Spicy shrimp packets! The original recipe for spicy cilantro garlic shrimp is what inspired this new recipe! Instead of racking my brain trying to come up with yet another new recipe, I am revisiting some of my old recipes. Giving them a new look, updating some of the ingredients and kicking them up! I am already anxious to prepare this recipe again to serve it over some pasta! Tasty! Then again. on some homemade corn tortillas with a spicy salsa macha and lots of fresh lime! Hungry! Lol!
Foiled Again! To Use Foil Or Not To Use Foil!
Do you use aluminum foil for your everyday cooking? I do. Most times it’s for easy clean up when I am dry roasting salsa ingredients or to line baking sheets. Foil packets, I only prepare once in a while. Now and then, when I post on social media recipes where I am using foil paper, I receive feedback from a few. They don’t approve that I am using foil paper because of the aluminum factor. To be honest, I never really gave it a thought. Typically these recipes are 15-20 minutes using the foil paper. The foil paper is always an option, it’s not going to ruin the recipe if you opt not to use it. I did research the use of foil paper for cooking and there was no evidence that showed any reason to be very concerned. A quote I found on Google “While it is true that some aluminum gets into food when cooked in aluminum foil or with aluminum cookware, and that this is enhanced in acidic foods, it is not true this causes any health effects in healthy adults.”
Are You Ready To Build Your Own Foil Packets?
Whether you finish cooking them on the grill or in the oven, choose vegetables that will cook up quickly. When I was getting ready to put this recipe together, I was considering adding cubed potatoes and corn niblets. Then I realized that they may not cook as fast as the shrimp, so decided not to add them. Instead, I cut all the kernals off of the cob and combined them with spring onions and jalapeños. Now if you precooked the potatoes, carrots or chayote squash, then you could add them in.
Prep Ahead For Stress Free Cooking!
Do you prep ahead before diving into a recipe? I do! Measuring everything out and laying out in front of me before actually starting the recipe works best for me. My kitchen therapy, as I like to call it. There is enough chaos in this world without bringing it into my own kitchen. The kitchen is my happy place and in the end I get to enjoy some delicious dishes!
Always Opt For Fresh Corn If Possible!
That crunch and pop from the fresh corn when I am enjoying this recipe on top of a crunchy tostada is so delicious! Nothing against frozen vegetables, but fresh is always going to be my first choice when possible.
Don’t Bypass Those Big Spring Onions!
It’s very common to see those big spring onions on every carne asada plate and they’re tasty! A little squeeze of lime and sprinkle of salt, MMMMM! Don’t forget that sliced for recipes they are perfect too. If you are one that enjoys a more mild onion flavor, spring onions are great.
Pull Out Those Spices In The Back Of The Cupboard!
I have a bad habit of always grabbing the spices that I see when I open the kitchen cupboard door. Dig deep and rotate your spices out to make sure you are incorporating them into some of your recipes. This spicy shrimp could easily be transformed with some Indian flavors using aromatic garam masala, cumin, coriander or curry spices. Mix in some chickpeas, eggplant and previously cooked potatoes or sweet potatoes.
Make Ahead And Go!
Imagine prepping the foil packets ahead of time, packing up in your cooler, then go on an adventure. Find a location where you can use a portable grill and you can create a mini get away! Don’t forget to pack the tostadas, avocados, homemade salsa, assorted cheese and some fruit. Pair with your favorite beverage and enjoy the whole process. Restaurants come and go, but the food memories we make at home stay with us for a lifetime. At least they do with me.
Now, Let’s Get To The Recipe Already!
I would love to hear your feedback and let me know what other combinations you would add in with the shrimp!
Spicy Shrimp Packets
- Foil or parchment paper
- Baking sheet
- 4-6 spring onions
- 2 Jalapeños
- 2 cups fresh corn
- 4-6 cloves of garlic
- 2 tsps paprika
- 1 tsp fresh cracked pepper
- 1 tsp red pepper flakes
- 1 tsp oregano
- 1 stick butter
- Juice of 2 limes
- Salt to taste
- 1/4 c olive oil
- 1/3 c cilantro
- 1 lb large shrimp peeled and deveined
- Tajin chile limon, to taste
- Combine all of the ingredients listed, minus the Tajin. Cover and chill for one hour.
- When ready, preheat oven to 400 degrees F.
- Divide mix into two double lined foil packets. Sprinkle with Tajin over the top of ingredients. Seal shut.
- Bake packets on sheet pan or in a shallow baking dish for 15-20 minutes. Remove from oven and let sit for 5 minutes before serving. Open packets on individual plates. Stir gently. Serve over pasta, rice or with tostadas and avocado!