Create the easiest & tastiest grilled shrimp foil packets ever with this healthy recipe! Just marinate the shrimp, add vegetables, wrap in foil, grill & eat. No messy cleanup, great for dinner at home or camping & ready in just 30 minutes.
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Healthy Shrimp Foil Packets
Get ready for summer grilling recipes! Not only are they super easy, super tasty (with smoky flavors), but since you aren't frying them, they are super good for you too. And these shrimp foil packets are infused with earthy, savory flavors.
Now I've grilled some delicious shrimp recipes before like Cajun Shrimp over Quinoa Salad and Shrimp & Chorizo Skewers but this one is so easy with hardly any cleanup that you'll wonder why you never made it before!
Why You'll Love Shrimp Foil Packets
They are so simple to make - all you do is marinate shrimp, wrap them with your favorite veggies in foil, and grill! Even the kids can make their own.
Easy to change up with your favorite veggies.
A great low-carb option when served as is.
And it just so happens the shrimp packets can be grilled in your backyard, cooked over a campfire, or even baked in the oven.
Ingredients
- Large raw shrimp, peeled and deveined
- Olive Oil
- Garlic
- Butter
- Dry white wine
- Fresh squeezed lemon juice
- Fresh basil leaves
- Red pepper flakes
- Salt & pepper
- Grated Parmesan cheese
- Cherry tomatoes
- Zucchini
- Shallot
- Fresh parsley for garnishing
- Pasta for serving (optional)
How to Grill Shrimp in Foil
Grilling shrimp in foil is easy! Here are the simple steps for how to cook shrimp on the grill in foil:
- In a large bowl, combine olive oil, garlic, melted butter, lemon juice, Parmesan cheese, basil, red pepper flakes, salt and pepper.
- Pour in white wine.
- Stir well.
- Add halved tomatoes, diced zucchini, and chopped shallot. Stir.
- Place shrimp on top.
- Stir until everything is well coated. Cover and place in the refrigerator for 30 minutes or up to 2 hours.
- Lay heavy-duty foil on a flat surface. Place marinated shrimp and vegetables in the middle of the foil.
- Fold foil over top and roll down tightly. Fold up the sides so that they hold all the liquid inside. It will make 4 packets.
- Grill for 5 to 7 minutes per side. If cooking the packets in a campfire, cook them for 6 minutes.
- Remove the packets from the grill and carefully open them. Steam will be released so use caution.
Serve over pasta, rice, quinoa, or polenta. Of course, it is great served right out of the packets too for a perfectly delicious low-carb option.
Recipe Tips
- Use large or jumbo shrimp so they won't cook too quickly and be overcooked. You want the shrimp and veggies to be done at the same time.
- Use thick, heavy-duty foil so it won't rip or tear easily.
- Don't overstuff foil packets. Make sure the foil completely encloses the ingredients and the packets are tightly sealed.
- Remember to flip the packets halfway through grilling for even cooking.
- After grilling don't completely unwrap the packets. You don't want the sauce to spill out. You can use it as a dipping sauce for bread. If serving the shrimp and veggies over pasta or rice, pour the sauce over the dish.
Shrimp Foil Packets in the Oven
You can bake the shrimp veggie foil packets in the oven. Here's how:
- Place the foil packets on a large baking sheet.
- Bake at 400°F for 15 minutes.
What to Serve With Grilled Shrimp and Vegetables
- Toast bread slices on the grill and dip the grilled bread in the sauce created in the packets while they were grilling.
- A simple green salad is a nice light pairing for the dish.
- Serve the shrimp and veggies over pasta, rice, quinoa, or polenta.
How to Store and Reheat Leftovers
Place the leftover shrimp and vegetables in an airtight container. Store them in the refrigerator for up to 3 days.
Freeze the leftovers in a freezer-safe container or plastic freezer bags for up to 3 months. Thaw them in the fridge overnight.
To reheat shrimp and veggies:
- Place them in an oven-safe dish and cover with foil. Bake at 350°F for about 10 minutes.
