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Grilled Shrimp Foil Packets are a magical summer meal—easy, flavorful, and cleanup-free. Just chop veggies, toss with a zesty marinade, and let the grill work its magic. These foil packets deliver tender shrimp and infused vegetables with minimal effort.

Why You’ll Love This Grilled Shrimp Foil Packets

Effortless cleanup: Just toss the foil—no scrubbing required.
Customizable to taste: Swap veggies or add heat as you like.
Perfectly cooked shrimp: Steamed gently for plump, juicy results.
Great for entertaining: Individual packets feel special and fun.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 medium zucchinis, sliced into half-moons
1 red bell pepper, chopped
1 red onion, thinly sliced
4 cloves garlic, minced
2 tbsp olive oil
1 lemon, juiced and zested
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

Tools: Grill (gas or charcoal), heavy-duty aluminum foil, mixing bowls, tongs

Notes: Fresh, large shrimp hold up better and taste sweeter. Don’t skip the lemon zest for a bright, aromatic punch.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	10 g
Carbs:	12 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Don’t skimp on the foil. Use heavy-duty foil and make sure you have enough to create a tight seal. A double layer can prevent any unfortunate leaks or tears that let the steam escape.
Pat the shrimp dry. Before marinating, give the shrimp a quick pat with a paper towel. This helps the seasoning stick better and ensures they get a nice sear instead of steaming in their own moisture.
Cut veggies uniformly. Try to slice the zucchini and bell pepper into similar-sized pieces so they cook evenly. Nobody wants a crunchy zucchini next to a mushy one—trust me.
Fresh lemon juice vs. bottled. I know it’s tempting to use bottled juice, but fresh lemon juice really makes a difference here. The flavor is brighter and less acidic, and you’ll need the zest anyway for that extra fragrance.

How to Make Grilled Shrimp Foil Packets

Step 1: Start by prepping your ingredients. Pat the shrimp dry with paper towels and place them in a large bowl. Add the sliced zucchini, red bell pepper, red onion, and minced garlic. Drizzle with olive oil, lemon juice, and sprinkle the smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper over everything. Toss gently but thoroughly to coat—you want every piece to get some of that flavorful marinade. The mixture should look glossy and smell amazing already.

Step 2: Tear off four large sheets of heavy-duty aluminum foil, each about 30 cm long. Lightly brush the center of each sheet with a little extra olive oil to prevent sticking. Divide the shrimp and vegetable mixture evenly among the four sheets, piling it in the center. You’ll notice the vibrant colors of the peppers and zucchini against the pink shrimp—it’s already looking restaurant-worthy.

Step 3: Now, fold the foil to create packets. Bring the long sides together over the filling and fold them down in a series of tight folds, pressing as you go. Then, fold the short ends up and crimp them tightly to seal. The packet should be snug but with a little room inside for steam to circulate. If you’re worried about leaks, you can always double-wrap with a second piece of foil.

Step 4: Preheat your grill to medium-high heat. Carefully place the foil packets on the grill grates, seam-side up. Close the lid and cook for 10–12 minutes. You’ll hear a faint sizzling sound after a few minutes—that’s the steam working its magic inside. The packets will puff up slightly when they’re ready.

Step 5: Using tongs, carefully remove the packets from the grill and place them on a heatproof surface. Let them rest for 2 minutes—this allows the steam to settle and the flavors to meld. Then, carefully open each packet (watch out for the hot steam!) and check that the shrimp are pink and opaque and the veggies are tender-crisp.

Step 6: Sprinkle the cooked shrimp and veggies with fresh parsley and a little extra lemon zest if you like. Serve immediately right out of the foil packets for a fun presentation, or transfer to plates. The aroma when you open that foil is absolutely incredible—garlicky, lemony, and smoky all at once.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze assembled uncooked packets for up to 1 month; thaw before grilling.
Reviving: Reheat gently in a foil packet in the oven or on the grill until warmed through.

Serving Suggestions

Complementary Dishes

Fluffy quinoa or couscous — These grains soak up the delicious juices from the packet, making every bite even more flavorful.
Garlic bread or grilled baguette — Perfect for mopping up every last bit of that lemony, garlicky sauce left in the foil.
Simple arugula salad with lemon vinaigrette — The peppery arugula provides a fresh, crisp contrast to the rich, smoky shrimp.

Drinks

Chilled Sauvignon Blanc — Its citrusy notes complement the lemon and garlic in the shrimp beautifully.
Sparkling water with mint and lime — A refreshing, non-alcoholic option that cleanses the palate between bites.
Ice-cold lager — The crisp, light beer cuts through the richness and is just so satisfying on a warm evening.

Something Sweet

Grilled peaches with vanilla ice cream — The warm, caramelized fruit and cool ice cream are a dreamy ending to a grilled meal.
Lemon sorbet — It’s light, tangy, and continues the citrus theme in the most refreshing way.
Berry crumble with whipped cream — The juicy, slightly tart berries balance the smoky flavors from the grill perfectly.

