Servings: 4
Calories: 170kcal
Ingredients
- 1 pound raw shrimp peeled and deveined, tails removed
- small zucchini sliced
- 1 cup cherry tomatoes
- 6 ounces quartered marinated artichoke hearts drained, marinade reserved
- ½ cup kalamata olives
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 lemon sliced
- Crumbled feta optional
- Chopped parsley optional
- Cooked quinoa optional
Instructions
- Preheat a gas grill or prepare a charcoal grill for medium-high heat.
- In a large bowl combine the shrimp, zucchini, tomatoes, drained artichoke hearts, and olives. Add 2 Tbsp. of the reserved marinade, spices, and salt and pepper to taste; toss well to combine.
- Tear off 4 pieces of foil about 12 to 15 inches long. Divide the shrimp mixture among the foil, arranging it on one half of each piece of foil. Top with lemon slices, then fold the foil over the shrimp and crimp the sides tightly.
- Arrange foil packets on the grill over indirect heat. Grill for about 15 minutes, rotating the packets every 5 minutes, or until the shrimp is cooked through.
- Carefully open foil packets (steam will be hot) and top with crumbled feta and chopped parsley, if using.
- Divide into meal prep containers with quinoa, if using. Refrigerate up to 4 days.
Video
Nutrition
Calories: 170kcal | Carbohydrates: 9g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1072mg | Potassium: 267mg | Fiber: 3g | Sugar: 2g | Vitamin A: 892IU | Vitamin C: 32mg | Calcium: 99mg | Iron: 1mg
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