These Grilled Shrimp and Veggie Foil Packs have gotten the type of taste that makes folks suppose you labored some kitchen magic, however actually, it’s just some foil folds and eight minutes on the grill or campfire. Assume buttery, garlicky shrimp, recent summer time veggies, and the simplest cleanup ever. Shrimp can really feel like a splurge, however when you purchase frozen and thaw it your self, it’s way more budget-friendly. This simple recipe is a little bit yard luxurious with out the massive grocery invoice, good for absorbing these heat evenings whereas your grill remains to be getting its summer time exercise!
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Easy Grilled Shrimp and Veggie Foil Packs
Shrimp scampi has all the time been one in every of my favorites, and these shrimp foil packs give me all the identical garlic butter taste with out the stovetop babysitting. I toss shrimp with zucchini, yellow squash, bell pepper, crimson onion, garlic, just a few simple seasonings, and a splash of white wine (or broth for a thriftier swap). Then every little thing steams within the foil packs on the grill. The grilled shrimp stays juicy, the veggies absorb each little bit of taste, and I get to calm down till the timer dings. They’re scrumptious on their very own or with a facet of rice any evening of the week!
Grilled Shrimp and Veggie Foil Pack
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- 1 lb. massive shrimp (thawed, (31-40 per lb) $6.71*)
- 2 cups zucchini (half moon slices, (220g) $0.75)
- 2 cups yellow squash (half moon slices, (170g) $0.75)
- 2 cups crimson bell pepper (sliced, $1.48)
- 1 cup crimson onion (thinly sliced, (136g) $0.94)
- 1 tsp garlic cloves (minced, $0.16)
- ½ tsp Italian seasoning ($0.03)
- ½ tsp smoked paprika ($0.08)
- 1 tsp salt ($0.04)
- ½ tsp black pepper (freshly cracked, $0.08)
- ¼ cup white wine ($0.60**)
- 2 Tbsp salted butter (divided into 5 pats, $0.25)
- lemon slices (for serving, $0.32)
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Collect and prep all elements. Preheat the grill to 400°F.
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In a big bowl, add shrimp, zucchini, yellow squash, crimson bell pepper, crimson onion, garlic, Italian seasoning, smoked paprika, salt, black pepper, and wine, and stir nicely.
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Reduce 5 12×18-inch sheets of professional quality foil***. Divide the shrimp and vegetable combination evenly between the 5 foil packs, putting in the course of the foil with a pat of butter on prime. Bringing the quick sides of the foil collectively, fold the seams collectively twice, after which tuck the ends in and as much as seal tightly.
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Place the packets on the grill and cook dinner for 8 minutes.
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Take away packets from the grill and permit them to chill for 3-5 minutes. Then, serve with recent lemon slices and revel in!
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**Wine Substitute: Use equal components hen or veggie broth with 1 tsp lemon juice if most well-liked.
***You need to use common aluminum foil as an alternative of professional quality—simply double up every packet, so that you’ll want ten sheets in complete.
Serving: 1servingEnergy: 163kcalCarbohydrates: 12gProtein: 15gFats: 6gSodium: 1024mgFiber: 3g
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how one can make Grilled Shrimp and Veggie Foil Pack step-by-step photographs
Collect all your elements and preheat the grill to 400°F.
Make the packet filling: Add 1 lb. massive shrimp (thawed if utilizing frozen), 2 cups zucchini (half moon slices), 2 cups yellow squash (half moon slices), 2 cups sliced crimson bell pepper, 1 cup thinly sliced crimson onion, 1 tsp minced garlic, ½ tsp Italian seasoning, ½ tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and ¼ cup white wine to to a big bowl. Toss to mix the shrimp and veggies with the seasonings.
Make the foil packets: Now lower 5 12×18-inch sheets of professional quality foil (or ten sheets if utilizing common foil). Evenly divide the shrimp and veggie combination between the 5 foil sheets. Place the combination in the course of the foil and prime with a pat of salted butter (utilizing 2 Tbsp butter complete between the 5 packets).
Carry the quick sides of the foil collectively and fold the seams collectively twice.
Then, tuck the ends of the foil packs in to seal tightly.
Grill the foil packs: Place the assembled foil packs onto your preheated grill. Cook dinner the shrimp and veggie packets for 8 minutes complete. Chances are you’ll must work in batches relying on the scale of your grill.
Serve: After 8 minutes, take away the packs from the grill and permit them to chill for 3-5 minutes. Then, open them up and serve with recent lemon wedges! Get pleasure from.
- I all the time let the packets relaxation for a couple of minutes after grilling so the juices can redistribute and end cooking the shrimp and veggies.
- Customise every pack to suit everybody’s style! Add a pinch of crimson pepper flakes to your foil pack when you love spice, or use completely different veggies to fit your household. In the event you’re swapping the greens, I’d go for softer ones like cherry tomatoes or mushrooms, in order that they cook dinner by way of concurrently the shrimp.
- Use thick foil and fold the sides nicely. I take advantage of a heavy-duty foil, however common works simply high quality when you double it up. You additionally wish to be sure your shrimp and vegetable foil packs are sealed tightly to lock within the steam (and all of the scrumptious taste!)
- Need to use the oven? I normally make these shrimp and vegetable foil packs on the grill, however when you don’t have one, preheat your oven to 425°F and bake for about 15-20 minutes, or till the shrimp is cooked by way of. I’d rigorously open one packet to examine for doneness. The shrimp needs to be pink, opaque, and formed like a unfastened “C” when it’s accomplished.
- Not within the temper for shrimp? My grilled sausage and peppers foil packs are simply as scrumptious, and use pre-cooked sausage for an additional smoky taste!
Serving Recommendations
These shrimp foil packs are nice for picnics, tenting, or fast weeknight dinners. After I make them, I prefer to preserve issues easy and serve the foil packs as they’re…no want for further plates except you need them! A fast squeeze of lemon and a handful of parsley or cilantro (when you’ve received some) excessive provides further brightness. If I am making further sides, I’ll go for rice, roasted vegetable couscous, or slice up some crusty bread. And if I need extra veggies, I’ll additionally make grilled okra or grilled cabbage on the facet!
Storage & Reheating
Any leftover grilled shrimp and greens could be saved proper within the foil packs, or you’ll be able to switch them to an hermetic container and preserve them within the fridge for as much as 2 days. To reheat, heat the packs gently on the grill, or warmth the shrimp and veggies (with out the foil) within the microwave till heated by way of. Go low and sluggish so the shrimp doesn’t overcook. As for freezing, I wouldn’t suggest it because the shrimp and veggies might grow to be mushy after thawing and reheating.
