The cilantro garlic lime seafood foil packet recipe is one of my all-time favorite dishes when I’m out camping on a vacation. There’s something about the combination of fresh cilantro, pungent garlic, and zesty lime that just screams summertime adventure to me. What really sets this recipe apart is how ridiculously easy it is to make. The second is how impressive it looks to your fellow campers when you pull it out of the foil packet, steaming hot and perfectly cooked.
I mean, let’s be real, when you’re camping, the last thing you want to do is spend hours slaving away over a hot stove. You want to be out hiking, swimming, or just enjoying the great outdoors. That’s why I love this recipe so much – it’s quick, it’s easy, and it’s virtually foolproof. Just toss all the ingredients into a foil packet, throw it on the campfire.
And the best part? This recipe is crazy versatile. Want to make it for a crowd? Just scale up the ingredients and make a bunch of packets. Want to customize it to your taste? Swap out the seafood for chicken or veggies, or add in some diced bell peppers for extra flavor. The possibilities are endless, and that’s what makes this recipe so great.
Now, I know what you’re thinking – “foil packet” sounds kind of… basic. But trust me, the end result is anything but. The way the lime juice and garlic seep into the seafood, the way the cilantro adds a fresh and herbaceous note… it’s just perfect. This cilantro garlic lime seafood foil packet recipe is the real deal – and I’m excited to share it with you.
Cooking Instructions For the Cilantro Garlic Lime Seafood Foil Packet Recipe
- The first step of making the cilantro garlic lime seafood foil packet recipe is to start your fire or charcoals. You will using them for the cilantro garlic lime seafood foil packet recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Cut 4 18×12″ sheets of heavy-duty foil.
- Divide the clams, shrimp, scallops, corn, cherry tomatoes, jalapeno, and chorizo among the sheets of foil, piling onto the center of the foil. Sprinkle each seafood pile with garlic, cilantro, salt, and lime juice. Top each with 1 tablespoon of butter.
- Add a bit of lime zest to the top before sealing.
- To close the packets, pull up the two sides until the edges meet, centered over the seafood. Roll or fold the foil together to seal, allowing a little gap for heat and steam to accumulate and circulate. Then fold up the remaining sides. Your packages should be completely sealed.
- Cook covered, for 20 minutes, or until the clams open, the shrimp is pink, the scallops are white, and the chorizo is cooked through. Cook in the oven for the same amount of time. Rotate once around to the halfway point.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve with extra cilantro, lime wedges, and bread for dipping..
Ingredients
clams
shrimp
scallops
corn
cherry tomatoes
jalapeno
chorizo sausage
garlic
Kosher salt
black pepper
butter
cup cilantro
lime
Crusty bread
Why I Love This Cilantro Garlic Lime Seafood Foil Packet Recipe
Cooking with foil packets is a popular method among campers for several reasons. Here are ten factual reasons why:
Ease of Preparation:
1. Minimal Prep Time: Preparing foil packet meals is usually quick and straightforward, often involving simply chopping ingredients and seasoning them before wrapping in foil.
Simple Ingredients: Many foil packet recipes require basic, readily available ingredients.
2. Convenience:
No Need for Pots and Pans: Foil packets eliminate the need for multiple cooking utensils and dishes.
Portability: Foil packets are easy to transport, making them ideal for camping trips.
3. Versatility:
Variety of Recipes: Almost any meal can be adapted for foil packet cooking, from breakfast to dessert.
Suitable for Various Cooking Methods: Foil packets can be cooked over an open flame, on a grill, or in coals.
4. Flavor Enhancement:
Sealed Cooking: The sealed packets trap steam, helping to retain moisture and enhance the flavors of the ingredients.
Even Cooking: Foil packets promote even cooking by distributing heat uniformly.
5. Easy Cleanup:
Disposable: After cooking, the foil can be disposed of, reducing the need for washing dishes.
Less Mess: The foil contains the food and any cooking juices, minimizing spills and mess.
6. Healthier Cooking:
Less Oil Needed: The steaming effect of foil packets often requires less oil or fat for cooking.
Nutrient Retention: Cooking in foil packets can help retain nutrients in the food since it cooks in its own juices.
7. Portion Control:
Individual Servings: Foil packets can be easily portioned out for individual servings, making it easier to manage meal sizes.
Customizable: Each packet can be customized to accommodate individual dietary preferences or restrictions.
