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Thai Basil Shrimp Foil Packs

  • Prep 15 min
  • Total 45 min
  • Servings 4
  • Save
    18
  • Pinterest
    5
  • Print
    28
  • Email
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    1

Lauren Keating shares a Thai-inspired favorite. MORE + LESS -

Ingredients

1/2
cup uncooked instant brown rice
1/2
cup water
1
teaspoon fish sauce
1
teaspoon reduced-sodium soy sauce
1/2
teaspoon grated gingerroot
1/4
teaspoon chili paste
1/2
teaspoon water
1
medium zucchini, thinly sliced
1
medium red bell pepper, thinly sliced
1/2
medium onion, thinly sliced
2
cups frozen sugar snap peas, thawed
1
lb uncooked deveined peeled large shrimp
2
oz fresh basil leaves, chopped

Steps

Hide Images
  • 1
    Heat oven to 400° F. In small bowl, mix rice and water. Let soak 5 minutes. Drain.
  • 2
    Meanwhile, in another small bowl, mix fish sauce, soy sauce, gingerroot and chili paste and water with whisk.
  • 3
    Cut 4 (10-inch) sheets of heavy-duty foil. For each packet, spoon one-fourth of soaked rice onto center of foil. Divide vegetables and shrimp evenly over rice. Drizzle 1 teaspoon sauce mixture over shrimp. Top with basil.
  • 4
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
  • 5
    Bake 30 minutes or until shrimp are pink.

Expert Tips

Don’t feel like turning on the oven? These foil packets can be cooked on the grill over medium heat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
20
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
45%
45%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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