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Family-Favorite Grilled Shrimp Veggie Foil Packets

Perfectly cooked shrimp and crisp-tender vegetables in individual foil packets. The key is layering and timing — no overcooked shrimp or mushy veggies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large raw shrimp 21-25 count, peeled and deveined
  • 2 medium zucchini sliced into 1/2-inch half-moons
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 small red onion cut into 1-inch chunks
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon sliced into rounds
  • 2 tbsp fresh parsley chopped (for garnish)

Equipment

  • heavy-duty aluminum foil
  • grill or campfire grate
  • tongs
  • sheet pan (optional)
  • knife
  • cutting board
  • small bowl

Method
 

  1. Preheat grill to medium-high heat (400°F / 200°C). If using a campfire, let the coals burn down to a steady, glowing heat.
  2. In a small bowl, whisk together olive oil, minced garlic, smoked paprika, salt, and black pepper.
  3. Tear four large sheets of heavy-duty aluminum foil, each about 18 inches long. Lay them flat on a work surface.
  4. Divide the zucchini, bell peppers, and red onion evenly among the foil sheets, placing them in the center. Drizzle half of the oil-spice mixture over the veggies and toss gently with your hands.
  5. Arrange the shrimp on top of the vegetables in a single layer. Drizzle the remaining oil-spice mixture over the shrimp. Place 2 lemon slices on each portion.
  6. Fold the foil into packets: bring the two long sides together and fold down tightly, then fold in the short ends to seal. Leave a little air space inside for steam.
  7. Place the packets seam-side up on the grill grate. Close the lid. Cook for 10 minutes.
  8. Carefully open one packet (watch for steam) to check doneness. Shrimp should be opaque and pink, vegetables tender but not mushy. If needed, reseal and cook 1-2 minutes more.
  9. Remove from grill. Let packets rest 2 minutes. Open carefully, sprinkle with fresh parsley, and serve directly in the packet or transfer to plates.

Notes

For even cooking, cut vegetables to similar sizes. Avoid overfilling packets — leave room for steam circulation. For a spicier kick, add a pinch of cayenne to the oil mixture. Leftovers (unlikely!) can be refrigerated for up to 2 days; reheat gently in a skillet.