Shrimp and Summer Veggie Foil Packs

These Shrimp and Summer Veggie Foil Packs are a fantastic option for a weeknight dinner or your next summer cookout! Packed with juicy shrimp and vibrant vegetables, this dish is not only tasty but also easy to prepare and clean up. Individual foil packs make serving simple, allowing each guest to enjoy their own flavorful portion. Perfectly seasoned and cooked to perfection, these foil packs highlight the essence of summer cooking.

Why You’ll Love This Recipe

• Quick and Easy: With minimal prep time, these foil packs can be ready in just over 30 minutes.
• Flavorful: The combination of garlic, paprika, and fresh herbs brings out the best in the shrimp and veggies.
• Healthy: Loaded with vegetables, this dish offers a nutritious balance alongside protein-rich shrimp.
• Versatile: Feel free to customize the veggies based on what you have at home or your personal preferences.
• Minimal Cleanup: Cooking in foil means less mess—just toss the used foil after serving!

Tools and Preparation

Before diving into making your Shrimp and Summer Veggie Foil Packs, gather your essential tools to streamline the process.

Essential Tools and Equipment

• Heavy duty aluminum foil
• Large mixing bowl
• Grill or oven
• Tongs or spatula

Importance of Each Tool

• Heavy duty aluminum foil: Ensures that the packets seal well, keeping all the flavors locked inside during cooking.
• Large mixing bowl: Provides ample space to combine all ingredients without spilling, making mixing easier.

Ingredients

These are so easy to make and they’re perfect for a weeknight dinner or your next summer cookout! They’re brimming with tender, juicy shrimp and vitamin-packed veggies, all deliciously seasoned. And the best part is that it’s all cooked together in individual foil packs so clean-up couldn’t be easier!

For the Vegetable Mixture

• 1 small zucchini, (ends trimmed, sliced into half moons (1 1/3 cups))
• 1 small yellow squash, (ends trimmed, sliced into quarters (1 1/3 cups))
• 1 pint grape tomatoes
• 1 green bell pepper, (chopped (1 cup))
• 1/2 small red onion, (chopped into chunks and separated)
• 1 1/2 cups fresh corn

For the Shrimp

• 1 1/4 lbs. large (21/25) raw shrimp, (peeled and deveined)

For Seasoning

• 3 Tbsp olive oil
• 3 garlic cloves, (minced (1 Tbsp))
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1/2 tsp celery seed
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper, ((or to taste, optional))

For Garnish

• 1 1/2 Tbsp minced parsley, (for garnish (optional))
• 4 lemon wedges, (for serving)

this recipe

How to Make Shrimp and Summer Veggie Foil Packs

Step 1: Preheat Your Grill

Preheat a grill over medium-high heat to 425 degrees Fahrenheit.

Step 2: Prepare the Foil Sheets

Cut 8 sheets of 12 by 14-inch heavy-duty aluminum foil. Use two sheets of foil per packet for durability.

Step 3: Mix Ingredients

In a large mixing bowl, add:
– Zucchini
– Yellow squash
– Grape tomatoes
– Bell pepper
– Red onion
– Fresh corn
– Shrimp

Drizzle over olive oil then sprinkle with minced garlic, salt, pepper, paprika, celery seed, thyme, and cayenne pepper. Toss well until everything is evenly coated.

Step 4: Assemble the Foil Packs

Layer two sheets of foil per packet. Position the first sheet in one direction and place the second sheet going opposite length. Divide the mixture among double-lined foil sheets in a rectangular shape at the center.

Step 5: Seal the Packets

Wrap up sides of the first sheet of foil tightly around the mixture. Roll edges several times to seal it well. Then take the second sheet going opposite length and wrap while rolling edges again to ensure everything is secure.

Step 6: Grill to Perfection

Place packets on the grill. Cook until shrimp is opaque and cooked through—about 12 – 14 minutes. Flip packets over halfway through grilling for even cooking.

Step 7: Serve Hot

Carefully open packets as steam will escape. Sprinkle with freshly minced parsley if desired and serve with lemon wedges for spritzing! Enjoy your delicious Shrimp and Summer Veggie Foil Packs!

How to Serve Shrimp and Summer Veggie Foil Packs

Serving Shrimp and Summer Veggie Foil Packs is a delightful experience. These foil packs not only look vibrant but also offer a wonderful mix of flavors that can be complemented with various sides and garnishes.

For a Fresh Touch

• Lemon Wedges – A squeeze of fresh lemon juice brightens the dish and enhances the flavors of the shrimp and veggies.
• Minced Parsley – Sprinkle fresh parsley on top for a pop of color and a fresh herb flavor.

Accompanying Dips

• Garlic Aioli – This creamy dip pairs well with shrimp, adding a rich garlic flavor.
• Spicy Cocktail Sauce – A classic pairing for shrimp, it brings a zesty kick that many enjoy.

Perfect Pairings

• Steamed Rice – Serve over fluffy white or brown rice to soak up all the delicious juices.
• Crusty Bread – A side of crusty bread is perfect for dipping into the flavorful juices from the foil packs.

How to Perfect Shrimp and Summer Veggie Foil Packs

To make your Shrimp and Summer Veggie Foil Packs truly unforgettable, consider these helpful tips.

• Bold Seasoning – Don’t skimp on spices. The right balance of seasoning enhances all the flavors.
• Fresh Ingredients – Use the freshest shrimp and vegetables you can find for the best taste and texture.
• Double Wrap for Safety – Use two layers of foil to prevent any leaks while grilling, ensuring all juices stay inside.
• Monitor Cooking Time – Keep an eye on the cooking time so shrimp doesn’t overcook; they should be pink and opaque when done.
• Customize Your Veggies – Feel free to swap in any seasonal vegetables you love or have on hand for variety.

