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Shrimp Foil Packets are a magical, no-cleanup meal perfect for busy nights or camping. You simply toss shrimp, veggies, and a buttery lemon-garlic sauce into foil pouches and bake or grill. In under 20 minutes, you get a steaming, restaurant-quality dinner that’s completely customizable.

Why You’ll Love This Shrimp Foil Packets

Effortless cleanup: The foil is your cooking vessel and plate—just crumple and toss.
Incredibly versatile: Easily swap veggies or adjust spice to match your fridge or cravings.
Surprisingly impressive: Puffed, aromatic packets feel special and interactive at the table.
Perfectly cooked: Gentle steaming keeps shrimp tender and veggies crisp every time.

Ingredients & Tools

1 lb (450 g) large raw shrimp, peeled and deveined
2 medium zucchini, sliced into half-moons
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup (150 g) cherry tomatoes, halved
4 cloves garlic, minced
3 tbsp olive oil
3 tbsp unsalted butter, melted
1 lemon, juiced and zested
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

Tools: Heavy-duty aluminum foil, baking sheet, large mixing bowl

Notes: Use wild-caught shrimp for sweeter flavor, and don’t skip the fresh lemon zest for brightness.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	18 g
Carbs:	12 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This might seem like a small step, but it’s crucial. Excess moisture on the shrimp will steam them rather than allowing them to roast a bit in the buttery sauce, which can affect the final texture. A quick pat with a paper towel makes a world of difference.
Use heavy-duty foil. Regular foil can sometimes tear when you’re folding the packets, especially if you have pointy vegetable edges. Heavy-duty foil ensures a tight seal so all that lovely steam stays inside where it belongs, cooking everything evenly.
Don’t overcrowd the packet. You want a single, even layer of shrimp and veggies. If you pile everything too high, the ingredients at the bottom will steam while the ones on top might not cook through properly. It’s better to make an extra packet than to overstuff one.
Customize your veggies. This recipe is a guideline, not a strict rule. Asparagus, sliced mushrooms, or thin carrot coins would all be fantastic additions or substitutions. Just try to cut everything to a similar size so they cook at the same rate.

How to Make Shrimp Foil Packets

Step 1: Preheat your oven to 400°F (200°C). You’ll also want to tear off four large sheets of heavy-duty aluminum foil, each about 12×18 inches. Lay them out on your counter—this is your prep station. Having everything ready before you start assembling makes the process so much smoother and faster.

Step 2: In a large mixing bowl, combine the olive oil, melted butter, minced garlic, lemon juice, lemon zest, smoked paprika, oregano, and red pepper flakes (if using). Whisk it all together until it’s a unified, fragrant sauce. You’ll notice the colors blending into a beautiful orangey-red hue. Season generously with salt and black pepper.

Step 3: Add the prepared shrimp, zucchini, bell pepper, red onion, and cherry tomatoes to the bowl with the sauce. Now, use your hands or a large spoon to toss everything together. Be thorough! You want every single piece of shrimp and vegetable to be glistening and coated in that delicious herby, buttery mixture.

Step 4: Divide the shrimp and vegetable mixture evenly among the four sheets of foil, piling the food in the center of each one. The trick is to create a single, fairly flat layer so everything cooks evenly. Try to distribute the juicy bits and sauce equally—that liquid is going to become your steaming broth.

Step 5: Now, bring the long sides of the foil together over the food. Fold them down a few times to create a tight seal, pressing as you go. Then, fold and crimp the short ends inward to fully enclose the packet. You’re aiming for a neat, sealed pouch that’s airtight. It should look like a little foil boat.

Step 6: Carefully place the sealed foil packets on a baking sheet. This catches any potential leaks and makes transferring them in and out of the oven much easier. Slide the baking sheet into your preheated oven and bake for 12-15 minutes. The packets will puff up dramatically—that’s how you know the steam is doing its job inside.

