Shrimp and Broccoli Foil Packs – A Simple, Flavorful One-Pan Meal

There’s something deeply satisfying about opening a foil pack and being greeted by a cloud of savory steam — perfectly cooked shrimp, tender-crisp broccoli, and the rich scent of garlic butter filling the air. Shrimp and Broccoli Foil Packs are the ultimate combination of simplicity and flavor. They’re light, fast, and healthy, yet taste indulgent enough to feel like something straight from a restaurant kitchen.

This recipe is a lifesaver on busy weeknights. All you need is a handful of fresh ingredients — shrimp, broccoli, garlic, and butter — and about 10 minutes to prep. The magic happens as the foil seals in steam and flavor while cooking. The shrimp become plump and juicy, the broccoli stays bright and crisp, and every bite is coated in a buttery garlic-lemon sauce that’s impossible to resist.

These foil packs can be baked in the oven, grilled outdoors, or even cooked over a campfire, making them as versatile as they are delicious. Whether you’re meal-prepping for the week or cooking for the family, this is one dish that brings convenience and flavor together beautifully.

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Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 cups broccoli florets
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons freshly chopped parsley
• Lemon wedges, for serving

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Instructions:

1. Preheat and Prepare:
   Preheat your oven to 400°F (200°C), or heat your grill to medium-high. Tear off 4 large pieces of heavy-duty aluminum foil (about 12×18 inches each).
2. Mix the Sauce:
   In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. This fragrant garlic-lemon butter will be your flavor base.
3. Assemble the Packs:
   Divide the shrimp and broccoli evenly among the foil sheets. Drizzle each with the prepared garlic butter mixture, tossing gently to coat everything evenly.
4. Seal the Foil:
   Fold the sides of each foil sheet over the shrimp and broccoli, sealing the edges tightly to form packets. Leave a little space inside each for steam to circulate.
5. Cook:
   • Oven: Place foil packs on a baking sheet and bake for 15–18 minutes, until shrimp are opaque and cooked through.
   • Grill: Place foil packs directly on the grill grates and cook for about 10–12 minutes, flipping once halfway through.
6. Serve:
   Carefully open the foil packs (watch the hot steam!). Sprinkle with fresh parsley and serve with lemon wedges for squeezing.

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Tips & Tricks:

• Don’t Overcook the Shrimp: Shrimp cook quickly — they’re done when they turn pink and opaque.
• Use Heavy-Duty Foil: Regular foil can tear easily; heavy-duty foil keeps your packets sealed tight.
• Add Variety: Toss in thinly sliced bell peppers, zucchini, or snap peas for extra color and flavor.
• Make It Spicy: Add a pinch of cayenne or a drizzle of sriracha to the garlic butter for a kick.
• Easy Cleanup: Line your foil with parchment paper for a no-mess meal and zero sticking.

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Variations:

• Asian-Inspired: Swap lemon juice for soy sauce and add a sprinkle of sesame seeds and a dash of ginger.
• Italian Style: Add cherry tomatoes, Italian seasoning, and a sprinkle of Parmesan before serving.
• Cajun Twist: Toss shrimp and broccoli in Cajun seasoning before sealing the foil for bold southern flavor.

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Serving Suggestions:

Shrimp and Broccoli Foil Packs are complete on their own, but they also pair beautifully with:

• Steamed jasmine rice or brown rice to soak up the garlic butter sauce.
• A slice of crusty bread or garlic toast.
• Light side salads like a cucumber dill salad or lemon quinoa.

They’re also a fantastic option for camping or outdoor dining — just prepare the foil packs ahead, chill, and cook over a campfire for a gourmet meal in the woods.

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Storage Information:

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, empty the contents into a skillet over low heat until warmed through — or microwave gently in 30-second intervals. Avoid reheating in foil in the microwave.

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FAQ:

Can I use frozen shrimp?
Yes! Just thaw and pat dry before using. Frozen shrimp tend to release extra water, so be sure to dry them to avoid a watery sauce.

Can I cook these in an air fryer?
Absolutely! Place the sealed foil packs in the basket and air fry at 375°F (190°C) for about 10–12 minutes.

Can I make these ahead of time?
Yes, assemble the foil packs up to a day ahead and refrigerate. When ready to cook, pop them straight into the oven or onto the grill.

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History / Fun Facts:

Foil pack cooking, also known as “hobo meals,” became popular in the 1950s as a convenient way for campers to prepare full meals with minimal cleanup. Over time, it evolved from simple campfire dinners to gourmet, flavor-packed recipes like this one. Shrimp and broccoli, in particular, make a classic duo — light, nutritious, and full of texture. The garlic butter sauce used here has roots in Mediterranean cooking, where simplicity and fresh ingredients take center stage.

The best part? Each packet opens like a little present — filled with color, aroma, and a burst of flavor.