8. Safety:
Reduced Risk of Contamination: Cooking food in sealed packets reduces the risk of cross-contamination, especially important when dealing with raw meat.
Controlled Cooking Environment: The packets help control the cooking environment, reducing the risk of food falling into the fire or grill.
9. Fuel Efficiency:
Shorter Cooking Times: Foil packets often require less cooking time, conserving fuel.
Efficient Heat Use: The packets make efficient use of the heat source, whether it’s a campfire, grill, or portable stove.
10. Fun and Interactive:
Group Activity: Making foil packets can be a fun group activity, allowing everyone to assemble their own meals.
Creative Cooking: Campers can get creative with their recipes, trying different ingredient combinations and cooking techniques.
These reasons make foil packet cooking a favored method among campers, providing practicality, efficiency, and enjoyment.
Campfire Foil Packet Cooking Tips
Use heavy-duty aluminum foil. This will help prevent tearing as you handle the packs and flip them over the campfire/grill.
Take advantage of indirect heat. When cooking over a campfire, you’ll want to use embers/coals, rather than placing the packets right over a roaring fire.
Flip the packets. Turn the packets over every once in a while to make sure they cook evenly.
Protect your hands: We like to use heat-resistant gloves or extra-long BBQ tongs when handling hot foil packets.
Use a meat thermometer. When it comes to foil pack recipes, we highly recommend using an instant-read thermometer to ensure that the meat is cooked through. Take a packet off the fire, carefully open it (it will be full of steam!), and check the temp of a few pieces. If the meat needs more time, re-seal the packet and put it back on the fire to cook for a while longer.
What Are Foil Packets and How Do I Use Them
Campfire foil packets are dishes prepared on a campfire or grill packaged in foil and served all at once. You might have tried them previously or seen others camping with food wrapped in tinfoil and thrown on a grill to cook together.
Like a one-pot dinner, all of the ingredients cook altogether within the foil, resulting in a steaming, tender, and wonderful all-in-one dish. Foil packages can be prepared over a campfire, on a grill, or in the oven.
This dish is extremely adjustable, so if someone doesn’t like onions, for instance, you may substitute it with green beans, making it ideal for a group. These are a few typical items found in foil packs.
It’s simple to switch out ingredients! Choose asparagus, zucchini, broccoli, snap peas, or sweet peppers. To replace fresh potatoes, use frozen cubed hashbrowns or thinly chopped sweet potatoes. Instead of Italian spice, use lemon pepper, Cajun seasoning, or your favorite barbecue sauce. In addition, instead of chicken breasts, use chicken thighs, chicken sausage, or ground chicken in chicken foil packets.
What Exactly is a Foil Pack Meal?
A foil pack dinner, also known as a hobo package or foil packet dinner? is a complete meal composed of vegetables, meats, carbohydrates, and spices wrapped in many layers of aluminum foil. It’s cooked over campfire embers, on the grill, or in the oven. The tight closure retains moisture while steam cooks the food within the package.
Additionally, there are several vegetable and protein combos that may be used to create quick foil pack camping dinners. For example, in this package, I combine asparagus, chicken, and potatoes with garlic flavor.
It’s simple to switch out ingredients! Choose asparagus, zucchini, broccoli, snap peas, or sweet peppers. To replace fresh potatoes, use frozen cubed hashbrowns or thinly chopped sweet potatoes. Instead of Italian spice, use lemon pepper, Cajun seasoning, or your favorite barbecue sauce. In addition, instead of chicken breasts, use chicken thighs, chicken sausage, or ground chicken in chicken foil packets.
How To Make Foil Packets
- Tear out a 16-inch piece of tinfoil.
- Place the meal onto the foil sheet.
- Fold up both long edges of the foil until the ends touch above the meal.
- Double fold both ends, allowing heat circulation inside.
- To close the packet, double fold the two short ends.
Make Ahead Tips For the Cilantro Garlic Lime Seafood Foil Packet Recipe
Start The Coals / Prepare Your Fire
The first step is to start your fire or charcoals. You will using them a lot so you will want to make sure you have plenty on hand.
If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Cilantro Garlic Lime Seafood Foil Packet Recipe
Q: What type of seafood can I use in the cilantro garlic lime seafood foil packet recipe?
