These Grilled Shrimp and Veggie Foil Packs have got the kind of flavor that makes people think you worked some kitchen magic, but really, it’s just a few foil folds and 8 minutes on the grill or campfire. Think buttery, garlicky shrimp, fresh summer veggies, and the easiest cleanup ever. Shrimp can feel like a splurge, but if you buy frozen and thaw it yourself, it’s much more budget-friendly. This easy recipe is a little backyard luxury without the big grocery bill, perfect for soaking up those warm evenings while your grill is still getting its summer workout!
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Effortless Grilled Shrimp and Veggie Foil Packs
Shrimp scampi has always been one of my favorites, and these shrimp foil packs give me all the same garlic butter flavor without the stovetop babysitting. I toss shrimp with zucchini, yellow squash, bell pepper, red onion, garlic, a few easy seasonings, and a splash of white wine (or broth for a thriftier swap). Then everything steams in the foil packs on the grill. The grilled shrimp stays juicy, the veggies soak up every bit of flavor, and I get to relax until the timer dings. They’re delicious on their own or with a side of rice any night of the week!
Grilled Shrimp and Veggie Foil Pack
Servings 5 servingsIngredients
- 1 lb. large shrimp (thawed, (31-40 per lb) $6.71*)
- 2 cups zucchini (half moon slices, (220g) $0.75)
- 2 cups yellow squash (half moon slices, (170g) $0.75)
- 2 cups red bell pepper (sliced, $1.48)
- 1 cup red onion (thinly sliced, (136g) $0.94)
- 1 tsp garlic cloves (minced, $0.16)
- ½ tsp Italian seasoning ($0.03)
- ½ tsp smoked paprika ($0.08)
- 1 tsp salt ($0.04)
- ½ tsp black pepper (freshly cracked, $0.08)
- ¼ cup white wine ($0.60**)
- 2 Tbsp salted butter (divided into 5 pats, $0.25)
- lemon slices (for serving, $0.32)
Instructions
- Gather and prep all ingredients. Preheat the grill to 400°F.
- In a large bowl, add shrimp, zucchini, yellow squash, red bell pepper, red onion, garlic, Italian seasoning, smoked paprika, salt, black pepper, and wine, and stir well.
- Cut five 12×18-inch sheets of heavy-duty foil***. Divide the shrimp and vegetable mixture evenly between the 5 foil packs, placing in the middle of the foil with a pat of butter on top. Bringing the short sides of the foil together, fold the seams together twice, and then tuck the ends in and up to seal tightly.
- Place the packets on the grill and cook for 8 minutes.
- Remove packets from the grill and allow them to cool for 3-5 minutes. Then, serve with fresh lemon slices and enjoy!
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Equipment
- Large Bowl
- 5 12'' Pieces of Heavy-Duty Foil
- Grill
Notes
Nutrition
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Gather all of your ingredients and preheat the grill to 400°F.
Make the packet filling: Add 1 lb. large shrimp (thawed if using frozen), 2 cups zucchini (half moon slices), 2 cups yellow squash (half moon slices), 2 cups sliced red bell pepper, 1 cup thinly sliced red onion, 1 tsp minced garlic, ½ tsp Italian seasoning, ½ tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and ¼ cup white wine to to a large bowl. Toss to combine the shrimp and veggies with the seasonings.
Make the foil packets: Now cut five 12×18-inch sheets of heavy-duty foil (or ten sheets if using regular foil). Evenly divide the shrimp and veggie mixture between the five foil sheets. Place the mixture in the middle of the foil and top with a pat of salted butter (using 2 Tbsp butter total between the five packets).
Bring the short sides of the foil together and fold the seams together twice.
Then, tuck the ends of the foil packs in to seal tightly.
Grill the foil packs: Place the assembled foil packs onto your preheated grill. Cook the shrimp and veggie packets for 8 minutes total. You may need to work in batches depending on the size of your grill.
Serve: After 8 minutes, remove the packs from the grill and allow them to cool for 3-5 minutes. Then, open them up and serve with fresh lemon wedges! Enjoy.
Recipe Tips & Suggestions
- I always let the packets rest for a few minutes after grilling so the juices can redistribute and finish cooking the shrimp and veggies.
- Customize each pack to fit everyone’s taste! Add a pinch of red pepper flakes to your foil pack if you love spice, or use different veggies to suit your family. If you’re swapping the vegetables, I’d go for softer ones like cherry tomatoes or mushrooms, so they cook through at the same time as the shrimp.
- Use thick foil and fold the edges well. I use a heavy-duty foil, but regular works just fine if you double it up. You also want to make sure your shrimp and vegetable foil packs are sealed tightly to lock in the steam (and all the delicious flavor!)
- Want to use the oven? I usually make these shrimp and vegetable foil packs on the grill, but if you don’t have one, preheat your oven to 425°F and bake for about 15-20 minutes, or until the shrimp is cooked through. I’d carefully open one packet to check for doneness. The shrimp should be pink, opaque, and shaped like a loose “C” when it’s done.
- Not in the mood for shrimp? My grilled sausage and peppers foil packs are just as delicious, and use pre-cooked sausage for an extra smoky flavor!
Serving Suggestions
These shrimp foil packs are great for picnics, camping, or quick weeknight dinners. When I make them, I like to keep things simple and serve the foil packs as they are…no need for extra plates unless you want them! A quick squeeze of lemon and a handful of parsley or cilantro (if you’ve got some) over the top adds extra brightness. If I am making extra sides, I’ll go for rice, roasted vegetable couscous, or slice up some crusty bread. And if I want more veggies, I’ll also make grilled okra or grilled cabbage on the side!
Storage & Reheating
Any leftover grilled shrimp and vegetables can be stored right in the foil packs, or you can transfer them to an airtight container and keep them in the fridge for up to 2 days. To reheat, warm the packs gently on the grill, or heat the shrimp and veggies (without the foil) in the microwave until heated through. Go low and slow so the shrimp doesn’t overcook. As for freezing, I wouldn’t recommend it as the shrimp and veggies could become mushy after thawing and reheating.
