- 1.5 lbs (600g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
- 2 tablespoons butter, diced (or ghee, or olive oil)
- 1 tablespoon minced garlic
- 1 teaspoon of Italian seasoning
- 1/4 teaspoon onion powder
- 2 tablespoons vegetable or chicken stock, divided
- Salt and pepper, to taste
- 1/4 teaspoon smoked paprika
- Red chili pepper flakes, optional
- Juice of 1/2 lemon
- 1 large head of Smith's Farm broccoli, broken into florets
- Fresh chopped parsley, for garnish
- Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion powder, salt, pepper, and smoked paprika (plus powdered stock if using, see notes).
- In a shallow plate, add shrimp and sprinkle with the spice mix, coating on all sides.
- Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp.
- Add garlic over broccoli and shrimp, then sprinkle with lemon juice, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide butter pieces evenly among the foil packets, layering them over the shrimp and broccoli.
- Add a tablespoon vegetable stock in each foil packet and wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
- Transfer to a baking sheet and bake in the oven, sealed side upward until shrimps have cooked through, about 15 minutes.
- Carefully unwrap the baked shrimp and broccoli foil packets then garnish with fresh parsley and a slice of lemon. Enjoy!
- Cooking time depends on the size of your shrimps – Do not overcook shrimps or they’ll end up dried up.
- You can use parchment paper to make the packets instead of aluminum foil.
- If you do not have vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix, plus one tablespoon water in each foil packet.
- If you don’t use butter, a good drizzle of olive oil will do the trick.
Thank you to Christina Cherrier for this delicious recipe!