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4.3 from 24 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 Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 5715 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the shrimp, zucchini, peppers, and onion. Mix to coat.
  4. 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.
  5. Get ready to cook. Heat the grill to medium-high heat (400-450°F). Slice the remaining lemon into wedges for serving.
  6. 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.
  7. 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

  • 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. 
  • 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 Information

Calories 571.5kcal (29%) Carbohydrates 52g (17%) Protein 48.8g (98%) Fat 20.1g (31%) Saturated Fat 2.9g (15%) Polyunsaturated Fat 2.6g Monounsaturated Fat 13.4g Trans Fat 0.01g Cholesterol 365.1mg (122%) Sodium 291mg (12%) Potassium 1178.9mg (34%) Fiber 5.3g (21%) Sugar 42g (84%) Vitamin A 2262.9IU (45%) Vitamin C 112.5mg (125%) Calcium 203.8mg (20%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 5715

% Daily Value*

Calories 571.5kcal 29%
Carbohydrates 52g 17%
Protein 48.8g 98%
Fat 20.1g 31%
Saturated Fat 2.9g 15%
Polyunsaturated Fat 2.6g 15%
Monounsaturated Fat 13.4g 67%
Trans Fat 0.01g 1%
Cholesterol 365.1mg 122%
Sodium 291mg 12%
Potassium 1178.9mg 25%
Fiber 5.3g 21%
Sugar 42g 84%
Vitamin A 2262.9IU 45%
Vitamin C 112.5mg 125%
Calcium 203.8mg 20%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.