| 1 lb | Shrimp, Prawn, peeled and deveined, raw | |
| 2 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| ⅜ cup 4¾ tsp | Tomatoes, raw, chopped | |
| For the marinade | ||
|---|---|---|
| ¼ cup | Olive Oil | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 2 tsp | Paprika, ground, mild (spice) | |
| 2 tsp | Oregano, dried | |
| 2 tsp | Coriander seeds | |
| 1 tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| 2½ lb | altogether (view nutrition facts) | |
Preparation
- Serving size:10 oz (calculated)Notes: 2 cups; about 10 shrimp (depending on size), 4 cherry tomato halves, 4/5 cup of zucchini, 1/5 cup of bell pepper
- Temperature: 392 °F (preheated, circulating air)
- Wash the peeled and deveined shrimps, then pat them dry. If you prefer, leave the shell on, just use accordingly more shrimp, about 1.2 times the weight. This will add more flavor, but is a bit fussier when eating.
- Chop the zucchini and bell pepper.
- Cut in half cherry tomatoes or chop larger tomatoes.
- In a large bowl, mix together the ingredients for the marinade. If you like it spicy, you can add fresh chili or red pepper flakes.
- Toss the shrimp and vegetables in the marinade.
- For each serving, take a sheet of aluminium foil and wrap one serving in it each. I tear off about a 14 in or 35 cm long piece of foil, then place one serving on top. I then bring together the two raw edges along the length of the foil and fold the edges over twice. I do the same with the two torn edges. Then I wrap those flaps to the center. This seals the marinade and juices nicely.
- Cook or grill until the shrimp is done, about 12 to 15 minutes.
- Enjoy, optionally drizzled with a squeeze of fresh lemon juice.
- This is a great dish for grilling on a campfire or grill. Simply prepare the packets, chill them and take them along to your next barbecue. Note that you will want to flip over the foil packets after about 8 minutes, so that the shrimp cooks evenly.
- You can store the cooked dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or in the oven. Make sure to remove the shrimp from the foil before microwaving.
Grilling / BBQ
Meal Prep Tip
- Calorie count240 kcal
- % of calories by macros
Fat 57.5 % 138 kcal 15.4 g Net Carbs 10.8 % 26 kcal 6.4 g Dietary Fiber 2.5 % 6 kcal 2.9 g Protein 29.2 % 70 kcal 17.5 g - Approx. WW SmartPoints™4.3
- Cholesterol 142.9 mg
- Sodium 1242.1 mg
- Fat 15.4 g
- Saturated Fat 2.3 g
- Trans Fat 0 g
- Carbohydrates 9.3 g
- Dietary Fiber 2.9 g
- Total Sugars 4.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 17.5 g
- Calcium 101.8 mg
- Iron 1.5 mg
- Magnesium 55.4 mg
- Potassium 549.2 mg
- Zinc 1.6 mg
- Vitamin A (Retinol Equivalents) 154.7 mcg
- Vitamin B12 1.3 mcg
- Vitamin C 59.1 mg
- Folate 63.7 mcg
- Folic Acid 0 mcg