- You can reheat the shrimp and veggies in the microwave. Be sure they are in a microwave-safe dish and not in the foil. Microwave on HIGH in 15-second intervals.
Frequently Asked Questions
You bet! Each ingredient packs a powerful nutritional punch. The zucchini provides fiber, folates, Vitamins A & C, and potassium. Tomatoes add additional fiber, vitamin C, and all-important antioxidants. All these benefits contribute to lowering lower blood pressure, reducing cholesterol, and minimizing the risk of certain cancers. Add shrimp to the mix, which is an excellent source of protein, low in fat, and high in antioxidants and anti-inflammatory properties and you've got a win-win dinner!
When preparing over an open fire on a camping trip, add a polenta patty or cooked quinoa or cauliflower to the bottom of the packet before adding the shrimp and vegetables. If preparing in your backyard, I love to pour this garlicky combination of shrimp and vegetables over a nice dish of pasta.
Of course! One of the beauties of these foil packets is the ability to make them ahead of time. Just make the packets but don't cook them. Store them in your refrigerator or a cooler until ready to cook.
Use heavy-duty foil to make sure the packet is secure and doesn't leak. You can also use regular foil but double it up to make it stronger.
As the food cooks, steam forms, and causes the packets to swell. This helps to cook the contents evenly and, since it traps the heat inside, it aids in cutting the cooking time.
More Easy Grilling Recipes
- Cajun Grilled Salmon
- Grilled Filet Mignon
- Grilled Fish Foil Packets (Mahi Mahi)
- Grilled Pineapple Pork Chops
Find lots of recipes for grilling right here on 2CM!
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Grilled Shrimp Foil Packets
Ingredients
- ¼ cup Olive Oil
- 2 garlic cloves, minced
- 2-3 Tablespoons butter
- ½ cup white wine 2 Tablespoons each packet
- Juice of 1 lemon (about 2 Tablespoons)
- ¼ cup basil leaves chopped
- ⅛ teaspoon red pepper flakes
- Salt & pepper to taste
- ½ cup Parmesan cheese, grated
- 1 lb. large shrimp about 16, peeled, deveined with tails left on
- 20 cherry tomatoes halved
- 1 large zucchini diced
- 1 shallot chopped fine
- Cooked pasta, quinoa, rice, or polenta (optional)
- Garnish: chopped parsley
Instructions
- In a large bowl, combine olive oil, garlic, butter, white wine, lemon juice, basil, red pepper flakes, salt, pepper, and cheese. Stir.
- Add in shrimp, tomatoes, zucchini, and shallot & toss to coat. Cover bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat grill to medium-high.
- Place 4 large squares or rectangles of heavy duty aluminum foil on counter. They should be large enough to fit the shrimp and vegetables when folded over and sealed.
- Remove the shrimp and vegetables from the refrigerator and divide them equally among the rectangles of foil. Seal by double folding over the top then double folding in the edges.
- Place packets directly on grill, close lid and cook 5-7 minutes per side, depending on size of shrimp. They can also be cooked at a campsite by placing packets directly in fire and cooking for about 6 minutes.
- Carefully remove packets from the grill. Pierce each with a fork to release steam then open carefully. You can serve in the packet if camping or plate for dinner over pasta or rice garnished with parsley.
Notes
Nutrition
This post has been updated with new photos and more helpful information. It was first published on June 28, 2016.
Tayler Ross says
Foil pack meals are my favorite! We are having this for dinner tonight and I can't wait to try it!
Linda Warren says
Hope you enjoy it as much as we do!
Jenn says
Helloooo healthy Summer dinners! Loving these shrimp and veggie foil packs!
khenricks says
Oh my ... I love recipes like these! So perfect for a weekday summer meal! Thanks for sharing your version!
Linda Warren says
Thanks Kimberly! I love these easy to throw together and easy clean up summer dishes too. After all, we need a little break too! 🙂
Wendy Klik says
The perfect recipe. Easy, peasy and delicious.
Linda Warren says
Just the way we like them, right Wendy?