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Thai Basil Shrimp Foil Packs

  • Prep 15 min
  • Total 45 min
  • Servings 4

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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