Top Mistakes to Avoid

Overcrowding the packet. If you pile in too much, the steam can’t circulate properly, and you’ll end up with unevenly cooked shrimp and veggies. A little space goes a long way.
Using thin foil. Thin foil can tear easily on the grill, releasing all that precious steam and causing a mess. Heavy-duty foil is your best friend here—I’ve learned this the hard way.
Overcooking the shrimp. Shrimp cook quickly and become rubbery if left too long. Stick to the 10–12 minute mark and check for that pink, opaque color. They’ll continue cooking a bit after you take them off the heat.
Forgetting to oil the foil. Even with the marinade, some veggies might stick if you skip this step. A quick brush of oil ensures everything slides right out.

Expert Tips

Tip: Add a pat of butter to each packet before sealing. It melts into the sauce, making it richer and more luxurious. You’ll notice the difference immediately.
Tip: If you’re using wooden skewers for presentation, soak them in water for 30 minutes first. This prevents them from burning on the grill and makes your packets look extra professional.
Tip: Let everyone customize their own packet. Set up a “foil packet bar” with different veggies, seasonings, and proteins. It’s a fun, interactive way to cook for a crowd.
Tip: For a deeper smoky flavor, add a small piece of soaked wood chip packet to your grill. A little hickory or mesquite can elevate the dish from great to unforgettable.

FAQs

Can I make these foil packets ahead of time?
Yes, absolutely! You can assemble the packets up to 4 hours in advance and keep them refrigerated until you’re ready to grill. Just make sure to let them sit at room temperature for about 15 minutes before cooking so they don’t cool down the grill too much. The veggies might release a little liquid, but that’s normal—it will turn into steam and help cook everything.

Can I cook these in the oven instead?
Definitely. If the weather isn’t cooperating, you can bake these at 200°C for about 15–18 minutes. The results are similar—tender shrimp and veggies—though you’ll miss a bit of that smoky grill flavor. You could add a tiny drop of liquid smoke to the marinade to mimic it if you like.

What other vegetables work well in these packets?
Almost any quick-cooking veggie will do! Asparagus, cherry tomatoes, sliced mushrooms, or even thin potato slices are all great options. Just keep the pieces relatively uniform so they cook evenly. I love adding corn kernels sometimes for a sweet, juicy pop.

How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque all the way through and curl into a loose “C” shape. If they’re tightly curled into an “O,” they’re probably overcooked. It’s better to check a minute early—you can always seal the packet back up and cook a bit longer if needed.

Can I use frozen shrimp for this recipe?
You can, but thaw them completely first. The best way is to place them in a bowl of cold water for about 20–30 minutes, then pat them very dry. If you use frozen shrimp directly, they’ll release too much water and steam instead of sear, making the packet soupy.

Grilled Shrimp Foil Packets

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 27 minutes

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Make easy Grilled Shrimp Foil Packets with juicy shrimp and fresh veggies. Perfect for summer grilling with no mess! Get the simple recipe here.

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 medium zucchinis (sliced into half-moons)
1 red bell pepper (chopped)
1 red onion (thinly sliced)
4 cloves garlic (minced)
2 tbsp olive oil
1 lemon (juiced and zested)
1 tsp smoked paprika
0.5 tsp dried oregano
0.25 tsp red pepper flakes (optional)
Salt and black pepper (to taste)
2 tbsp fresh parsley (chopped)

Instructions

01
Start by prepping your ingredients. Pat the shrimp dry with paper towels and place them in a large bowl. Add the sliced zucchini, red bell pepper, red onion, and minced garlic. Drizzle with olive oil, lemon juice, and sprinkle the smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper over everything. Toss gently but thoroughly to coat—you want every piece to get some of that flavorful marinade. The mixture should look glossy and smell amazing already.
02
Tear off four large sheets of heavy-duty aluminum foil, each about 30 cm long. Lightly brush the center of each sheet with a little extra olive oil to prevent sticking. Divide the shrimp and vegetable mixture evenly among the four sheets, piling it in the center. You’ll notice the vibrant colors of the peppers and zucchini against the pink shrimp—it’s already looking restaurant-worthy.
03
Now, fold the foil to create packets. Bring the long sides together over the filling and fold them down in a series of tight folds, pressing as you go. Then, fold the short ends up and crimp them tightly to seal. The packet should be snug but with a little room inside for steam to circulate. If you’re worried about leaks, you can always double-wrap with a second piece of foil.
04
Preheat your grill to medium-high heat. Carefully place the foil packets on the grill grates, seam-side up. Close the lid and cook for 10–12 minutes. You’ll hear a faint sizzling sound after a few minutes—that’s the steam working its magic inside. The packets will puff up slightly when they’re ready.
05
Using tongs, carefully remove the packets from the grill and place them on a heatproof surface. Let them rest for 2 minutes—this allows the steam to settle and the flavors to meld. Then, carefully open each packet (watch out for the hot steam!) and check that the shrimp are pink and opaque and the veggies are tender-crisp.
06
Sprinkle the cooked shrimp and veggies with fresh parsley and a little extra lemon zest if you like. Serve immediately right out of the foil packets for a fun presentation, or transfer to plates. The aroma when you open that foil is absolutely incredible—garlicky, lemony, and smoky all at once.