A: You can use a variety of seafood in this cilantro garlic lime seafood foil packet recipe, including shrimp, scallops, salmon, tilapia, mahi-mahi, and cod. You can also mix and match different types of seafood to create a seafood medley. Just be sure to adjust the cooking time based on the type and thickness of the seafood you choose.
Q: Can I use fresh cilantro instead of dried cilantro in the cilantro garlic lime seafood foil packet recipe?
A: Yes, you can definitely use fresh cilantro instead of dried cilantro in the cilantro garlic lime seafood foil packet recipe. In fact, fresh cilantro will give your dish a brighter, more vibrant flavor. Simply chop the fresh cilantro leaves and stems finely and use them in place of the dried cilantro. Keep in mind that fresh cilantro can be quite potent, so start with a small amount and adjust to taste.
Q: How do I prevent the cilantro garlic lime seafood foil packet recipe from leaking or bursting open during cooking?
A: To prevent the cilantro garlic lime seafood foil packet recipe from leaking or bursting open, make sure to seal them tightly by folding the foil over the ingredients multiple times. You can also use a small piece of aluminum foil to create a “cap” over the packet, which will help keep everything inside. Additionally, be gentle when handling the packets and avoid piercing them with a fork or knife, as this can create holes and cause leakage.
Q: Can I make the cilantro garlic lime seafood foil packet recipe ahead of time and refrigerate or freeze them?
A: Yes, you can make the cilantro garlic lime seafood foil packet recipe ahead of time and refrigerate or freeze them for later use. If refrigerating, assemble the packets up to a day in advance and store them in the refrigerator at 40°F (4°C) or below. If freezing, assemble the packets and place them in a single layer in a freezer-safe bag or container. Frozen packets can be stored for up to 3 months. When you’re ready to cook, simply thaw the packets overnight in the refrigerator or cook them straight from the freezer, adding a few extra minutes to the cooking time.
Q: How do I serve the cilantro garlic lime seafood foil packet recipe?
A: Serving the cilantro garlic lime seafood foil packet recipe is easy and convenient! Simply place the packets on a plate or tray and let each person open their own packet. You can serve the seafood with additional lime wedges, warm tortillas, or a side of rice, beans, or roasted vegetables. You can also garnish with additional cilantro, scallions, or diced tomatoes for added flavor and color.
Other Foil Packet Recipes to Try
Grilled Honey Chipotle Salmon Foil Packets Recipe
Tex Mex Chicken Fajita Foil Packets Recipe
Honey Lime Tilapia and Corn Foil Pack Recipe
Honey Mustard Chicken Tomato Zucchini Foil Packs Recipe
Campfire Surf and Turf Foil Packs Recipe
Cilantro Garlic Lime Seafood Foil Packet Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 20 clams littleneck
- 30 shrimp uncooked large peeled and deveined
- 8 scallops large
- 2 cup corn fresh sweet husks removed, cleaned, cut into fourths
- 20 cherry tomatoes
- 1 jalapeno sliced and seeds removed (optional)
- ½ lb sausage chorizo casings removed and crumbled
- 8 cloves garlic minced
- 1/4 tsp Kosher salt to taste
- 1/4 tsp black pepper fresh ground
- 4 tbsp butter unsalted
- ½ cup cilantro chopped, plus more to serve
- 1 lime juiced and zested, plus wedges to serve
- Crusty bread to serve
Instructions
- The first step of making the cilantro garlic lime seafood foil packet recipe is to start your fire or charcoals. You will using them for the cilantro garlic lime seafood foil packet recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Cut 4 18x12" sheets of heavy-duty foil.
- Divide the clams, shrimp, scallops, corn, cherry tomatoes, jalapeno, and chorizo among the sheets of foil, piling onto the center of the foil. Sprinkle each seafood pile with garlic, cilantro, salt, and lime juice. Top each with 1 tablespoon of butter.
- Add a bit of lime zest to the top before sealing.
- To close the packets, pull up the two sides until the edges meet, centered over the seafood. Roll or fold the foil together to seal, allowing a little gap for heat and steam to accumulate and circulate. Then fold up the remaining sides. Your packages should be completely sealed.
- Cook covered, for 20 minutes, or until the clams open, the shrimp is pink, the scallops are white, and the chorizo is cooked through. Cook in the oven for the same amount of time. Rotate once around to the halfway point.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve with extra cilantro, lime wedges, and bread for dipping..
Nutrition
1 comment
Great recipe, I love this so much.
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