Shrimp Foil Packets with Summer Veggies

Why You’ll Love This Recipe

I love these Shrimp Foil Packets because I can prepare an entire meal in individual portions without using several pots and pans. The shrimp cook quickly while the summer vegetables become tender and absorb the buttery garlic and lemon flavors.

I also appreciate how customizable the packets are. I can change the vegetables depending on what I have available, increase the spice level, or add different herbs and seasonings.

These packets are especially convenient for summer dinners and cookouts. I can cook them on the grill when I want a smoky outdoor meal or use the oven when grilling isn’t convenient.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp and Vegetables

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 medium zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 red bell pepper, chopped
• 1 1/2 cups corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced

For the Seasoning

• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional

For Serving

• 2 tablespoons chopped fresh parsley
• Lemon wedges
• Extra melted butter, optional

Directions

1. I preheat my grill to medium-high heat, around 400°F (200°C). When I use the oven instead, I preheat it to 425°F (220°C).
2. I prepare four large sheets of heavy-duty aluminum foil, making each one large enough to comfortably hold a portion of shrimp and vegetables with enough room to fold and seal the edges.
3. I place the shrimp, zucchini, yellow squash, bell pepper, corn, cherry tomatoes, and red onion in a large mixing bowl.
4. In a smaller bowl, I combine the melted butter, olive oil, minced garlic, lemon juice, smoked paprika, Italian seasoning, salt, black pepper, and red pepper flakes.
5. I pour the seasoned butter mixture over the shrimp and vegetables and gently toss until everything is evenly coated.
6. I divide the shrimp and vegetable mixture evenly among the four pieces of foil.
7. I bring the edges of each foil sheet together and fold them securely to create sealed packets. I leave a little space inside each packet so steam can circulate while everything cooks.
8. For grilling, I place the packets on the grill and cook them for about 10–15 minutes, turning once if necessary. For oven cooking, I place the packets on a baking sheet and bake them for approximately 15–18 minutes.
9. I carefully open one packet and check the shrimp. I know they are ready when they are opaque and firm rather than translucent. I cook shrimp and other seafood to an internal temperature of 145°F (63°C).
10. I carefully open the remaining packets, keeping my hands away from the escaping steam. I finish each serving with chopped parsley, fresh lemon juice, and a little extra melted butter when I want a richer result.

Servings and Timing

I divide this recipe into four individual foil packets, giving me four generous servings. Since shrimp cook quickly, I can have the entire meal ready in around 30 minutes.

• Servings: 4
• Yield: 4 foil packets
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: About 30 minutes

The exact cooking time can vary depending on the size of my shrimp, how thickly I cut the vegetables, and whether I use the grill or oven.

Variations

For Cajun Shrimp Foil Packets, I replace the smoked paprika and Italian seasoning with Cajun or Creole seasoning. I also add a little cayenne when I want additional heat.

When I want a heartier meal, I add small pieces of cooked sausage to each packet. I make sure any sausage I use is already fully cooked because the shrimp require only a short cooking time.

I can change the vegetables based on what is in season. Asparagus, green beans, mushrooms, broccoli, or thinly sliced carrots can all work, although I cut firmer vegetables into smaller pieces so they cook at approximately the same rate as the shrimp.

For a Mediterranean variation, I use oregano, garlic, lemon, cherry tomatoes, zucchini, and a few olives. I sometimes add crumbled feta after cooking for a salty, creamy finish.

When I want extra smoky flavor, I grill the packets and add a little smoked paprika to the butter mixture.

For a low-carb meal, I serve the shrimp and vegetables directly from the packets. When I want something more substantial, I spoon everything over cooked rice, quinoa, couscous, or pasta.

Storage/Reheating

I get the best texture when I serve Shrimp Foil Packets immediately because freshly cooked shrimp stay juicy and tender.

If I have leftovers, I remove the shrimp and vegetables from the foil and transfer them to an airtight container. I refrigerate them promptly and keep them for up to 3–4 days.

For reheating, I prefer warming the shrimp and vegetables gently in a covered skillet over medium-low heat. I add a small amount of butter or water if necessary to keep everything moist.

I can also use the microwave in short intervals, stirring between each one. I avoid overheating the shrimp because they can quickly become rubbery.

I generally prefer not to freeze the fully cooked vegetable packets because zucchini, squash, and tomatoes can become very soft after thawing. If I do freeze leftovers, I expect the vegetables to have a softer texture once reheated.

