Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined (16-20 count), thawed if frozen
  • 1 lb (450g) broccoli florets, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) optional, can substitute with chicken broth
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons (30g) unsalted butter, cut into small pats
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Ensure the oven rack is in the center.
  2. In a large bowl, combine the shrimp, broccoli, garlic, olive oil, white wine (or broth), lemon juice, oregano, red pepper flakes (if using), salt, and pepper. Toss well to coat evenly.
  3. Place a large sheet of aluminum foil on a flat surface. Divide the shrimp and broccoli mixture evenly onto the center of each foil sheet. Top each portion with pats of butter.
  4. Bring the long edges of the foil together and fold over several times to create a tight seal. Fold in the short ends to create a sealed packet.
  5. Place the foil packs on a baking sheet. Bake in the preheated oven for 18-22 minutes, or until the shrimp is pink and cooked through and the broccoli is tender-crisp.
  6. Carefully open the foil packs (be mindful of the steam!). Garnish with fresh parsley and serve immediately.