Looking for an easy and delicious dinner idea? Look no further than these teriyaki shrimp foil packets. With minimal prep and cleanup, this recipe is a lifesaver for busy nights when you want a flavorful meal without the fuss. With simple ingredients and step-by-step instructions, you’ll be enjoying a mouthwatering meal in no time.
I’m a sucker for shrimp! I love it and I love how it can be used in all kind of dishes.
We went to the beach the other weekend and I ate shrimp every day we were there. We had peel and eat shrimp, grilled shrimp, fried jumbo shrimp and popcorn shrimp. Every day I was there, I ended up having shrimp for at least one meal, and I was perfectly ok with that.
I also love easy meals / quick dinners. So when I was brain storming some ideas for shrimp recipes, I though of my favorite Teriyaki Chicken Foil Packets and thought that a shrimp version would be great!
I was right!
Ingredients For Teriyaki Shrimp Foil Packets:
- 10 ounce bag frozen broccoli, thawed
- 14.5 oz can sliced carrots, drained
- 16 ounces sliced mushrooms
- 16 ounces Extra Large Raw Shrimp*, peeled and deveined
- 1 teaspoon sesame seeds
- Salt
- Pepper
- 1 cup of teriyaki sauce – I use Kikkoman Teriyaki Baste & Glaze Sauce
- Aluminum Foil
*Extra Large Shrimp is 26-30 shrimp per pound
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For These Teriyaki Shrimp Foil Packets?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
Broccoli – Fresh that has been blanched or Thawed from Frozen will work
Mushrooms – I’ve used white and baby bellas. Your favorite will work!
Sliced carrots – whatever canned version you want. I like the canned because they’re already cooked/soft. You could also use like a steamer bag version.
Shrimp – I used Food Lion brand, frozen shrimp that I thawed and deveined
Sesame seeds – any brand is fine
Salt – any brand is fine
Pepper – any brand is fine
Teriyaki sauce – I use Kikkoman Teriyaki Baste & Glaze Sauce
Aluminum Foil – any brand is fine, but I really love the foil sheets
How To Make Teriyaki Shrimp Foil Packets:
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First, start by preheating the oven to 425F.
-
Next, we’re going to create the foil packets for our shrimp.
To prepare the foil packets, tear off six (6) large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and shrimp plus enough foil to pull up around shrimp to create a foil packet. -
I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.
-
In a large bowl, combine the thawed broccoli, sliced carrots, sliced mushrooms, and raw shrimp
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Add Teriyaki sauce and sesame seeds. Stir well to combine.
-
Add a few dashes of salt and pepper to the mixture and stir to combine.
I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly. -
Divide the veggie and shrimp mixture evenly between each piece of foil.
-
Pull foil edges up to the center and then crimp the edges together to loosely seal foil packets.
-
Bake in preheated oven for 15-20 minutes or until shrimp is pink and curled.
It’s important to note that cooking times may vary depending on what size shrimp you use. -
Remove from oven and let sit 5 minutes in foil before serving.
What Do I Serve With Teriyaki Shrimp Foil Packets?
Looking for some side dishes to serve with your shrimp foil packet dinners? No Problem! Here are a few side dishes that we love:
- Summer Corn Salad
- Mom’s Pasta Salad
- Broccoli and Cheese Stuffed Baked Potatoes
- Oven Roasted Sesame Broccoli
- Broccoli and Cheese Risotto
- Creamy Risotto with Peas and Asparagus
Another great idea is to serve the teriyaki shrimp foil packets over a bed of rice or quinoa.
This is a great way to stretch your meal and make it more filling.
Can I Cook Teriyaki Shrimp Foil Packets Over A Campfire Or On The Grill?
Absolutely! You’ll want to get the grill / campfire to about medium-high heat and cook the foil packet meals over direct heat for about 20 minutes. Just make sure the shrimp is pink and curled before serving.
What Other Vegetables Can I Add To Foil Packs Meals?
You can really add any kind of vegetable that you like. You’ll just want to make sure that they are sliced thinly enough to cook in 20 minutes. Small diced Bell Peppers (green or red bell pepper would work), snap peas, red onion, corn, sliced green onions and even though it’s not a vegetable, pineapple chunks would be great with teriyaki sauce.
Can Foil Packet Dinners Be Made Ahead Of Time?
They can! You can make foil packet dinners ahead of time and wrap them in heavy duty aluminum foil (to prevent leaks) and pop them into the fridge (or a cooler for camping). You can make them 1-2 days in advance and just wrap them up tightly and store them in the fridge until you’re ready to cook.
More Shrimp Recipes:
- Semi Homemade Cajun Shrimp Alfredo
- Old Bay Shrimp Pasta
- Garlic Butter Shrimp and Broccoli
- Cajun Shrimp Cauliflower Rice Bowls
- Shortcut Shrimp Ramen
- Ranch Butter Shrimp
More Foil Packet Dinner Recipes:
- Teriyaki Chicken Foil Packets
- BBQ Shrimp Foil Packets
- Cajun Chicken Foil Packets
- Shrimp Couscous Packets with Avocado Mango Salsa
You can also find 10 of the Best Foil Packet Dinner Recipes on my other blog, BigBearsWife.com
Teriyaki Shrimp Foil Packets
Teriyaki Shrimp Foil Packets
Looking for an easy and delicious dinner idea? Look no further than these teriyaki shrimp foil packets. With minimal prep and cleanup, this recipe is a lifesaver for busy nights when you want a flavorful meal without the fuss. With simple ingredients and step-by-step instructions, you’ll be enjoying a mouthwatering meal in no time.
Ingredients
- 10 ounce bag frozen broccoli, thawed
- 14.5 oz can sliced carrots, drained
- 16 ounces sliced mushrooms
- 16 ounces Extra Large Raw Shrimp*, peeled and deveined
- 1 cup teriyaki baste glaze
- 1 teaspoon sesame seeds
- Salt
- Pepper
- Aluminum Foil
Instructions
First, start by preheating the oven to 425F.
Next, we’re going to create the foil packets for our shrimp.To prepare the foil packets, tear off six (6) large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and shrimp plus enough foil to pull up around shrimp to create a foil packet.
I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.
In a large bowl, combine the thawed broccoli, sliced carrots, sliced mushrooms, and raw shrimp,
Add Teriyaki sauce and sesame seeds. Stir well to combine.
Add a few dashes of salt and pepper to the mixture and stir to combine. I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly.
Divide the veggie and shrimp mixture evenly between each piece of foil.
Pull foil edges up to the center and then crimp the edges together to loosely seal foil packets.
Bake in preheated oven for 15-20 minutes or until shrimp is pink and curled. It’s important to note that cooking times may vary depending on what size shrimp you use.
Remove from oven and let sit 5 minutes in foil before serving.
Notes
*Extra Large Shrimp is 26-30 shrimp per pound
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