Print

Shrimp Foil Packets with Summer Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 55 reviews

This Shrimp Foil Packets with Summer Veggies recipe is a vibrant and healthy meal that combines succulent shrimp with a colorful medley of fresh summer vegetables. Infused with aromatic herbs and spices, then cooked in foil packets to lock in flavor and moisture, this dish is perfect for a quick stovetop or grill meal that’s both easy to prepare and full of wholesome goodness.

Ingredients

Shrimp and Vegetables

  • 1 lb shrimp, tail-on, peeled and deveined
  • 1/2 red bell pepper, cut into chunks
  • 1/2 green bell pepper, cut into chunks
  • 1 small zucchini, cut into chunks
  • 1 small yellow squash, cut into chunks
  • 1.5 cups corn kernels
  • 1/2 small red onion, cut into chunks
  • 3 garlic cloves, finely chopped

Seasonings and Garnish

  • 3 Tbsp extra virgin olive oil
  • 1.5 tsp dried thyme
  • 1.5 tsp dried oregano
  • 1.5 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp fresh parsley, for garnish
  • lemon wedges, for garnish

Instructions

  1. Prepare the Ingredients. Rinse the shrimp under cold water, peeling and deveining if not already done. Cut all vegetables into uniform chunks for even cooking. Mince the garlic finely.
  2. Mix Seasonings and Oil. In a large bowl, combine the olive oil, dried thyme, dried oregano, paprika, salt, and pepper. Whisk together until well incorporated to create a flavorful marinade.
  3. Toss Shrimp and Vegetables. Add the shrimp, bell peppers, zucchini, yellow squash, corn kernels, red onion, and garlic to the bowl with the seasoned oil. Toss everything gently to ensure all ingredients are evenly coated with the spices and oil.
  4. Assemble Foil Packets. Lay out large pieces of aluminum foil on a clean surface. Divide the shrimp and vegetable mixture evenly among each foil piece, placing the mixture in the center. Fold the foil over the ingredients and seal the edges securely to form packets, leaving some space inside for steam to circulate.
  5. Cook the Packets. Place the foil packets on a hot grill or stovetop pan over medium-high heat. Cook for about 10-15 minutes, or until the shrimp turn pink and opaque and the vegetables are tender, carefully flipping the packets halfway through cooking to ensure even heat distribution.
  6. Serve. Remove the packets from heat and let them rest for a minute before opening carefully to avoid steam burns. Garnish with fresh parsley and serve with lemon wedges for a zesty finish.

Notes

  • For added flavor, add a splash of white wine or lemon juice inside the packets before sealing.
  • Can be easily adapted for the oven by baking the foil packets at 400°F (200°C) for 15-20 minutes.
  • Ensure the foil packets are sealed tightly to prevent steam from escaping and maintain moisture.
  • Use fresh herbs if available instead of dried for a fresher taste.
  • For a spicier kick, add crushed red pepper flakes to the seasoning mix.

Find it online: https://justsosavory.com/shrimp-foil-packets-with-summer-veggies-recipe/