Shrimp and Broccoli Packets

Shrimp and Broccoli Packets

"Shrimp, broccoli, and rice cook together with garlic and seasonings in foil packets for a flavorful, fuss-free dinner."
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Ingredients

servings 406 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat oven to 450 degrees F or grill to medium-high.
  2. Center one-half of shrimp on each sheet of Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food. Arrange rice around shrimp; sprinkle shrimp and rice with seafood seasoning and half of garlic. Place broccoli over shrimp; sprinkle with remaining garlic and top with butter. Place ice cubes on top.
  3. Bring up foil sides. Double fold top and one end. Through open end, pour in water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  4. Bake 15 to 18 minutes on a cookie sheet in oven OR GRILL 9 to 13minutes in covered grill. Stir rice before serving.

Footnotes

  • SERVING SUGGESTION: Squeeze fresh lemon juice over shrimp before serving.
  • THE REYNOLDS KITCHENS TIP: To pour liquids into packets, hold packets at a slight angle. After folding ends to seal, turn folded ends up to prevent leaking.

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Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

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 ste...

Most helpful critical review

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 fl...

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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 ste...

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 th...

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 fl...

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...

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 spectacu...

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!!!

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.

a almost a meal iin itself