Baked Shrimp, Corn & Zucchini

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil
  • 1
    teaspoon minced garlic
  • 1
    teaspoon dried thyme
  • 1
    teaspoon salt
  • 2
    medium zucchini, cut in 1-2-inch chunks (about 3 C)
  • 4
    ears corn on the cob, cut into 1-2-inch pieces
  • 1
    lb uncooked shelled & deveined shrimp
  • 8
    slices lemons
  • heavy-duty aluminum foil
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DIRECTIONS

  • Heat oven to 450*. Tear off 4 sheets of foil, each about 14x18". In large bowl, combine oil, garlic, thyme & salt. Add zucchini, corn and shrimp; toss.
  • On each 4 sheets of foil, place 1/4 of the shrimp mixture in center. Top with lemon slices. Bring sides together and fold, leaving room for steam to circulate; seal ends.
  • Place packets in a single layer on large baking sheets. Bake 15 minutes, remove from oven and let stand 5 minutes before opening. Serve immediately.
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