Provencal Shrimp

Provencal Shrimp
Servings: 4 Prep 15 mins Grill 12 mins to 15 mins


  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups cherry tomatoes, halved
  • 1/3 cup pitted kalamata olives, chopped coarsely
  • 4 cloves garlic, minced
  • 2 teaspoons grated lemon zest
  • 1 pound medium-size peeled and deveined shrimp (tails on)
  • 1/4 cup chopped Italian parsley
  • Fully cooked brown rice, for serving

Make It

1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high.

2. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.

3. In a large bowl, stir together 2 teaspoons of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss with tomatoes and olives. Evenly place mixture on one half of each foil piece.

4. In the same bowl, combine garlic, lemon zest, remaining 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper, and mix well. Add shrimp; toss to coat completely. Divide shrimp evenly among packets, arranging over tomato mixture.

Create a packet:

5. Fold second half of foil over shrimp and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place packets on grill rack; grill 12 to 15 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle each serving with chopped parsley, and serve with brown rice on the side. (See photo, page 172.)

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 184, Fat, total (g): 9, chol. (mg): 161, carb. (g): 8, fiber (g): 2, pro. (g): 19, sodium (mg): 672, Percent Daily Values are based on a 2,000 calorie diet.