Healthy 4th July BBQ recipes!

Say no to traditional, unhealthy burgers. Celebrate 4th July in true health-style with these delicious BBQ recipes by Delish!

Cilantro-lime shrimp foil packs

Ingredients:

1 lb. medium shrimp, peeled and deveined

3 ears corn, quartered

1 zucchini, cut into half moons

2 cloves garlic, mince

2 tsp. ground cumin

1 tsp. crushed red pepper flakes

2 tbsp. freshly chopped cilantro

Extra-virgin olive oil, for drizzling

Salt

Freshly ground black pepper

2 limes, sliced into rounds

2 tbsp. butter

Method:

  1. In a large bowl, combine shrimp, corn, zucchini, garlic, cumin, red pepper flakes, and cilantro. Drizzle with olive oil, season with salt and pepper, and toss until combined.
  2. Lay out four pieces of foil. Divide shrimp mixture between foil and top each with a pat of butter and lime slices. Seal packs.
  3. Heat grill to high. Add shrimp packs and grill until shrimp is pink, about 10 minutes.

See this recipe on Delish here!

BBQ grilled salmon

Ingredients:

FOR THE ASIAN SPICY BBQ GLAZE

2 tbsp. rice vinegar

1 tbsp. fish sauce

2 tbsp. mirin

4 tbsp. hoisin sauce

1/2 tsp. garlic chili paste

1 tbsp. grated ginger

Zest and juice of 1/2 a lime

1/2 tsp. garlic powder

FOR THE SALMON

2 skin-on salmon fillets (about 1/3 lb. each)

1/3 c. Asian Spicy BBQ Glaze

1 green onion, sliced

1 tbsp. sesame seeds

Method:

  1. Make the BBQ glaze: In a bowl, whisk together all ingredients. Let stand at least 15 minutes to let flavors combine.
  2. Preheat grill on high, 5 minutes. Once hot, carefully use tongs to rub an oiled paper towel over grates to clean and ensure no food residue or dirt.
  3. Place salmon fillets directly on grill, skin side up. Cover and cook, 2 minutes. Using a heavy duty spatula, carefully flip salmon and place skin side down on grill.
  4. Reduce heat to low and continue cooking, covered, 1 to 2 minutes more. Lift lid and brush BBQ glaze over salmon, applying generously until salmon is well-coated and saturated.
  5. To serve, remove from grill and top with green onions and sesame seeds.

See this recipe on Delish here!

Cauliflower burger buns

Ingredients:

FOR THE CAULIFLOWER BUNS

1 large head cauliflower, cut into florets

2 large eggs

1/2 c. freshly grated Parmesan

1 tbsp. cornstarch

Salt

Freshly ground black pepper

1 tbsp. sesame seeds

FOR THE BURGERS

1 lb. ground beef

Salt

Freshly ground black pepper

vegetable oil

4 slices cheddar

4 tomato slices

Lettuce, for serving

Method:

  1. Preheat oven to 425º and line two baking sheets with parchment paper. On a box grater or in a food processor, grate cauliflower and transfer to a large bowl. Microwave on high, 8 minutes.
  2. Drain thoroughly with paper towels or a cheesecloth until mixture is dry. Add eggs, Parmesan and cornstarch and season with salt and pepper. Mix until combined.
  3. Form cauliflower into eight 4” circles on prepared baking sheets. Sprinkle with sesame seeds and bake until golden, 22 to 25 minutes.
  4. Meanwhile, make burgers: Shape ground beef into four large patties. Season both sides of each patty with salt and pepper.
  5. In a large skillet, heat a very thin layer of vegetable oil. When the oil is hot, add the patties. Cook until cooked to your liking, about 4 minutes per side for medium.
  6. During the last minute of cooking, top each patty with a slice of cheese and cover the skillet with a tight-fitting lid to melt cheese.
  7. Serve burgers on cauliflower buns with tomato and lettuce.

See this recipe on Delish here!

Grilled chicken breast

Ingredients:

2 tbsp. extra-virgin olive oil

3 boneless skinless chicken breasts

1 lemon, halved

Salt

Freshly ground black pepper

1/4 c. fresh parsley

Method:

  1. Preheat grill on high, 5 minutes. Once hot, carefully use tongs to rub an oiled paper towel over grates to clean and ensure no food residue or dirt.
  2. Drizzle olive oil on chicken breast and cut sides of lemon, then season chicken generously with salt and pepper. Using long tongs, place chicken breasts on grill and cook, covered on high, 3 minutes. Flip breasts and continue cooking on high, 3 more minutes.
  3. Reduce grill heat to low and flip chicken again. Place lemons, cut side down, on grill. Cover and continue cooking, 3 minutes more. Flip chicken again and cook 3 more minutes on low, or until a meat thermometer reads 160° when inserted into the thickest part of the meat.
  4. To serve, remove chicken and lemons to plate. Squeeze grilled lemon on chicken and top with parsley.

See this recipe on Delish here!

Philly cheesesteak foil packs

Ingredients:

1 lb. flank steak, thinly sliced

2 bell peppers, thinly sliced

1/2 onion, thinly sliced

2 cloves garlic, minced

2 tbsp. Italian seasoning

2 tbsp. extra-virgin olive oil

Salt

Freshly ground black pepper

4 slices provolone

Chopped fresh parsley, for garnish

Method:

  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  4. Garnish with parsley and serve.

See this recipe on Delish here!

Hey Hey! I’m Katie ~ the Content Editor here at Zaggora. I work with our incredible team to research health and fitness trends and working with our amazing experts and contributors. I have a passion for creative writing, going to the gym and doing home-based workouts. I also love hunting down the latest coffee houses!

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