Dinner with Your Doc: Foil Shrimp Pesto
Jun 08, 2020
Are you looking for an easy, no-fuss way to add some seafood into your diet? This portioned dinner recipe is low stress and low mess! Shrimp are loaded with protein, vitamin D and zinc. In addition, shrimp contains Omega-3 fatty acids, which have been shown to decrease the risk of cardiovascular disease. Add some colorful veggies and you have a delicious, low-carb meal in a packet!
Ingredients
- 1 (24 oz) bag baby red potatoes
- 1 (12 oz) pkg fresh broccoli florets
- 1 lb large peeled and deveined frozen shrimp, thawed
- 1 pint cherry tomatoes
- 1 cup canned or fresh corn
- 1 cup prepared basil pesto
- 1 tsp Italian seasoning
- 1 lemon, sliced
Steps
- Preheat oven to 425℉. Halve each potato. Add to a microwave-safe bowl, along with ½ cup water. Cover with plastic wrap and microwave on high 4–5 min., until almost tender. Drain potatoes. Cut any larger broccoli pieces into smaller florets
- In a large bowl, toss potatoes, broccoli, shrimp, tomatoes and pesto until well-coated. Season with Italian seasoning, salt (in moderation) and pepper
- Tear off 4 (18-inch) pieces of aluminum foil. Distribute the shrimp and vegetable mixture evenly between the 4 foil sheets. Fold edges of each sheet and roll tightly to seal
- Place packets on a baking sheet. Cook 12 min., until shrimp are bright pink and fully cooked. Cut lemon into wedges. Serve packets immediately with lemon and additional pesto, if desired
