The campfire foil packet shrimp and avocado mango salsa recipe is a simple and delicious supper in one! These packets feature flavorful tender, protein-rich shrimp with a sweet and zesty mango avocado salsa. Honestly, this shrimp salsa is going to be on replay all summer long. Let’s simply agree for the next six months, till things calm down again.
These quick foil packet shrimp and avocado mango salsa recipes are really tasty! They’re absolutely tasty, and that straightforward, fresh salsa really takes them to the next level! The avocado-mango salsa and shrimp make such a great taste combo!
The spinach completes the dish by adding a vegetable to the mix, resulting in a meal in one easy foil packet supper. You can prepare practically anything ahead of time. I meant, you can build everything but the avocado. Combine all of the ingredients, mix well, and serve with the avocado.
Then it becomes simple. Again, just tossing stuff together. If you are currently in a really hectic season of life, this may be an ideal meal to cook. It has a high-end, almost exquisite vibe. But if you have shrimp on hand, everything comes together so quickly. I can see this becoming a standard because it’s simple to do.
It’s a fantastic dinner to serve outside with a few guests. Ideal for happy hour. Fill tiny cups with the shrimp salsa and serve with chips! You might also put the shrimp salsa in little martini glasses, like some places do with ceviche!
Why I Love This Campfire Foil Packet Shrimp and Avocado Mango Salsa Recipe
Fast! I love how fast these shrimp packets cook. I mean, 10 – 15 minutes for a complete meal? Can you top that?
Easy prep! It works brilliantly to preheat the grill while you prepare everything; by the time you’ve assembled them, the grill should be hot and supper will be ready in 30 minutes or less.
Top flavors! In no time you’ll be enjoying every mouthful! Winner winner shrimp, for dinner!
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 hash browns 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 hash browns 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.
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 Foil Packet Shrimp and Avocado Mango Salsa
Q: What type of shrimp is best suited for this foil packet shrimp and avocado mango salsa recipe?
A: For the foil packet shrimp and avocado mango salsa recipe, you’ll want to use succulent and tender large shrimp, preferably wild-caught and fresh. You can also use frozen shrimp, but make sure to thaw them properly before using. Avoid using small or baby shrimp, as they might not hold up well to the cooking process.
Q: Can I use other types of fruit instead of mango in the foil packet shrimp and avocado mango salsa?
A: While mango adds a luscious sweetness and creamy texture to the salsa, you can experiment with other fruits like pineapple, papaya, or even peaches. Just be sure to adjust the amount of lime juice and seasoning accordingly, as different fruits will have varying levels of sweetness and acidity.
Q: How do I ensure the shrimp cook evenly in the foil packets?
A: The secret to perfectly cooked shrimp for the foil packet shrimp and avocado mango salsa recipe! To ensure even cooking, make sure to place the shrimp in a single layer on the foil, leaving a bit of space between each piece. This will allow the heat to circulate evenly and cook the shrimp to perfection. Also, be gentle when folding the foil packets to avoid piercing the shrimp.
Q: Can I make the foil packet shrimp and avocado mango salsa ahead of time?
A: Yes, making the foil packet shrimp and avocado mango salsa ahead of time will allow the flavors to meld together beautifully. Simply prepare the salsa up to a day in advance, cover it tightly, and refrigerate. Give it a good stir before serving, and voilà! Your salsa will be ready to accompany your delicious foil packet shrimp.
Q: What’s the best way to serve this foil packet shrimp and avocado mango salsa recipe?
A: To add a touch of elegance to your foil packet shrimp and avocado mango salsa recipe, serve the foil packet shrimp with a side of warm tortillas, steamed vegetables, or a simple green salad. You can also garnish with fresh cilantro, lime wedges, and a dollop of sour cream, if desired. And don’t forget to let your guests unwrap their own packets – it’s all part of the fun!
Other Foil Packet Recipes to Try
Easy Campfire Apple Pie Foil Packets Recipe
Campfire Foil Packet Garlic Lemon Chicken Breasts and Asparagus
Easy Campfire Foil Packet Cheesy Garlic Fries Recipe
Campfire Foil Packet Shrimp and Avocado Mango Salsa 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
- 6 oz spinach about 8 cups, roughly chopped
- 1 cup chicken broth low-sodium
- 1 1/4 lbs shrimp large peeled and deveined
- 2 1/2 tbsp lime juice fresh divided
- 2 1/2 tbsp olive oil divided
- 1/2 cup cilantro chopped divided
- 2 cloves garlic minced
- 1 tsp cumin ground
- 1 mango peeled and diced
- 1 avocado peeled and diced
- 1 tomato vine ripe or two small Roma tomatoes, diced
- 1/3 cup onion chopped red onion rinsed under water and drained
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- Olive or vegetable oil cooking spray
Instructions
- Build a campfire with grill grate for the foil packets. All the fire to burn down to glowing embers. I suggest a grill pan like aluminum to hold them so they dont stick and tear.
- Cut 8 sheets of 14 by 12-inch heavy duty aluminum foil. Layer two sheets of foil per packet, with each sheet of foil going opposite directions for each. The easiest approach is the Kingsford pre-prepared bags.
- Spray center of top 4 pieces of foil with vegetable oil spray. Layer spinach over each packet.
- In a bowl toss together couscous and broth and season lightly with salt, divide couscous among each packet placing it over spinach.
- Toss shrimp with 1 1/2 tbsp lime juice, 1 1/2 tbsp olive oil, 1/4 cup cilantro, garlic, cumin and season with salt and pepper to taste.
- Wrap foil and crimp edges to seal then grill sealed side up until shrimp has cooked through, about 12 - 14 minutes.
Salsa
- Meanwhile prepare salsa - in a medium mixing bowl toss together mango, avocado, tomato, red onion, remaining 1/4 cup cilantro, 1 Tbsp lime juice, 1 Tbsp olive oil and season with salt and pepper to taste. Remove packets from grill, carefully open and toss contents if desired. Serve warm with Avocado-Mango Salsa.
Nutrition
1 comment
I just loved the freshness of the salsa, what about you.
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