicious. Cooking in foil also means this cooks quickly – in 20 minutes – and clean up is a breeze. Winner, winner, shrimp dinner. Serve this Greek Shrimp in Foil simply atop whole wheat couscous (a 5-minute side dish!), quinoa, or with pita bread.
Greek Shrimp in Foil
30 Min
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups packed fresh baby spinach
- 14.5 oz can cannellini beans, drained
- 12 oz jar marinated quartered artichoke hearts, drained
- 1/2 cup cherry tomatoes
- 1/4 cup finely chopped green onion
- 1/4 cup pitted kalamata olives
- 1 minced garlic clove
- 3 Tbsp olive oil
- zest of 1 lemon, and juice of half
- 1/2 tsp dried oregano or Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- Chopped fresh parsley
- Crumbled feta cheese
Directions
Preheat oven to 425.
In a large bowl, toss together the first 8 ingredients (shrimp through garlic).
In a small dish, combine olive oil through black pepper. Pour dressing over shrimp and vegetables and toss well to combine.
Tear off a 2-foot piece of foil. With a baking sheet underneath, pour the shrimp mixture onto one half of the foil, leaving a 2 inch border. Fold the clean half of foil over top and cinch all around the border to create a “packet”.
Bake in preheated oven for about 20 minutes, or until shrimp are just cooked through and pink. Garnish with fresh chopped parsley and crumbled feta cheese.
Meal Prep and Serve Tips
To prep: With the exception of minced garlic and chopping parsley, this recipes requires no other vegetable prep. If necessary, thaw shrimp in the fridge up to 24 hours prior to cooking. In a pinch, place frozen shrimp in a colander under cool running water for about 5 minutes, or until thawed.
To serve: The cooking liquid is delicious, so serve atop cooked brown rice or whole wheat couscous or alongside pita to soak it up. Keep it grain-free with a simple side salad.
