Simple Grilled Shrimp & Veggie Foil Packs
Cook time – 12 min

- Total time
- 32 minutes
- Preparation time
- 20 minutes
- Calories
- 190
- Portions
- 4
Directions
- Prepare outdoor grill for direct grilling over medium-high heat; cut 4 (12-inch square) sheets foil.
- Toss all ingredients in a large bowl; divide onto center of each sheet. For each packet, fold and tightly crimp top and bottom sides of foil over shrimp mixture; fold and tightly crimp sides of foil to seal.
- Place packets, seam side up, on hot grill rack; cover and cook 12 minutes or until internal temperature of shrimp reaches 145°F and vegetables are tender-crisp, rotating once. Carefully open foil packs to serve.
Ingredients
- 1¼ pounds raw 21-25 count peeled and deveined tail-off shrimp, thawed if necessary
- 2 DOLE® Carrots, cut into 1-inch pieces
- ½ DOLE® Lemon, juiced (about 2 tablespoons)
- ½ small DOLE® Red Onion, cut into 1-inch pieces
- 2 cups DOLE® Broccoli florets
- 1 cup DOLE® Cauliflower florets
- 1 cup packed DOLE® Arugula
- 1½ tablespoons olive oil
- 1 tablespoon plus 1 teaspoon gluten free roasted garlic & herb seasoning
Allergens: Shellfish
Nutritional Facts
4 Serving Per Container | |
Serving Size | 1 foil pack |
Calories | 190 |
Entries | Daily value in %* |
---|---|
Total Fat (7 g) | 9% |
Saturated Fat (1 g) | 6% |
Polyunsaturated (1 g) | |
Monounsaturated (4 g) | |
Cholesterol (194 mg) | 65% |
Sodium (818 mg) | 36% |
Total Carbohydrate (11 g) | 4% |
Dietary Fiber (3 g) | 10% |
Total Sugars (3 g) | |
Protein (23 g) | |
Calcium | 10% |
Iron | 4% |
Magnesium | 10% |
Manganese | 6% |
Phosphorus | 25% |
Potassium (391 mg) | 8% |
Thiamin | 6% |
Vitamin A | 40% |
Vitamin B6 | 25% |
Vitamin C | 45% |
Vitamin E | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.