These grilled shrimp foil packets are made with plump shrimp, garlic butter and fresh summer vegetables including corn, zucchini, and peppers. There’s a lot of reasons to love about this recipe. Here are some of them:
- Easy: 25 Minutes start-to-finish and also works in the oven
- Healthy: High in fiber, under 300 calories and a great way to incorporate recommended servings of seafood into your meal rotation.
- Veggie Vibes: 2 servings of veggies each!
- Family Friendly: Easy clean-up for busy nights and the garlic butter makes them taste great!
Table of contents
Ingredients for Shrimp Foil Packets
- Shrimp: We use a one pound bag of peeled and deveined shrimp, tails removed if desired. We liked it best with 40-50 count shrimp which are nice bite-sized shrimp but you can use small to jumbo shrimp. Check the Monterey Bay Aquarium Seafood Watch to see where you can find the most sustainably sourced and fresh seafood in your area.
- Vegetables: Ears of corn (kernels cut off), green onions, zucchini, bell pepper, and cherry tomatoes. For substitutions, check out our variations to try for guidance.
- Butter & Garlic: Combine the melted butter with finely chopped garlic cloves to make the garlic butter mixture.
- Dried Italian Seasonings & Coarse Kosher Salt: You can also use spices like Old Bay or Cajun seasoning to give it a different flavor profile.
- Lemon: Fresh lemon juice brightens up any seafood dish, and this one is no exception!
- Parsley: For garnish.
How To Make Shrimp Foil Packs on the Grill
Step 1: Preheat
Preheat the grill to high heat.
Step 2: Combine Butter Garlic, Shrimp & Veggies
While the grill is heating, combine the corn, green onions, zucchini, bell pepper, and cherry tomato with the butter, garlic, Italian seasoning and salt in a large bowl. Add the shrimp and toss again.
Step 3: Make Foil Packets
Tear four sheets of aluminum foil (preferably heavy duty or double layer of regular foil), roughly 24-inches long each. Pile about 2 cups of the veggie and shrimp mixture into the center of each piece of foil. Fold the sides of the foil in and and seal shut.
Step 4: Grill
Grill the foil packets, turning them over with tongs and a spatula, once or twice for 15 minutes. Carefully open a packet and make sure the shrimp is pink, opaque, and cooked through, and check if the veggies are softened. If not, reseal and grill for another few minutes to continue cooking though. To serve, add a drizzle of lemon juice and garnish with chopped fresh parsley.
How to Bake Shrimp Foil Packs in The Oven
Preheat oven to 425 degrees F. Prepare the packets as directed. Bake 20 to 25 minutes or until the cherry tomatoes are softened and starting to burst and the shrimp is cooked.
TIP: If you have a pizza peel they’re really helpful to get them out of the oven (use tongs too.) A flat (rimless) cookie sheet or cutting board works too.
Serving Tips For Grilled Shrimp Foil Packets
- Serve your foil packs with crusty bread or Corn Bread or over al dente pasta.
- Serve your veggies and shrimp alongside Rice Pilaf with Vermicelli or our Homemade Cauliflower Rice Recipe.
- Pair with sauteed greens like our Kale with Cider Vinegar or Sauteed Swiss Chard.
Make-Ahead, Freezing, and Storage
- Make Ahead: To make this dish ahead of time, prepare the recipe through step 3 up to four hours ahead of time. Keep it refrigerated until you add your foil packets to the grill.
- Storage: Transfer leftover packet contents to an airtight container and keep it in the fridge for up to 4 days. Rewarm in the microwave or on the stovetop.
Variations To Try
- Seasoning: This recipe is so customizable that you can use different spices in place of the Italian Seasoning. Try Cajun spices so it tastes like a low country shrimp boil foil packet. You could also use Old Bay Seasoning for a Chesapeake Bay twist.
- Potatoes: Add small red potatoes, cut in half, to your foil packets. You’ll have to par-boil them for 10 minutes before adding them to the foil packets so they are cooked through.
- Sausage: Shrimp and sausage are a classic pairing. Try Linguisa, sliced andouille sausage or kielbasa.
- Veggies: Feel free to add green beans, swap in yellow squash, asparagus or cooking greens. Swap in any other veggie you like but keep in mind harder veggies take longer to cook, so cut them into small pieces so they can get tender in the allotted cooking time.
Additional Shrimp Dinners and Foil Cooked Recipes
- The flavors of a Louisiana shrimp boil come together in our Sheet Pan Shrimp and Sausage dinner.
- Easy Grilled Broccoli in Foil is the foolproof way to make perfectly tender and lightly seared florets.
- The clean up is so easy with this Easy Baked Salmon in Foil! If you hesitate to cook seafood at home, this is the recipe for you.
- Rosemary Garlic Shrimp and Tomato Kebabs are a great low-carb meal to cook on the grill.
- Toss your Foil Grilled Potatoes with Maple Mustard Sauce and watch the grill make some magic. This is arguably the best way to enjoy potatoes!
- Shrimp in Garlic Sauce is a classic for a reason! Pair it with roasted veggies, rice, or even over pasta.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Grilled Shrimp Foil Packets with Veggies
Total Time: 25 mins
Yield: 4 servings
Description
Enjoy these simple-to-prepare (and clean!) grilled shrimp foil packets in just 25 minutes. This veggie-forward meal is bursting with fresh summer vegetables including corn, zucchini, and peppers. Our easy-grilled dinner is also made with delicious garlic butter shrimp, and the entire meal comes in under 300 calories!
Ingredients
- 2 ears corn, kernels cut off
- 2 green onions, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 pint cherry tomatoes
- 4 tablespoons melted unsalted butter
- 3 cloves garlic, finely chopped
- 1 teaspoon dried Italian seasonings
- 1 teaspoon coarse kosher salt
- 1 pound shrimp, (size 40-50 count) peeled and deveined, tails removed if desired
- Juice from one lemon, or to taste
- 1/4 cup chopped parsley
Instructions
- Preheat grill to high heat.
- Meanwhile, combine corn, green onions, zucchini, bell pepper, cherry tomato, butter, garlic, Italian seasoning and salt in a large bowl. Add shrimp and toss again.
- Tear four sheets of aluminum foil (preferably heavy duty or double layer of regular foil) roughly 24-inches long each. Pile about 2 cups veggie and shrimp mixture into the center of each piece of foil, dividing shrimp evenly among the four packets. Fold and seal shut.
- Grill foil packets, turning over with tongs and a spatula, once or twice for 15 minutes. Carefully open a packet and make sure the shrimp is pink, opaque and cooked through and the veggies are softened. If not, reseal and grill another few minutes to continue cooking though.
Notes
To Make Ahead: Prepare through step 3 up to 4 hours ahead. Keep refrigerated.
Oven Method: Preheat oven to 425 degrees F. Prepare the packets as directed. Bake 20 to 25 minutes or until the cherry tomatoes are soften and starting to burst and the shrimp is cooked.
- Prep Time: 10 minutes
- Active Time: 15 mins
- Cook Time: 15 mins
Category: Main Course
Method: Grill
Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 287
- Sugar: 11 g
- Fat: 14 g
- Carbohydrates: 24 g
- Fiber: 5 g
