Recipe by Reynolds Wrap®
"Shrimp, broccoli, and rice cook together with garlic and seasonings in foil packets for a flavorful, fuss-free dinner."
Watch video tips and tricks
(12x18-inches each) Reynolds Wrap® Non-Stick Foil
medium raw shrimp, peeled and de-veined
garlic, minced, divided
butter, cut into pieces
After baking for 18 minutes, it was not ready at all (the ice cubes were not even melted). It took 30 minutes to bake. Also, I replaced the instant rice with pre-cooked brown rice, which I steamed earlier in the day and left in the fridge to cool before baking in this recipe. It was a healthy good meal, but maybe would have tasted better as a stir fry.
This was a good recipe, and very easy. It would be perfect for a night when you have a lot going on, and best of all, no pots and pans to clean! I went only three stars because it isn't spectacular or out of this world, but it is good and a handy recipe to have in your back pocket, and I think there is potential to make it really yummy with some tweaking of the flavors used. I used old bay seasoning, and instant brown rice. The cooking time was more like 25 minutes, but that may have been due to the fact that I used brown rice...
LOVED! I did make a few minor changes, used a popular cajun seasoning because I didn't have seafood seasoning. I use the Puerto Rican rice recipe on here and added it to the foil packets when the liquid was almost gone. 1/4 cup of water and on the grill for 20 minutes. I'm going to try different flavors like lemon pepper with lemon slices.
I am rating this with the changes I made. I used quinoa that was about 85% pre-cooked (my kids don't like rice) and only added 2 ice cubes per pocket and no water. I cooked this on the grill for about 13 minutes.
I think this was just a little too long for the shrimp, but was perfect for the broccoli. Next time I'd cut my broccoli smaller and cook for about 10 or 11 minutes and maybe cut the ice to just one cube.
Overall it was easy, quick, and I'd make it again with the above changes.
followed the recipe exactly with one exception...used one pound of shrimp divided between the two packets...put it on a hot grill for 13 minutes...perfect!!!
A good recipe, however, I made one foil packet first before I made the rest so that I could see how it turned out and I'm glad I did. I noticed that it didn't really cook through and that the flavoring was not very noticeable. I ended up cooking the rice ( I didn't use instant) a few minutes before spreading in the packet and after cooking the packets for the designated time I turned the oven off and let the packets remain in the cooling over for 10-20 minutes more. The flavours really blended better and everything was soft and came together really nice. My family loved it!
Delicious! I used brown instant rice, and only 2 ice cubes. Next time I will try 1 ice cube. Can't wait to try other variations!
I thought it was good. Not anyting to make for special dinner but a nice week night meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Broccoli Packets
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 406
** Calories from Fat: 119
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, cheesy classic.
The tangy marinade makes the shrimp moist and flavorful.
A beer batter keeps the coconut on these crispy shrimp during cooking.