Sometimes cooking shrimp on the grill can get annoying with the risk of falling into your fire or having to take the time to skewer them. Try out these two shrimp foil packets you and your family will love!

A few tips ahead of time: you can have your shrimp marinating in the sauces for a few hours in a plastic baggie. Prep the whole meal in the morning (in the foil packet) so when dinner time comes, you just have to set the foil packets in the hot coals.

Spicy Asian Shrimp and Broccoli with Rice Foil Packet

Yield: 4 foil packets, 1 serving each

Ingredients:

32 large shrimp, fresh or frozen (defrosted)

2-3 crown broccoli, cut into florets

2 c minute rice

1 c water

½ c soy sauce

1 tsp red chili flake

¼ c toasted sesame oil

1 tbl corn starch

1 time, cut into wedges

Equipment:

Foil

Tongs

Bowl

Combine the soy sauce, chili flake, corn starch and sesame oil in a bowl and set aside. Lay the foil out in 4 large sheets. Place ½ a cup of minute rice on each sheet, then 8 shrimp then the broccoli.

Fold the edged of the foil in and seal by folding tightly 3-4 times, leaving the top open. Add ¼ c of water and soy sauce mixture. Fold the top edge together 3-4 times to ensure a tight seal.

Cook the packets on hot coals until shrimp are done, about 20-30 minutes. Remember to flip the packets half way through using the tongs. When done, remove from coals with tongs. Squeeze some lime juice over top and enjoy!

Garlic Lemon Shrimp and Asparagus Foil Packet

Yield: 4 foil packets, 1 serving each

Ingredients:

40 shrimp, fresh or frozen (defrosted)

2 bunches asparagus, trimmed and divided into 4 groups

2 tbl garlic, minced

2 lemons, 1 sliced 1 juiced

¼ c olive oil

Salt and pepper to taste

Equipment:

Foil

Tongs

Bowl

Mix the oil, garlic, lemon juice and salt and pepper together then toss the shrimp in. Layout 4 large sheets of foil and place the shrimp in the middle. Lay the asparagus across the shrimp and pour the rest of the oil and lemon mix on top. Lay the lemon slices across the asparagus. Seal the foil and cook in the fire until the shrimp is done, about 20-30 minutes, flipping with tongs half way through.