Ingredients
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2 medium zucchini
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1/2 yellow onion, sliced
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2 tbsp unsalted butter, melted
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4 cloves garlic, minced
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1/4 cup no-salt-added chicken broth
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1 (16 oz) bag peeled and deveined large raw shrimp, thawed
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1 lemon
Steps
1
Using a spiralizer fitted with the large shredding blade, cut zucchini into spiral noodles. Heat grill to medium-high. In a medium bowl, combine onion and spiralized zucchini. Season with salt and pepper. In a small bowl, combine melted butter, garlic, and broth. Season with salt and pepper.
2
Transfer onion and zucchini to a clean dish towel or cheesecloth. Gather up the edges, then twist and squeeze to release excess moisture.
3
Tear off four large sheets of aluminum foil. Fold the sides of the foil sheets up slightly to form shallow bowls. Divide vegetables evenly among foil packets.
4
Place 5 to 6 shrimp on top of vegetables in each foil packet. Pour an equal amount of butter mixture onto each. Cut lemon into 4 equal pieces. Squeeze juice of 1 lemon wedge into each packet, then place wedge on top, for additional flavor. Season with salt and pepper.
5
Fold foil sides up to cover shrimp completely and seal packets. Place packets on grill and cook until shrimp are cooked through, 12 to 15 minutes.
Tips
If you don’t have a spiralizer, use 10-oz. store-bought zucchini noodles.
To cook in the oven: Center a rack in oven and preheat to 425°F. Place foil packets on baking sheet and bake until shrimp are cooked through, 12 to 15 minutes.