Best Side Dishes for Shrimp and Summer Veggie Foil Packs

Pairing side dishes with your Shrimp and Summer Veggie Foil Packs can enhance your meal. Here are some great options:

1. Garlic Bread – This crispy treat complements seafood wonderfully, adding a crunchy texture.
2. Coleslaw – A refreshing, tangy slaw provides contrast to the warm foil packs.
3. Quinoa Salad – A light quinoa salad with lemon vinaigrette offers a healthy, nutty addition.
4. Grilled Asparagus – Lightly seasoned asparagus adds a smoky flavor that pairs well with shrimp.
5. Corn on the Cob – Sweet corn is a summer staple that goes hand-in-hand with grilled meals.
6. Fruit Salad – A bowl of mixed fruits can bring sweetness to balance out savory flavors, making it an excellent choice.

Common Mistakes to Avoid

Making Shrimp and Summer Veggie Foil Packs can be simple, but there are a few common mistakes to watch out for.

• Using the wrong size shrimp – Choosing shrimp that are too small can lead to overcooking. Opt for large (21/25) raw shrimp for the best results.
• Not seasoning enough – Skipping or skimping on seasonings can result in bland foil packs. Make sure to follow the recipe’s spices closely for maximum flavor.
• Overcrowding the foil packs – Adding too many ingredients can prevent even cooking. Keep your ingredient portions reasonable to ensure everything cooks perfectly.
• Ignoring cooking times – Cooking the packets for too long can make the shrimp tough. Stick to the recommended grilling time of 12-14 minutes for tender results.
• Failing to seal properly – If the foil packs are not sealed tightly, juices may leak out, leading to dry shrimp and veggies. Ensure all edges are rolled well before grilling.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• They will stay fresh for up to 2 days in the refrigerator.

Freezing Shrimp and Summer Veggie Foil Packs

• Place cooled packs in freezer-safe bags.
• They can be frozen for up to 3 months.

Reheating Shrimp and Summer Veggie Foil Packs

• Oven – Preheat your oven to 350°F (175°C) and reheat wrapped in foil for about 10-15 minutes.
• Microwave – Place in a microwave-safe dish, cover lightly, and heat for 2-3 minutes or until warmed through.
• Stovetop – Heat in a skillet over medium-low heat, stirring occasionally until heated thoroughly.

Frequently Asked Questions

Can I customize my Shrimp and Summer Veggie Foil Packs?

Yes! Feel free to add other summer vegetables like bell peppers or asparagus. You can also switch up the seasonings based on your taste preference.

How do I know when my shrimp is cooked?

Shrimp is done when it turns pink and opaque. The average cooking time is about 12-14 minutes on the grill.

Can I use frozen shrimp instead?

Absolutely! Just ensure they are thawed before adding them to your foil packs, as this will help them cook evenly.

What should I serve with these foil packs?

These packs pair well with crusty bread or a fresh salad for a complete meal.

Final Thoughts

Shrimp and Summer Veggie Foil Packs are a delightful weeknight dinner option that brings together juicy shrimp and vibrant vegetables with ease. Their versatility allows you to customize them based on seasonal ingredients or personal tastes. Don’t hesitate to try this simple yet flavorful dish that promises minimal cleanup and maximum enjoyment!

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Shrimp and Summer Veggie Foil Packs

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• Author: Sofia
• Total Time: 24 minutes
• Yield: Serves 4

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Description

Shrimp and Summer Veggie Foil Packs are the ultimate solution for a quick, flavorful weeknight dinner or summer cookout. These easy-to-make foil packs are loaded with juicy shrimp and an array of vibrant vegetables, all perfectly seasoned and cooked to tender perfection. The individual packaging makes serving simple, allowing everyone to enjoy their own delicious portion while minimizing cleanup. With a mix of garlic, paprika, and fresh herbs, this dish brings out the best of summer cooking—healthy, satisfying, and versatile!

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Ingredients

Scale 1x2x3x

• 1 small zucchini
• 1 small yellow squash
• 1 pint grape tomatoes
• 1 green bell pepper
• 1/2 small red onion
• 1 1/2 cups fresh corn
• 1 1/4 lbs large raw shrimp (peeled and deveined)
• 3 Tbsp olive oil
• 3 garlic cloves (minced)
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1/2 tsp celery seed
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• 1 1/2 Tbsp minced parsley (for garnish, optional)
• 4 lemon wedges (for serving)

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Instructions

1. Preheat your grill to medium-high heat (425°F).
2. Cut eight sheets of heavy-duty aluminum foil (12 by 14 inches).
3. In a large mixing bowl, combine the zucchini, yellow squash, tomatoes, bell pepper, red onion, corn, and shrimp.
4. Drizzle with olive oil and sprinkle with garlic and seasonings; toss to coat evenly.
5. Divide the mixture onto the foil sheets and seal tightly.
6. Grill for 12-14 minutes until shrimp are opaque; flip halfway through cooking.
7. Serve hot with lemon wedges and minced parsley as desired.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 foil pack (approximately 300g)
• Calories: 360
• Sugar: 6g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 220mg

Keywords: Feel free to customize the veggies based on what's in season or your personal preferences. Double-wrap each pack for added protection against leaks. Monitor cooking time closely to avoid overcooking the shrimp.