Step 7: Carefully remove the baking sheet from the oven. Let the packets rest for 2 minutes—this allows the intense steam to settle a bit. Then, using a knife or scissors, make a slit in the top of each packet to release the steam away from your hands. Open them up, sprinkle with fresh parsley, and serve immediately right out of the foil.

Storage & Freshness Guide

Fridge: Store unopened, cooled packets in an airtight container for up to 2 days.
Freezer: Freeze sealed, uncooked packets for up to 1 month. Thaw in fridge before baking.
Reviving: Reheat in a 350°F oven for 10 minutes, or until warmed through.

Serving Suggestions

Complementary Dishes

Fluffy white rice or quinoa — The grains are perfect for soaking up every last drop of the incredible buttery, lemony sauce that pools at the bottom of the packet.
Crusty garlic bread — You’ll want something to mop up that delicious sauce, and a warm, crispy piece of bread is the ideal tool for the job.
A simple arugula salad with a light vinaigrette — The peppery arugula provides a fresh, crisp contrast to the rich and savory flavors of the shrimp and vegetables.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and cut through the richness of the butter beautifully.
An ice-cold lager — The clean, crisp finish of a good lager is incredibly refreshing and acts as a palate cleanser between bites of the savory shrimp.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are light and refreshing, complementing the meal without overpowering it.

Something Sweet

Lemon sorbet — It’s a light, palate-cleansing dessert that continues the citrus theme from the main course in the most delightful, refreshing way.
Fresh berry parfaits — Layers of mixed berries, Greek yogurt, and a sprinkle of granola offer a sweet, creamy, and slightly tart finish that feels satisfying but not too heavy.
Almond biscotti — Their crunchy texture and subtle nutty flavor are perfect for dipping into a cup of coffee or tea, providing a simple, elegant end to the meal.

Top Mistakes to Avoid

Mistake: Using pre-cooked shrimp. This is the number one error. Pre-cooked shrimp will become tough and rubbery when heated again in the packet. You need raw shrimp so they can cook gently and perfectly in their own steam.
Mistake: Making a weak foil seal. If your packet isn’t sealed tightly, the precious steam will escape. Without that steam, the ingredients won’t cook properly, and you’ll miss out on that tender, infused flavor. Double-check your folds!
Mistake: Overcooking the shrimp. Shrimp cook very quickly. Once they turn pink and opaque with a slight “C” shape, they’re done. Leaving them in too long is the fastest way to end up with a chewy, disappointing texture.
Mistake: Skipping the rest time. Rushing to open the packets will release a blast of super-heated steam that can burn you. Letting them sit for just two minutes is a simple safety step that also allows the flavors to settle.

Expert Tips

Tip: Create a double-layer foil bottom for the grill. If you’re cooking these on the grill, which adds a wonderful smoky flavor, place each assembled packet on a second piece of foil before sealing. This provides extra protection from hot spots and prevents any potential tearing from grill grates.
Tip: Add a splash of white wine to the sauce. For an extra layer of flavor, substitute a tablespoon of the lemon juice with a dry white wine like Pinot Grigio. Its acidity and subtle fruitiness will elevate the entire dish.
Tip: Let everyone build their own packet. For a fun, interactive meal, set up a “foil packet bar” with all the pre-chopped ingredients and sauce. Everyone can customize their own packet exactly how they like it before you cook them all together.
Tip: Use frozen shrimp wisely. No time to thaw? You can use frozen raw shrimp, but don’t thaw them in the sauce. Thaw them completely under cold running water and pat them very dry first, otherwise, they’ll water down your flavorful marinade.

FAQs

Can I make Shrimp Foil Packets ahead of time?
Absolutely! You can assemble the packets completely up to 4 hours in advance. Just keep them refrigerated on the baking sheet until you’re ready to cook. If the packets are very cold from the fridge, you may need to add 2-3 extra minutes to the baking time. I wouldn’t recommend assembling them further ahead than that, as the salt in the sauce can start to draw moisture out of the shrimp and make them watery.

