Shrimp Stir-Fry Foil Packets 

School is almost out, but it’s not too early to start having a little fun. These Shrimp Stir-Fry Foil Packets are fun to make and fun to eat. Best of all, they will leave you with plenty of time left to do other fun things. Besides being quick to make, foil packets let you prep, cook, and eat all in one handy container. The packets seal in all the juicy flavors and everything cooks in only 10 minutes. You’ll have a healthy dish of shrimp and veggies cooked to just the right amount of fork tender doneness, and no dishes to clean up afterwards. 

Foil packets can be cooked on the grill, over a fire, or even in your oven. You can customize each foil packet to accommodate picky eaters, food allergies, and anyone who doesn’t like mushrooms. Make these with your kids as a fun activity to do together to kick off the summer, or try them for an easy company dinner. You can make them ahead of time, or have all the ingredients prepped and let everyone make their own while they’re enjoying drinks and appetizers. 

Foil packs work best with vegetables, fruit and fish. You can also use slices of precooked sausage, or small pieces of chicken, pork or beef. Just use care to ensure that any meat product is fully cooked before serving. Keep these plant-based and use just veggies, or swap in edamame, or fully cooked mini frozen meatballs, if your kids don’t like shrimp. 

Heavy duty foil is very forgiving. As long as you get a nice fold and crimp across the top, you can just crimp the sides closed and everything will cook just fine. If you’re concerned about cooking directly in foil, wrap the food on a piece of parchment paper before placing it in the foil. You can prep foil parcels ahead and store them in the fridge until you’re ready to cook. You can even take them to go. Build your packets at home and store in a cooler until you reach your campsite for an extra easy dinner on your first night away.

Cut bok choy into halves, or quarters, if they’re on the largish size. You might notice a little dirt once  the inside is exposed, and it’s easy to wash it away now that it’s cut. Use both the white and green parts of your green onion, first cut lengthwise, and then cut in half, to make pieces that will fit into your packets. The seasonings are few, and there are no measurements. Just use as much as you like, but don’t be too heavy handed with the white pepper. It can really pack a punch! If you end up having extra veggies left, make another foil packet of just veggies. 

Use any oil that you prefer here. You can use a neutral oil, like canola, grapeseed or sunflower, or use avocado, coconut, or peanut. I used olive oil for the health benefits, and since you’re just using a little bit, you really don’t notice it flavor-wise. Finish your foil packets with a drizzle of toasted sesame oil and sesame seeds after they are cooked. 

Serve over rice or cauliflower rice, prepared the way you like, using the stovetop, microwave or rice cooker. If you are preparing your foil packets for camping, wrap your cooked and cooled rice separately, making as many foil packs as you need. Add these to the fire just long enough to warm. Open packs carefully, then grab a fork and enjoy!


Shrimp Stir-Fry Foil Packets 

makes 4 packets

  • 4 baby bok choy, halved lengthwise, or quartered if large
  • 10 baby portobello mushrooms, sliced into 1/4” thick slices (about 4 slices per mushroom)
  • 1 medium red bell pepper, diced (1 cup)
  • 1 large zucchini, cut into 1/2-inch pieces (3 cups)
  • thin stalk asparagus, trimmed and cut into 2-inch pieces
  • 5 green onions, halved lengthwise, then cut in half 
  • 40 large raw shrimp, peeled and deveined, tails off 
  • granulated garlic or garlic powder
  • white pepper
  • coconut aminos, soy sauce, or tamari 
  • neutral oil, olive oil, peanut oil or coconut oil
  • toasted sesame oil
  • toasted sesame seeds

Tear heavy duty aluminum foil into four 18-inch sections. Lay one section on your work surface,  shiny side up and longest side facing you. Build packet, starting with 3 pieces of bok choy, placing each ingredient in the middle of your packet as you go. Add mushroom slices, diced bell pepper, zucchini, asparagus, 4 sections of green onion and 10 shrimp. Sprinkle with garlic powder and white pepper. Drizzle with coconut aminos, soy sauce or tamari, then drizzle lightly with oil of choice. Rotate packet so that shortest side is now facing you. Join top and bottom ends and fold together, crimping to seal; crimp both sides. Repeat with remaining 3 sections of foil. Place foil packets on a sheet pan to carry to grill. Transfer foil packets to grill, or over campfire coals, and cook about 8-10 minutes over medium-high heat, or until shrimp is opaque and fully cooked. Remove packets from grill and place on sheet pan. Open packets using care to avoid hot steam. Drizzle with toasted sesame oil and sprinkle with sesame seeds. Serve directly from packets. 

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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