Foil packet meals are a favorite around here. Not only can you do all the prep work ahead of time and have the packets ready to go in the oven at the last minute, they also require minimal cleanup and they are always so tasty! I also love that you can customize each packet if you need to. My kids aren’t big shrimp eaters (blasphemy, I know), so I load their packets up with chicken sausage and omit the shrimp. Well, I actually steal the shrimp for myself. Foil packets are my favorite for those busy extracurricular nights or even for parties. If you don’t want to turn on the oven, you can always throw these packets on the grill. Oh and this recipe is whole30, paleo (just omit the corn) and gluten free friendly. If you aren’t following any of those dietary restrictions, this recipe is just plain good.
INGREDIENTS (4-6 servings)
2 pounds large uncooked shrimp, peeled
4 precooked chicken sausage links, sliced
2 ears corn, each cut in half
4 red potatoes, quartered
1 squash, sliced
2 tablespoons olive oil
4 teaspoons garlic salt
1 lemon, sliced
Step 1: Preheat the oven to 400 degrees. Lay out 4 pieces of foil, approximately 12 x 17 inches big.
Step 2: In the center of each piece of foil, place the shrimp, sausage, corn, red potatoes and squash. Divide the ingredients between the foil pieces. Drizzle the olive oil over the ingredients and add 1 teaspoon of garlic salt to each packet. Place 2-3 lemon slices on top of each foil packet and its ingredients.
Step 3: Fold the foil over the ingredients, sealing the ingredients into little packets. Bake for 30 minutes or until the potatoes are fully cooked.
Step 4: Carefully open the packets with caution, as the steam will be HOT!
Step 5: Eat right out of the packet or you can serve on a plate. Enjoy!
You Might Also Like
Latest posts by Vanessa (see all)
- Kid Friendly: 5 Reasons Kids Should Take Swim Lessons - April 14, 2018
- Craft: DIY Vinyl Clipboard Teacher Gift Idea - April 12, 2018
- Craft: Sunny Day DIY Bath Bombs - April 11, 2018
- Craft: Cricut Patterned Iron On Cactus Shirt - April 4, 2018