Best Quick Shrimp Rice Kabob Foil Packages Recipes

QUICK SHRIMP & RICE "KABOB" FOIL PACKAGES

Quick Shrimp & Rice

Love kabobs but dislike threading shrimp and veggies on skewers? Try our grilled foil packets. Bonus: You get rice too!

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups instant white rice, uncooked
1-1/3 cups water
3/4 lb. uncooked medium shrimp, peeled, deveined
2 cups broccoli florets
1/4 lb. sliced fresh mushrooms
1 small carrot, sliced
1/2 cup KRAFT Original Barbecue Sauce

Steps:

Heat grill to medium heat.
Spoon rice onto centers of 4 large sheets heavy-duty foil with sides folded up slightly; pour 1/3 cup water over each. Top with remaining ingredients.
Fold foil to make 4 packets.
Grill 15 min. or until shrimp turn pink and rice is tender. Cut slits in foil to release steam before opening packets.

Nutrition Facts : Calories 330, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

SHRIMP IN FOIL

Shrimp in Foil image

An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.

Provided by barbara

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

8 tablespoons olive oil
1 cup chopped fresh parsley
2 cloves garlic, minced
salt and freshly ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 pound uncooked medium shrimp, peeled and deveined
1 lemon, juiced
½ lemon, sliced into wedges

Steps:

Combine olive oil, parsley, garlic, salt, black pepper, and red pepper flakes in a bowl. Add shrimp and mix well. Set aside to marinade for 10 minutes.
Preheat an outdoor grill for high heat.
Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place marinated shrimp in the middle and drizzle with lemon juice. Lightly close pouch.
Cook on the hot grill until shrimp are pink and cooked through, 8 to 10 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 6 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 2.5 g, Protein 19.6 g, SaturatedFat 4 g, Sodium 247.5 mg, Sugar 0.2 g

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Teriyaki Shrimp and Pineapple Parcels image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups quick-cooking rice
One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime

Steps:

Cook the rice to according to the package instructions; allow to cool.
Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.