Every time I make this dish, it brings back memories of summer barbecues. We would gather in the backyard with family, laughter filling the air as we indulged in delicious food together. Foil packets were always a hit because they’re not just easy to prepare but they also make cleanup a breeze. Plus, everyone loves digging into their own little package of goodness!
Now, I know you might think that cooking shrimp can be a bit intimidating, but trust me, once you try this recipe, you’ll see how simple it really is. The combination of juicy shrimp, spicy sausage, and fresh veggies all cooked in their own juices really brings out flavor. And if you’re wondering about the prep time – this dish only takes 15 minutes to prepare! That’s less time than it takes to decide what to order for takeout each week!
Gather your ingredients and let’s make some foil packs that will not only satisfy your family’s cravings but also put a smile on your face with minimal effort. So, roll up your sleeves, and let’s get cooking!
How to Make Shrimp, Zucchini, and Spicy Italian Sausage Foil Pack
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Ingredients
- ½ pound spicy Italian sausage
- 1 pound medium shrimp (peeled and deveined)
- 1 medium zucchini (cut into rounds)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- ⅓ cup olive oil
- 1 packet of zesty seasoning mix
- 2 tablespoons water
- Juice of ½ lemon
- Chopped parsley for garnish
Directions
In a large bowl, combine the olive oil, zesty seasoning mix, water, and lemon juice. Mix well to ensure everything is well-blended.
Add in the shrimp, sausage, and chopped vegetables. Stir everything together so that all the ingredients are evenly coated in that tasty marinade.
Next, cut four pieces of aluminum foil measuring about 12×12 inches. Spoon the shrimp and sausage mixture onto the center of each piece, dividing it evenly.
Fold the edges of the foil over the mixture to seal it tightly, making sure there are no openings for the steam to escape.
Preheat your grill to medium-high heat. Place the foil packets on the grill and cook for about 5–10 minutes per side, or until the shrimp is cooked through and the veggies are tender. Garnish with fresh parsley and an extra squeeze of lemon juice before serving.
Storing Suggestion
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Just reheat in the microwave or on the stovetop for a quick meal. Foil packs are also freezer-friendly, so feel free to freeze them before grilling and cook from frozen when needed.
Cooking Tips
To mix things up, try varying the sausage type; chicken sausage works well if you’re looking for a lighter option. You can also add different veggies like corn, onions, or even cherry tomatoes to enhance the flavors. Grilling the packets can lead to slightly charred edges, which adds a lovely smoky flavor.
Serving Suggestions
These foil packs are delightful on their own, but you can serve them over rice or alongside a fresh salad to make it a complete meal. A crisp white wine pairs nicely, or some sparkling water with lemon for a refreshing touch!
Ingredient Substitutions
If you can’t find andouille sausage, any type of spicy sausage will do. For a vegetarian version, you could substitute the sausage with plant-based sausage or tempeh. Zucchini can be replaced with yellow squash or asparagus for variety.
Seasonal Variations
Take advantage of seasonal produce! In the summer, add fresh corn, diced tomatoes, or bell peppers in vibrant hues. In the fall, consider incorporating chunks of butternut squash or sweet potatoes which add both sweetness and substance.
Allergen Information
This dish contains shellfish and sausage, which can be allergens for some. If you’re allergic to shellfish, try chicken or turkey sausage paired with grilled chicken breast as an alternative. Always check the sausage label for gluten if that’s a concern for you.
FAQ
Can I make the foil packs ahead of time?
Absolutely! You can prepare the foil packs a few hours in advance and store them in the refrigerator until you’re ready to grill. This helps in saving time when you’re busy.
How do I know when the shrimp is done cooking?
The shrimp will turn from grey to pink and become opaque when fully cooked. This typically takes just a couple of minutes on the grill. Be careful not to overcook, as shrimp can become rubbery.
Can I bake these foil packs instead of grilling?
Yes! You can easily bake these foil packs in the oven. Preheat your oven to 400°F (200°C) and place the packets on a baking sheet. Bake for about 15-20 minutes or until the shrimp is cooked through and the veggies are tender.
What can I serve with these foil packs?
These foil packs are satisfying on their own, but you can serve them with rice, a fresh salad, or garlic bread on the side. A cool beverage like iced tea or lemonade complements the meal wonderfully!
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for a later date – just reheat when you’re ready to eat!
What’s the best way to reheat the leftovers?
The best way to reheat leftovers is either in the microwave or gently on the stovetop with a little olive oil to prevent sticking. Heat until warmed through, being careful not to overcook the shrimp again.
Shrimp, Zucchini and Spicy Italian Sausage Foil Pack
Ingredients
- ½ pound andouille sausage
- 1 pound medium shrimp peeled and deveined
- 1 medium zucchini sliced
- 1 red bell pepper diced
- 1 green bell pepper diced
- ⅓ cup olive oil
- 1 packet GrillMates Zesty Herb Marinade
- 2 tablespoons water
- juice of ½ lemon
- chopped parsley for garnish
Instructions
- In a large mixing bowl, combine the olive oil, marinade packet, water, and lemon juice. Stir well to blend all the ingredients.
- Add the shrimp, sausage, and sliced vegetables into the bowl and mix until everything is well coated.
- Prepare four pieces of 12x12 inch foil, dividing the shrimp and sausage mixture evenly among them. Fold the foil tightly, pinching the edges to ensure they are sealed.
- Place the packets on a grill over medium-high heat, cooking for about 5-10 minutes on each side, or until the vegetables are tender.
- Garnish with fresh parsley and a squeeze of lemon juice if desired before serving.
