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Thai Basil Shrimp Foil Packs

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Lauren Keating
Updated Aug 1, 2018
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Lauren Keating shares a Thai-inspired favorite.

Thai Basil Shrimp Foil Packs

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 13
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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

  • Step 
    1
    Heat oven to 400° F. In small bowl, mix rice and water. Let soak 5 minutes. Drain.
  • Step 
    2
    Meanwhile, in another small bowl, mix fish sauce, soy sauce, gingerroot and chili paste and water with whisk.
  • Step 
    3
    Cut 4 (10-inch) sheets of heavy-duty foil. For each packet, spoon one-fourth of soaked rice onto center of foil. Divide vegetables and shrimp evenly over rice. Drizzle 1 teaspoon sauce mixture over shrimp. Top with basil.
  • Step 
    4
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
  • Step 
    5
    Bake 30 minutes or until shrimp are pink.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
20
Trans Fat
0g
% Daily Value*:
Vitamin A
45%
45%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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