Shrimp and Broccoli Packets

Shrimp and Broccoli Packets

Reynolds Wrap(R) 0

"Shrimp, broccoli, and rice cook together with garlic and seasonings in foil packets for a flavorful, fuss-free dinner."

Ingredients {{adjustedServings}} servings 406 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Preheat oven to 450 degrees F or grill to medium-high.
  2. Center one-half of shrimp on each sheet of Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food. Arrange rice around shrimp; sprinkle shrimp and rice with seafood seasoning and half of garlic. Place broccoli over shrimp; sprinkle with remaining garlic and top with butter. Place ice cubes on top.
  3. Bring up foil sides. Double fold top and one end. Through open end, pour in water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  4. Bake 15 to 18 minutes on a cookie sheet in oven OR GRILL 9 to 13minutes in covered grill. Stir rice before serving.
Tips & Tricks
Best Cream of Broccoli Soup

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Easy Broccoli Quiche

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  • SERVING SUGGESTION: Squeeze fresh lemon juice over shrimp before serving.
  • THE REYNOLDS KITCHENS TIP: To pour liquids into packets, hold packets at a slight angle. After folding ends to seal, turn folded ends up to prevent leaking.
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Reviews 15

  1. 17 Ratings


After baking for 18 minutes, it was not ready at all (the ice cubes were not even melted). It took 30 minutes to bake. Also, I replaced the instant rice with pre-cooked brown rice, which I steamed earlier in the day and left in the fridge to cool before baking in this recipe. It was a healthy good meal, but maybe would have tasted better as a stir fry.


LOVED! I did make a few minor changes, used a popular cajun seasoning because I didn't have seafood seasoning. I use the Puerto Rican rice recipe on here and added it to the foil packets when the liquid was almost gone. 1/4 cup of water and on the grill for 20 minutes. I'm going to try different flavors like lemon pepper with lemon slices.


I am rating this with the changes I made. I used quinoa that was about 85% pre-cooked (my kids don't like rice) and only added 2 ice cubes per pocket and no water. I cooked this on the grill for about 13 minutes. I think this was just a little too long for the shrimp, but was perfect for the broccoli. Next time I'd cut my broccoli smaller and cook for about 10 or 11 minutes and maybe cut the ice to just one cube. Overall it was easy, quick, and I'd make it again with the above changes.