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Lemon Artichoke Shrimp Foil Bake

cherise.mazur
Easy foil packet recipe with shrimp & veggies.
Servings 4 People

Ingredients
  

  • 2 cups shrimp, defrosted or fresh
  • 2 cups mini potatoes, sliced in half
  • 1 small zucchini sliced
  • 4 mini corn on cobs option to cut 2 large in half
  • 4 tbs Lemon Artichoke Pesto, divided
  • 1 tbs olive oil (for corn, optional) Patricia & Paul Butter Olive Oil
  • Salt & Pepper to taste
  • 4 pieces of large foil

Instructions
 

  • Add shrimp to large bowl with 2 tbs of pesto, toss well and let sit for 30 minutes
  • Cook sliced potatoes for 20 minutes to soften
  • Once potatoes are cooled, add to a large bowl with remaining 2 tbs pesto. Add in zucchini and toss to coat well with pesto.
  • Brush olive oil onto each corn and sprinkle with salt & pepper
  • Spray each peice of foil with non-stick spray. Evenly distribute shrimp, potatoes, zucchini and corn into each foil packet. Fold all sides to create a sealed purse.
  • Place on a hot grill for 10-12 minutes. Check the shrimp is cooked through. Let rest for a few minutes, open carefully and enjoy!