Honey Garlic Shrimp Packets
Yield: 4 Servings
1/2 cup honey
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons tamari, liquid aminos, or coconut aminos
1 tablespoon olive oil or organic coconut oil
1 pinch red pepper flakes
2 cups cooked brown rice
2 medium zucchini, sliced into strips
8 oz cherry tomatoes, halved
3 ears of corn, kernels removed from cob
1 lb shrimp, peeled and deveined
salt and pepper
handful of fresh basil, sliced thin
Preheat oven to 400F (these can also be made on a grill).
Place two pieces of foil in an X shape. Repeat so you have four total packets.
In a bowl, whisk together the honey, garlic, vinegar, tamari (or aminos), olive oil (or coconut oil) and red pepper flakes. Season to taste with salt and pepper.
Place 1/2 cup of the rice in the center of each packet.
Divide the zucchini, corn and tomatoes evenly between the packets.
Top with the shrimp.
Sprinkle with salt and pepper.
Drizzle the honey glaze evenly over the packets, reserving 1/4 cup for serving.
Bring the edges of the foil up over the vegetables and shrimp and fold over to create a seal.
Prick with a knife a few times to allow steam to escape.
Place the foil packets on a baking sheet and cook for 12-15 minutes or until shrimp are pink and vegetables are tender.
Remove from oven, drizzled with additional glaze and fresh basil.