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Grilled Shrimp Foil Packets with Vegetables

A quick and easy grilled seafood dinner with shrimp and vegetables, cooked in foil packets for minimal cleanup.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Seafood and Vegetables
  • 1 pound shrimp, peeled and deveined Use fresh or thoroughly thawed shrimp.
  • 2 medium zucchini, sliced Aim for slices about a quarter inch thick.
  • 2 pieces bell peppers, sliced Slice into strips of similar width.
  • 1 large onion, thinly sliced
Marinade and Flavor Boosters
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup white wine
  • 4 cloves garlic, minced Add more if desired for extra flavor.
  • 1 medium lemon, zested and juiced Use fresh lemon for best flavor.
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon chili flakes Adjust to taste.
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley, chopped, for serving Add for garnish.
Other
  • 1 roll heavy-duty foil Regular foil may tear.

Method
 

Preparation
  1. Cut four large squares of heavy-duty foil, about 12 by 12 inches each. Curl the edges up slightly to form shallow bowls.
  2. In a large bowl, whisk together the olive oil, white wine, garlic, lemon zest, lemon juice, smoked paprika, rosemary, chili flakes, honey, and salt until blended and slightly glossy.
  3. Add the shrimp, zucchini, bell peppers, and onions to the marinade. Toss gently until everything is coated.
  4. Divide the mixture evenly among the four foil sheets, placing vegetables on the bottom and shrimp on top. Spoon any leftover marinade over each portion.
  5. Seal the packets tightly, leaving some air for steam to circulate.
Grilling
  1. Preheat your grill to medium-high. Place the foil packets on the grill with the sealed side facing up.
  2. Close the lid and resist the urge to open it frequently. Cook for 5 to 8 minutes until the shrimp is pink and opaque and the vegetables are tender.
  3. Remove the packets from the grill. Open carefully to avoid steam burns. Sprinkle with fresh parsley and serve immediately.

Notes

Use heavy-duty foil to prevent tearing and keep the juices inside. Cut vegetables into similar sizes for even cooking. Thaw frozen shrimp completely before marinating.