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Today I am sharing a delicious recipe for lightened up shrimp boil foil packets you can cook either on the grill or in the oven.
As soon as I spied the recipe in the Summer 2018 Hungry Girl Magazine (affiliate link) I knew I wanted to give it a try. While it took me until nearly the end of summer to give this easy, healthy recipe a go, I’m glad I did.
Easy and flavorful, this is a healthy recipe for two I intend to make again and again.
How Many Calories and WW Points in this Foil Pack Shrimp Boil?
The recipe as written makes two generous servings, each with 290 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
Most of the ingredients are all zero points foods.
Keep in mind that the WW Points may vary depending on the kind of sausage you use. This foil pack low country shrimp boil will work with WW Simply Filling/No Count plan if you omit the sausage.
How Many Servings Does this Recipe Make?
The original recipe is written to make two servings in foil packet that you place on the grill. You can also place your foil packet on a cookie sheet and bake it in a 425F degree oven for about the same amount of time.
Recipe Notes
Because I was serving four people, I opted to double all the ingredients. I placed everything in a foil pan that I then covered with aluminum foil, set on a baking sheet (affiliate link) and baked in the oven until everything was done to my liking, which took about 30 minutes.
Other changes I made to the recipe include:
- Using granulated roasted garlic instead of fresh
- Using Old Bay Seasoning in place of Cajun Seasoning
- Substituting parsley for cilantro
If you like this protein-packed shrimp boil cooked in foil, be sure to check out my other Weight Watchers friendly recipes including Sheet Pan Roasted Shrimp with Broccoli, Slow Cooker Corn and Shrimp Chowder, Southern BBQ Shrimp, No Cook Tex-Mex Shrimp Rolls, Simple Shrimp Creole and Easy Shrimp Egg Roll in a Bowl
If you’ve made this Foil Pack Shrimp Boil, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Foil Pack Shrimp Boil Recipe
Ingredients
- 6 ounces raw large shrimp, peeled and deveined with tails removed
- 2 teaspoons lemon juice
- 2 teaspoons chopped garlic (I substituted 1/2 teaspoon granulated garlic)
- 1/8 teaspoon black pepper
- 6 ounces fully cooked chicken sausage (about 2 links)
- 1 cup cherry or grape tomatoes, sliced in half
- 1 cup thin half-moon slices of zucchini
- 1 cup corn kernels (frozen, canned or fresh)
- 1 tablespoon chopped fresh cilantro (I used parsley instead)
- 1 teaspoon Cajun seasoning, or more to taste (I used Old Bay seasoning instead)
Instructions
- Preheat grill to medium high heat.
- In a large bowl, combine the shrimp, lemon juice, garlic and pepper. Toss well to coat.
- Slice the sausage into coins and add to the bowl with the shrimp. Add all the remaining ingredients and mix well.
- Place the mixture on the center of a large piece of foil. Cover with another large piece of foil. Fold the edges together creating a well sealed packet.
- With the grill cover closed, grill the packet for 15 – 20 minutes, or until the shrimp and vegetables are cooked through and tender.
Oven Alternative:
- Place the packet on a cookie sheet and bake in a preheated 425F degree oven for about the same amount of time (about 15 – 20 minutes), or until the vegetables are cooked through and tender.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 8 PointsPlus (Old plan) The points will vary depending on the kind of sausage you use. Because I was serving four people, I opted to double all the ingredients. I placed everything in a foil pan that I then covered with aluminum foil, set on a baking sheet (affiliate link) and baked in the oven until everything was done to my liking, which took about 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Hungry Girl Magazine (affiliate link) Summer 2018
More Healthy WW Shrimp Recipes
- Curried Shrimp with Cilantro, Lime and Garlic (Simple-Nourished-Living)
- Pineapple Shrimp Sheet Pan Fajitas (HungryGirl)
- Easy Shrimp Scampi (Simple-Nourished-Living)
- Shrimp Fajita Bowls (SkinnyTaste)
Made this for dinner tonight and it was amazing! I cooked mine in a stainless steel skillet (with the lid on) in the oven for about 30 minutes. Perfect! Served with some Italian bread.
So glad you liked it Rebecca!
Martha, I love getting your recipes and website everyday. I have tried so many, especially soup. As I live alone, soup is an easy go to meal for me. Most of your recipes are done in a slow cooker. Is thee a way to add the instant pot pressure cooker time to covert your recipes. I am very impatient and I have kind of been winging it on times to cook.
Hi Carole, I don’t have enough experience with the Instant Pot yet to suggest times. Here are a few great articles I found on converting slow cooker recipes to Instant Pot Recipes that I think can help you: https://www.yourhomebasedmom.com/convert-slow-cooker-to-instant-pot/ https://s3-us-west-2.amazonaws.com/byjillee/printables/ogt-instantpot.pdf https://www.tasteofhome.com/article/how-to-convert-slow-cooker-recipes-for-instant-pot/ Hope these help!
Can this be preparein the air fryer?