Asian Shrimp Foil Pack

The square foil pack is opened up exposing the shrimp and cauliflower in Asian flavors in the inside.

If looking to bring a new fresh flavor to camping try these Asian Shrimp Foil Packs cooked over the campfire. Not only are the flavors fresh and new, the recipe couldn’t be easier to make. You can also customize the packets with your favorite spices and vegetables. The best part is that this meal is served directly in the foil packet, for a clean-up free meal.

This foil pack packs a very Asian punch with the use of garlic, ginger, and lemongrass in a soy sauce and chicken stock broth. This is the flavor foundation for cauliflower and shrimp. The cauliflower can be swapped out for other Asian themed vegetables like bok choy, broccoli, or green beans.

Making the sealed foil packet is essential to make sure this recipe works. If not sealed correctly the liquids may spill out or evaporate away, negatively impacting the results. For the best results, make sure to use heavy duty foil, so the packets don’t tear while cooking.

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Cooked shrimp in it foil packet garnished with spring onion and cilantro.
Traditional flavors like garlic, ginger, and lemongrass flavor the shrimp and vegetables in this foil package dish that is cooked over a campfire.
The shrimp just after opening the foil packet sitting in the rich Asian stock.
The wide range of flavors in this Asian Shrimp Foil Packed create rich flavors that are a nice freshness to traditional camp meal foods.
The square foil pack is opened up exposing the shrimp and cauliflower in Asian flavors in the inside.
When cooking the shrimp in a foil pack you can also serve directly from the foil saving on dishes.

Asian Shrimp Foil Pack Recipe

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The square foil pack is opened up exposing the shrimp and cauliflower in Asian flavors in the inside.
If looking to bring a new fresh flavor to camping try these Asian shrimp foil packs cooked over the campfire.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 2 Servings
CourseDinner
InfluenceAsian
DifficultySeasoned
MethodSteam

Ingredients

  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 1 inch lemongrass white part only, minced
  • 1 cup chicken stock
  • 1 tablespoon soy sauce
  • 2 tablespoons Shaoxing rice wine
  • 2 pounds shrimp
  • 1/2 head cauliflower broken into 1-inch pieces
  • 2 spring onions sliced
  • 1 sprig cilantro leaves removed

Equipment

  • 2 large sheets foil approx. 3 feet each

Directions

  • Using the foil, create foil bags to put the ingredients in. Fold in half to create a dual-layer. Fold in half, fold one inch over on each side, and then fold this in half again to create a firm and secure side and a pouch to place the ingredients.
  • In a small bowl add the garlic, ginger, lemongrass, stock, soy sauce, and shoaxing rice wine. Stir well.
  • Prepare the shrimp by removing the shells and deveining them. You may remove all the shells or leave the tail on.
  • Add the shrimp and cauliflower to the foil pouches. Divide the stock mixture between the two foil pouches, mixing if the solids have settled to make sure the ingredients are evenly distributed.
  • Fold the remaining open side of the foil pouch to completely seal the foil packet.
  • Place over a campfire. Cook until the package heats and puffs up, this typically takes about 5 minutes. Remove from the heat.
  • Criss-cross cut the top of the packet from corner to corner to open. Be careful of any steam that could be very hot. Roll the edges of the foil to create a serving dish. 
  • Garnish the shrimp and cauliflower with the sliced spring onions and cilantro leaves.

Nutritional Information

Serving: 2gSodium: 1261mgCalcium: 345mgVitamin C: 73mgVitamin A: 191IUSugar: 5gFiber: 3gPotassium: 1859mgCholesterol: 734mgCalories: 504kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 99gCarbohydrates: 16gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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