Lemon zest and garlic hit the air first, then the sizzle follows—shrimp turning blush-pink while broccoli edges pick up a light char. Foil Packet Lemon-Garlic Shrimp & Broccoli leans into those bright, punchy flavors that taste extra sharp outdoors, especially after a morning of trail miles and campfire smoke.
It’s an ember-friendly lunch that doesn’t demand much from your camp kitchen. Shrimp and broccoli cook side-by-side in a sealed foil packet, so the trapped steam keeps everything juicy while the heat from the coals adds a lightly roasted finish. As it cooks, the lemon-garlic mixture mingles with the shrimp juices into a quick sauce right in the foil—great for drizzling over the florets or soaking up with a chunk of camp bread.
For smoother cooking at the site, build the packet with a little headspace so heat can circulate, and set it over steady coals instead of tall flames to avoid scorching. When you’re done, cleanup is simply folding the foil closed and packing it out, leaving your pot set and camp sink free for whatever comes next.
Foil Packet Lemon-Garlic Shrimp & Broccoli
Equipment
- Heavy-duty foil
- Tongs
Ingredients
- 8 ounces large shrimp peeled, deveined
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 lemon lemon juice zested and juiced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Build a bed of hot embers in the campfire.
- In a bowl, toss shrimp and broccoli with oil, lemon zest and juice, garlic, salt, and pepper.
- Divide between two foil sheets and seal tightly.
- Place packets on embers and cook 10–12 minutes, turning once, until shrimp are pink and broccoli is tender.
- Open packets carefully and serve.