Can I cook these on the grill instead of in the oven?
Yes, and they turn out wonderfully smoky! Preheat your grill to medium-high heat (about 400°F). Place the sealed foil packets directly on the grill grates and cook for the same amount of time, 12-15 minutes. Just give them a quarter turn halfway through to account for any hot spots on your grill. The result is a fantastic outdoor meal with minimal cleanup.

My sauce turned out watery. What happened?
This usually happens for one of two reasons. First, the vegetables (especially zucchini and tomatoes) can release a lot of water as they cook. Salting them lightly and letting them sit for 10 minutes before assembling can help draw out some moisture. Second, if the shrimp weren’t patted dry, they’ll add extra water to the packet. The sauce is meant to be a light, brothy liquid, but these steps will prevent it from being overly diluted.

How do I know when the shrimp are perfectly cooked?
You’re looking for two key visual cues. The shrimp will turn from gray and translucent to a vibrant pink and white opaque color. Secondly, their shape will transform from straight to a loose “C” shape. If they curl up into a tight “O,” they’re likely overdone. It’s a quick transformation, so keep a close eye on the clock and trust your eyes.

What are some other protein substitutions I can use?
This method works beautifully with many proteins! Scallops would be a fantastic, sweet alternative. For a firmer fish, try salmon or cod fillets, though they may need an extra minute or two. You could even use chicken breast or thighs, but you’d need to increase the cooking time significantly to 25-30 minutes to ensure the chicken is cooked through safely.

Shrimp Foil Packets

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 30 minutes

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Make easy Shrimp Foil Packets with juicy shrimp, fresh veggies, and a lemon-garlic sauce. Ready in 30 minutes with no cleanup! Get the recipe now.

Ingredients

For the Shrimp and Vegetables

1 lb large raw shrimp (peeled and deveined)
2 medium zucchini (sliced into half-moons)
1 yellow bell pepper (chopped)
1 small red onion (sliced)
1 cup cherry tomatoes (halved)

For the Sauce

4 cloves garlic (minced)
3 tbsp olive oil
3 tbsp unsalted butter (melted)
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
Preheat your oven to 400°F (200°C). You’ll also want to tear off four large sheets of heavy-duty aluminum foil, each about 12x18 inches. Lay them out on your counter—this is your prep station. Having everything ready before you start assembling makes the process so much smoother and faster.
02
In a large mixing bowl, combine the olive oil, melted butter, minced garlic, lemon juice, lemon zest, smoked paprika, oregano, and red pepper flakes (if using). Whisk it all together until it’s a unified, fragrant sauce. You’ll notice the colors blending into a beautiful orangey-red hue. Season generously with salt and black pepper.
03
Add the prepared shrimp, zucchini, bell pepper, red onion, and cherry tomatoes to the bowl with the sauce. Now, use your hands or a large spoon to toss everything together. Be thorough! You want every single piece of shrimp and vegetable to be glistening and coated in that delicious herby, buttery mixture.
04
Divide the shrimp and vegetable mixture evenly among the four sheets of foil, piling the food in the center of each one. The trick is to create a single, fairly flat layer so everything cooks evenly. Try to distribute the juicy bits and sauce equally—that liquid is going to become your steaming broth.
05
Now, bring the long sides of the foil together over the food. Fold them down a few times to create a tight seal, pressing as you go. Then, fold and crimp the short ends inward to fully enclose the packet. You’re aiming for a neat, sealed pouch that’s airtight. It should look like a little foil boat.
06
Carefully place the sealed foil packets on a baking sheet. This catches any potential leaks and makes transferring them in and out of the oven much easier. Slide the baking sheet into your preheated oven and bake for 12-15 minutes. The packets will puff up dramatically—that’s how you know the steam is doing its job inside.
07
Carefully remove the baking sheet from the oven. Let the packets rest for 2 minutes—this allows the intense steam to settle a bit. Then, using a knife or scissors, make a slit in the top of each packet to release the steam away from your hands. Open them up, sprinkle with fresh parsley, and serve immediately right out of the foil.