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An opened grilled shrimp foil packet with a lemon wedge on a plate with a fork next to a plate of lemon wedges.
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4.25 from 8 votes

Shrimp Foil Packets with Vegetables

This festive pescatarian main is great for BBQs, weeknight dinners and camping trips alike! As a bonus, everything cooks together wrapped in foil so clean up is a breeze.
The shrimp packets can be assembled a day before and left in the refrigerator.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose
Servings: 4
Author: Ruth Bardis

Equipment

  • Heavy duty aluminum foil
  • Parchment paper

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/2 cup white wine
  • 3 garlic cloves, minced
  • 3 lemons
  • 4 teaspoons smoked paprika
  • 1/2 teaspoon chili flakes (optional)
  • 4 teaspoons chopped rosemary
  • 1/2 cup honey
  • Kosher salt
  • 2 pounds shrimp, peeled and deveined
  • 2 medium zucchinis, trimmed and sliced into half-moons
  • 1/2 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 white onion, thinly sliced
  • Chopped parsley, for garnish

Instructions

  • Prepare the packet. Cut four sheets of aluminum foil and four sheets of parchment paper to roughly 12 x 12-inches long. Layer the parchment paper on top of each foil sheet. Turn in the sides to create a bowl shape, or enough so the juices won't seep out when you add the ingredients. Set aside.
  • Prepare the seasonings. In a large bowl, whisk together the olive oil, wine, garlic, the zest and juice of two of the lemons, smoked paprika, chili flakes (if using), rosemary and honey. Season with salt to taste.
  • Add the shrimp, zucchini, peppers, and onion. Mix to coat.
  • Wrap the shrimp packets. Divide the shrimp and vegetable mixture evenly into your foil bowls, spooning in the juices as well. Take two sides of the foil and meet in the middle, turning them down a little to seal the top, then fold the edges to seal the sides, leaving some room for air and steam to develop. It does not have to look perfect; you just want the steam to gather in the packet while keep the juices from running out.
  • Get ready to cook. Heat the grill to medium-high heat (400-450°F). Slice the remaining lemon into wedges for serving.
  • Cook the shrimp packets. Place the packets on un-oiled grates with the folded sides up. Cover and grill for 15 minutes. Carefully open one packet (taking care to avoid the steam) and ensure the shrimp and veggies are cooked. When fully cooked, the shrimp should turn pink and curl. If it needs more time, reseal the packet, cover the grill, and for an additional 5 minutes.
    3 sealed grilled shrimp packets on a grill.
  • Serve: Remove the packets from the grill and serve immediately with chopped parsley and a squeeze of lemon juice. Be careful. Hot steam will be released when the packet is opened.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, smoked paprika, and honey used in this recipe.
  • Don’t Peek: Don’t open the packet before the 15 minutes of cooking time has passed, as you’ll let out steam and add a few more minutes to the cooking time. The parcel method is very gentle, so shrimp can cook for longer than with direct heat.
  • Use Thick Foil: I like to use heavy-duty foil for grilling so that it does not rip. You could add two sheets if you don’t have the thicker variety. 

Nutrition

Calories: 571.5kcal | Carbohydrates: 52g | Protein: 48.8g | Fat: 20.1g | Saturated Fat: 2.9g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 13.4g | Trans Fat: 0.01g | Cholesterol: 365.1mg | Sodium: 291mg | Potassium: 1178.9mg | Fiber: 5.3g | Sugar: 42g | Vitamin A: 2262.9IU | Vitamin C: 112.5mg | Calcium: 203.8mg | Iron: 3.1mg

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