Roasted Cauliflower Coconut Soup

Summer Shrimp Bake

Finally! The first day of summer has arrived in Toronto and summer time calls for delicious mouth-watering dishes to indulge in. 

From grilled to baked or fresh meals, my goal is to create healthy dishes that are easy to prep and cook. Therefore, leaving me with more time to enjoy a beautiful summer day without spending hours in the kitchen. With that said, I would like to share with you my quick, easy, and delicious Summer Shrimp Bake Recipe. #SimpleHealthyDelicious

Summer Shrimp Bake by @ChefKasiaEats

INGREDIENTS (4 Servings)

• 40 black tiger or white shrimps (10 per serving)
• 16 mini red potatoes
• 4 fresh corn on the cob
• 2 medium size green bell peppers
• 4 small shallots
• 1 cup cubed fresh pineapple 
• 12 garlic cloves (3 per serving)
• 4tbsp butter
• 2tbsp olive oil
• Bunch of fresh parsley, finely chopped
• Red pepper flakes (desired amount)
• 1tbsp paprika
• 1tsp vegetable seasoning or salt
• 1tsp black pepper
• 1tsp dried oregano
• 1tsp garlic powder 
• Juice of 1 lemon
• 1tbsp honey (optional)

DIRECTIONS

1. Prep your ingredients:

Preheat your oven to 425 degrees Fahrenheit.

You will need a large mixing bowl, place all your ready ingredients into the bowl as you prep them.

Peel and devein your shrimp, leave the tails on for extra flavour. Cut potatoes into halves. Cut each corn on the cob into about 5 pieces. Cut each green bell pepper into medium bite size pieces. Cut each shallot into 4 quarters. Cut pineapple into medium bite size cubes. Chop the parsley (set aside in a separate bowl).

2. In a mixing bowl:

Combine and season all the ingredients. Add olive oil, honey, vegetable seasoning or salt,

paprika, black pepper, oregano, red pepper flakes, garlic powder, lemon juice, and parsley. 

Leave some parsley for garnish. Mix all the ingredients, make sure all pieces are well coated with the oil and seasoning.

3. Prepare your aluminum foil baking pouches:

Use 4 large ramen noodle type of bowls. Place aluminum foil into each bowl to create a pouch. Make sure to use enough foil to be able to fully seal the pouches.

4. Final Preparation:

Fill the aluminum covered bowls with all the ingredients. Make sure to split the ingredients just about evenly, especially the shrimp. You want to have an even amount of protein per serving. Add 1 table spoon of butter into each pouch. Seal the foil tightly. Place each pouch onto a baking sheet. Bake for 35 minutes on the middle oven rack. When ready, open one pouch to check the potatoes. If the potatoes are too hard, bake for another few minutes until they are tender. (OPTIONAL TIP: Pre-boil the potatoes before baking in the oven).

After 5 minutes of cooling, place each pouch into a serving bowl or plate, serve as is in the foil pouches. Open the pouches and garnish with the left over parsley.

ENJOY!