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Thai Basil Shrimp Foil Packs
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Prep Time:
15 minutes
Total Time:
45 minutes
Try a flavorful Thai-inspired dish by Lauren Keating.
Ingredients:
  • 1/2 cup uncooked instant brown rice
  • 1/2 cup water
  • 1 teaspoon fish sauce
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon grated gingerroot
  • 1/4 teaspoon chili paste
  • 1/2 teaspoon water
  • 1 medium zucchini, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 cups frozen sugar snap peas, thawed
  • 1 lb uncooked deveined peeled large shrimp
  • 2 oz fresh basil leaves, chopped
Instructions:
  • Preheat oven to 400° F. Combine rice and water in a small bowl. Allow to soak for 5 minutes, then drain.
  • In a separate small bowl, whisk together fish sauce, soy sauce, gingerroot, chili paste, and water.
  • Take 4 (10-inch) sheets of heavy-duty foil. Spoon one-fourth of soaked rice onto the center of each foil sheet. Divide vegetables and shrimp evenly over the rice. Drizzle 1 teaspoon of sauce mixture over the shrimp and top with basil.
  • Fold a piece of foil in half, bringing the edges together. Seal the edges by making a tight 1/2-inch fold, then fold again to allow heat circulation. Seal the remaining sides to create a packet. Place the packet on an ungreased cookie sheet with sides.
  • Bake until shrimp are pink, about 30 minutes.

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