FAQs

Can I cook Shrimp Foil Packets in the oven?

Yes. When I don’t want to use the grill, I place the sealed packets on a baking sheet and cook them in a 425°F (220°C) oven for approximately 15–18 minutes, checking that the shrimp are completely cooked before serving.

Can I use frozen shrimp for foil packets?

Yes. I thaw frozen shrimp completely before assembling my packets and pat them dry to remove excess moisture. This prevents additional water from diluting the buttery seasoning inside the packets.

How do I know when the shrimp are done?

I look for shrimp that have changed from translucent to opaque and developed a firm texture. For food safety, I cook seafood to an internal temperature of 145°F (63°C). I avoid cooking the shrimp much longer than necessary because overcooked shrimp can become tough.

What vegetables are best for Shrimp Foil Packets?

I like zucchini, yellow squash, bell peppers, corn, cherry tomatoes, and red onion because they pair naturally with shrimp and cook relatively quickly. When I use harder vegetables, I cut them into smaller pieces or partially cook them first.

What do I serve with Shrimp Foil Packets?

I can serve the packets as a complete light meal because they already contain shrimp and plenty of vegetables. When I want something more filling, I pair them with rice, couscous, quinoa, pasta, garlic bread, or a fresh green salad.

Conclusion

Shrimp Foil Packets with Summer Veggies give me a colorful, flavorful dinner with very little cleanup. Juicy shrimp, zucchini, squash, sweet corn, peppers, and tomatoes cook together in a buttery garlic and lemon mixture, creating plenty of flavor inside every packet.

Shrimp Foil Packets with Summer Veggies

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Shrimp Foil Packets with Summer Veggies combine juicy shrimp, zucchini, squash, corn, peppers, and tomatoes with a buttery garlic and lemon seasoning. Cook them on the grill or in the oven for a colorful meal with minimal cleanup.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings, 4 foil packets
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 medium zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 red bell pepper, chopped
• 1 1/2 cups corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley
• Lemon wedges
• Extra melted butter, optional

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Instructions

1. Preheat the grill to medium-high heat, about 400°F (200°C). For oven cooking, preheat the oven to 425°F (220°C).
2. Prepare four large sheets of heavy-duty aluminum foil, leaving enough foil to securely enclose each portion.
3. Place the shrimp, zucchini, yellow squash, bell pepper, corn, cherry tomatoes, and red onion in a large mixing bowl.
4. In a separate bowl, combine the melted butter, olive oil, garlic, lemon juice, smoked paprika, Italian seasoning, salt, black pepper, and optional red pepper flakes.
5. Pour the seasoned butter mixture over the shrimp and vegetables and gently toss until evenly coated.
6. Divide the shrimp and vegetable mixture evenly among the four sheets of foil.
7. Bring the foil edges together and fold securely to create sealed packets, leaving a little room inside for steam to circulate.
8. For grilling, place the packets on the grill and cook for 10–15 minutes, turning once if necessary. For oven cooking, place the packets on a baking sheet and bake for 15–18 minutes.
9. Carefully open one packet and check that the shrimp are opaque, firm, and cooked to an internal temperature of 145°F (63°C).
10. Carefully open the remaining packets, avoiding the escaping steam. Garnish with chopped parsley, fresh lemon juice, and optional extra melted butter before serving.

Notes

• Thaw frozen shrimp completely and pat them dry before assembling the packets to prevent excess liquid.
• For Cajun-style packets, replace the smoked paprika and Italian seasoning with Cajun or Creole seasoning and add cayenne if desired.
• Fully cooked sausage can be added for a heartier variation.
• Asparagus, green beans, mushrooms, broccoli, or thinly sliced carrots can replace or supplement the vegetables. Cut firmer vegetables into smaller pieces so they cook quickly.
• For a Mediterranean variation, use oregano, garlic, lemon, tomatoes, zucchini, and olives, then add crumbled feta after cooking.
• Serve directly from the packets for a lighter meal or spoon the shrimp and vegetables over rice, quinoa, couscous, or pasta.
• Store leftovers outside the foil in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently in a covered skillet over medium-low heat or microwave in short intervals to avoid overcooking the shrimp.
• Freezing is not recommended for the best vegetable texture because zucchini, squash, and tomatoes can become very soft after thawing.

Nutrition

• Serving Size: 1 foil packet
• Calories: 430 kcal
• Sugar: 8 g
• Sodium: 780 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 39 g
• Cholesterol: 300 mg