Quick Foil Baked Chili Garlic Shrimp with Vegetables
Cooking times will vary depending on the thickness and size of your shrimp. So keep checking the shrimp while baking to make sure it’s to your desired texture, rather than follow an exact cooking time. Use vegetables that cook quick like zucchini, summer squash, asparagus, bell peppers, snow peas or baby bok choy.
Servings: 2 servings
Calories: 213kcal
Ingredients
- 8 ounces (227 g) shrimp , peeled and de-veined
- 2 cups (80 g) vegetables , cut into small bite sized pieces
- Kosher salt , to taste
- Freshly ground black pepper , to taste
- 1 Tablespoon (15 ml) olive oil
- 1/2 teaspoon (2.5 ml) sesame oil
- 2 teaspoons (10 ml) soy sauce
- 1 teaspoon (5 ml) chili garlic hot sauce , or to taste
- 2 cloves garlic minced
- 1 tablespoon (15 ml) lime juice
- 1 (1) lime , cut into wedges
- Fresh minced cilantro or green onions , for topping
Instructions
- Preheat oven to 425°F (220°C). Tear two large piece of heavy duty aluminum foil large enough to wrap two packs of the shrimp and veggies.
- Divide the vegetables and place in the center of the foils then add the shrimp on top. Season shrimp and veggies with salt and pepper, if desired.
- In bowl, whisk together the olive oil, sesame oil, soy sauce, chili garlic sauce, garlic and lime juice.Pour the marinade over the shrimp and veggies. Fold the foil over to almost completely cover the shrimp and veggies. Leave a small opening on top to release steam.
- Place on a baking sheet pan and bake shrimp until cooked through, about 15-20 minutes. Cooking time will vary depending on the size of your shrimp. We cooked large shrimp and it took about 18 minutes. Serve warm with cilantro or green onions sprinkled on top and with lime wedges.
Nutrition
Calories: 213kcal | Carbohydrates: 7g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1350mg | Potassium: 193mg | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 26.9mg | Calcium: 186mg | Iron: 3mg