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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.

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

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

Find it online: https://thefamilycooking.com/shrimp-foil-packets-with-summer-veggies/