Shrimp & Veggie Foil Packets Recipe

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  • Ready in: 40 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes 6 servings. Or 4 servings and 2 leftover servings.

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  • 12 baby red potatoes, scrubbed clean
  • 6 (18x15-inch) pieces of heavy-duty aluminum foil
  • 2 medium zucchini, sliced
  • 36 grape tomatoes (about 1 dry pint)
  • 3 ears of corn, shucked, kernels cut off or 2 cups frozen corn kernels
  • 1½-2 pounds (26-30 count) raw shrimp, peeled and deveined
  • ¼ cup butter, cut into 6 pieces, optional

cooking methods

  • Grill


  1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 4-5 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. Divide among pieces of foil.
  2. Add remaining vegetables to foil. Sprinkle 1 tablespoon Citrus Herb Seasoning over vegetables. Top with shrimp. Sprinkle shrimp with remaining 1 tablespoon Citrus Herb Seasoning. Top with butter, if desired. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.
  3. Prepare grill to medium heat. Place foil packets on grill. Grill, turning occasionally, until shrimp is opaque in color and reaches 145°F on an instant-read food thermometer, about 15 minutes.

Makes 6 servings. Or 4 servings + 2 leftover servings.

Serve with Herbed Avocado Chopped Salad.

Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.

For remix Shrimp & Veggie Chowder recipe: Refrigerate 2 leftover packets up to 2 days.

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