‘IT’S A LIGHT, FLAVORFUL
DINNER WITH VERY
LITTLE CLEANUP,’ SAYS
THE KITCHEN COHOST
KATIE LEE
Sesame
Shrimp &
Veggie Foil
Packets
1 ⁄ 4 cup soy sauce
2 large garlic cloves, grated
1 Tbsp. grated fresh ginger
(from 1 [2-in.] piece)
2 Tbsp. sesame oil
2 tsp. honey
1 Tbsp. rice vinegar
Pinch of crushed red pepper
1 lb. jumbo raw shrimp, peeled
and deveined
Cooking spray
2 cups cooked white rice
4 cups loosely packed baby spinach
1 cup sliced or chopped zucchini
(from 1 medium zucchini)
4 oz. sugar snap peas, cut into
1 ⁄ 4 -inch slices
- Whisk together soy sauce, garlic,
ginger, sesame oil, honey, rice vinegar
and crushed red pepper in a large bowl.
Add shrimp; toss to coat. Refrigerate for
20 to 30 minutes. Remove shrimp from
marinade, and reserve marinade.
- Preheat grill to medium high (400° to
450°). Spray 4 large sheets of aluminum
foil with cooking spray. Spoon^1 ⁄ 2 cup rice
into center of each sheet. Top each with
1 cup spinach,^1 ⁄ 4 cup zucchini, and^1 ⁄ 4
cup snap peas. Top evenly with shrimp.
Spoon 2 tablespoons marinade onto each
packet; discard remaining marinade.
Bring up sides of foil; double fold top
edges and sides to seal (not too tight),
making a packet.
- Place packets, seam side up, on hot
grill. Grill, uncovered, until shrimp are no
longer translucent and spinach is wilted,
12 to 15 minutes. Serve hot.
Serves: 4
Active time: 15 minutes
Total time: 50 minutes
food
Quick Tip!
Make it ahead:
Assemble and seal
the shrimp packets,
and refrigerate
them overnight,
suggests Lee. “Then
just pop them on
the grill when it’s
time to eat”
Photograph by VICTOR PROTASIO FOR MORE CELEBRITY RECIPES, VISIT PEOPLE.COM/FOOD By Ana Calderone and Sonal Dutt 81
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