If you’re like me, then sometimes you want a quick and easy dinner recipe. Shrimp is such a great option for a healthy, on-the-fly dinner because they’re full of protein, low in fat, and taste delicious. It’s also awesome that they’re relatively inexpensive for a seafood item! The quickest way to cook and clean up is by making a shrimp bake in a foil packet.
If you’re looking for a fun new shrimp recipe for dinner, it really doesn’t get much easier than throwing ingredients together into a foil packet. Which is all this One-Pack Shrimp Bake recipe involves! Shrimp, turkey sausage, vegetables, herbs, and spices come together in a mess-free foil pouch to grill or bake. Easy preparation and easy clean-up!
Handy Shrimp Bake Packets
These handy shrimp bake packets are perfect for a cook-out on a backyard barbecue pit. Each packet can be an individual portion, so the foil packet can double as a plate while outdoors or camping. If you’re looking to throw a more elegant indoor dinner party, you can bake them in the oven. When you’re ready to serve, just open them up and put the contents on the plate. Your party guests will be so impressed!
The other thing that I love about a shrimp bake? You can make them ahead of time! This is a great feature, especially when you’re throwing a party. There is so much to do – cleaning the house, getting the drinks prepared, and making dinner – but you also want to be able to socialize with your guests. These shrimp bake packets are perfect because all you need to do is pop them into the oven when your guests arrive.
What’s The Deal With Shrimp Sizing?
Our recipe calls for large shrimp, but you may have heard other terms like “jumbo,” “large,” “medium,” or “small.” If you’re confused, don’t worry – we were confused, too! Those sizing terms are frequently used, but shrimp are officially sized per pound. So you might see large shrimp called 26-30.
Basically, the smaller the number, the larger the shrimp. That’s because this type of sizing describes how many shrimp are in a pound. “U10” shrimp means there are under 10 shrimp per pound, so these are going to be really jumbo-sized! We like the large (26-30) shrimp because they are big enough so they don’t fall through grill grates but they’re small enough to be juicy and tender.
To Peel or Not to Peel?
If you buy peeled shrimp, they’ll be significantly more expensive but they also won’t require any work at all. These shrimp have already been deveined, too, so all you’ll need to do is throw them in your shrimp bake pouch. Some people say that peeled shrimp have less flavor, but I haven’t found this to be the case.
The only time I’ll buy peel-on shrimp is when I want to make seafood stock. Saving the peels and making a batch of broth is great when I have a seafood soup planned later in the week. But, I always peel them before I place them in the packets because it allows them to pick up more flavor from all those spices.
We think this shrimp bake is pretty rad, but what are some of your favorite shrimp recipes? Let us know in the comments!
Yields: 4 servings | Serving Size: 1 foil pack | Calories: 492 | Total Fat: 17g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 282mg | Sodium: 1582mg | Carbohydrates: 41g | Fiber: 5g | Sugar: 7g | Protein: 46g | SmartPoints: 12
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Kosher salt
- 1 (12.8 ounce) smoked turkey sausage, nitrate-free
- 1 1/2 pounds large wild caught shrimp, peeled and deveined
- 2 ears of corn, cut crosswise into 4 pieces
- 1 medium yellow onion, cut into quarters
- 2 large tomatoes, cut into quarters
- 1 pound baby red potatoes, halved
- 2 tablespoons olive oil
- 1/2 cup water
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 425 degrees.
- Combine garlic, paprika, onion powder, cayenne, oregano, thyme, red pepper and salt. Mix well and set aside.
- Cut turkey sausage into chunks, each about 1 inch long.
- Cut four sheets of foil, each about 12 inches long. Divide sausage shrimp, onion, tomatoes, and potatoes into 4 equal portions. Place each portion into the center of each foil piece in a single layer.
- Drizzle olive oil and seasoning mix evenly over the top of each packet and gently toss to coat all ingredients. Divide water among the four packets, about 2 tablespoon per pack. Fold the sides of the foil over the shrimp, covering the ingredients completely and securely seal the packets closed.
- Place foil packets onto cookie sheet and bake 15 to 20 minutes or until potatoes are tender. Before opening the packets, carefully cut slits into the packs to allow steam to escape. Carefully open, garnish with parsley and serve.
- Option: Instead of baking , preheat grill to medium low heat and place closed packets directly on grate. Close grill and cook for about 15 to 20 minutes.