Name: Shrimp and Summer Veggie Foil Packs Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: American
Ingredients: 1⅓ cups zucchini; 1⅓ cups yellow squash; 1 pint grape tomatoes; 1 cup green bell pepper; ½ small red onion; 1½ cups fresh corn; 1¼ lbs large raw shrimp; 3 tbsp olive oil; 3 cloves garlic; salt and freshly ground black pepper; 1 tsp paprika; ½ tsp celery seed; ½ tsp dried thyme; ¼ tsp Cayenne pepper; 1½ tbsp parsley; 4 Lemon Wedges

This Shrimp and Summer Veggie Foil Packs is an easy, flavor-packed, and healthy dish perfect for grilling season. This recipe is not only quick to prepare but also, it's a complete meal that features fresh summer veggies and succulent shrimp all cooked together in individual foil packs. It's sure to be a hit at any backyard barbecue or picnic.

Photos of Shrimp and Summer Veggie Foil Packs Recipe

While most of the ingredients in this recipe might already be in your pantry or fridge, there are a few you might need to pick up from the grocery store. The large raw shrimp is the star of this dish, so try to get fresh ones if possible for the best taste. The mix of summer vegetables like zucchini, yellow squash, grape tomatoes, green bell pepper, and fresh corn adds a delightful freshness to the dish. Lastly, don't forget to grab some fresh parsley and a couple of lemons for that final touch.

Ingredients for Shrimp and Summer Veggie Foil Packs

Zucchini: A summer squash that's great for adding a slightly sweet flavor and lots of nutrients.

Yellow squash: Another variety of summer squash, it has a mild flavor that pairs well with other ingredients.

Grape tomatoes: These tiny tomatoes add a burst of sweetness and a pop of color.

Green bell pepper: Provides a crunchy texture and a slightly bitter taste.

Red onion: Used for its potent flavor and color.

Fresh corn: Adds a touch of sweetness and crispness to the dish.

Large raw shrimp: The main protein source of this dish, shrimp is low in fat and high in protein.

Olive oil: Used for its rich flavor and health benefits, it helps to cook and flavor the shrimp and veggies.

Garlic: Adds a strong, spicy flavor that pairs well with shrimp.

Salt and freshly ground black pepper: Basic seasonings that enhance the flavors of the other ingredients.

Paprika: Gives a sweet-smoky flavor and a beautiful color.

Celery seed: Has a strong, savory flavor that complements the shrimp.

Dried thyme: Adds an earthy and slightly floral flavor.

Cayenne pepper: Adds a spicy kick to the dish.

Parsley: Used as a garnish, it adds a fresh flavor and color to the dish.

Lemon wedges: Used for serving, adds a tangy flavor that brightens up the dish.

One reader, Alyssa Epstein says:

This shrimp and summer veggie foil packs recipe is a game-changer! The flavors are incredible, and the veggies are perfectly cooked. It's so easy to make and clean-up is a breeze. I love how the shrimp is tender and juicy. It's a must-try for any summer gathering!

Alyssa Epstein

Key Techniques for Perfecting Shrimp and Summer Veggie Foil Packs

How to prepare the foil packs: Wrapping the ingredients in the foil packs ensures that the shrimp and veggies cook evenly and retain their flavors. It's important to layer the ingredients properly and seal the packets tightly to prevent any juices from leaking out.

How to grill the foil packs: Grilling the foil packs over medium-high heat allows the ingredients to cook through while infusing them with a smoky flavor. It's essential to flip the packets halfway through grilling to ensure even cooking.

How to know when the shrimp is cooked through: The shrimp should turn pink and opaque when they are fully cooked. It's important to avoid overcooking the shrimp to prevent them from becoming tough and rubbery.

How To Make Shrimp and Summer Veggie Foil Packs

These summer veggie foil packs are loaded with seasoned zucchini, squash, and tomatoes, grilled with shrimp, and served with a squeeze of lemon.

Preparation: 20 minutes

Cooking: 12 minutes

Total: 32 minutes

Serves:

Ingredients

1⅓cupszucchini,(1 small), ends trimmed, sliced into half moons
1⅓cupsyellow squash,(1 small), ends trimmed, sliced into quarters
1pintgrape tomatoes
1cupgreen bell pepper,chopped
½small red onion,chopped into chunks and separated
1½cupsfresh corn
1¼lbslarge raw shrimp,(21/25), peeled and deveined
3tbspolive oil
3clovesgarlic,(1 tbsp), minced
salt and freshly ground black pepper
1tsppaprika
½tspcelery seed
½tspdried thyme
¼tspcayenne pepper,or to taste, optional
1½tbspparsley,minced, for garnish, optional
4lemon wedges,for serving

Instructions

Preheat a grill over medium-high heat to 425 degrees F.
Cut 8 sheets of 12×4-inch heavy-duty aluminum foil. Use two sheets of foil per packet.
To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn, and shrimp.
Drizzle over olive oil, then sprinkle over garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, celery seed, thyme, and cayenne pepper. Toss mixture well to evenly coat.
Layer two sheets of foil per packet, with the first sheet of foil laying in the opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
Wrap up sides of the first sheet of foil and roll edges several times to seal, then place the second sheet going opposite length and wrap while rolling edges to seal.
Grill for about 12 to 14 minutes until shrimp is cooked through, while filliping packets over to opposite side once halfway through grilling.
Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.

Nutrition

Calories: 321.66kcal
Fat: 12.26g
Saturated Fat: 1.86g
Trans Fat: 0.01g
Monounsaturated Fat: 7.85g
Polyunsaturated Fat: 1.79g
Carbohydrates: 25.15g
Fiber: 4.96g
Sugar: 8.30g
Protein: 32.88g
Cholesterol: 228.21mg
Sodium: 1025.08mg
Calcium: 150.89mg
Potassium: 1140.44mg
Iron: 2.64mg
Vitamin A: 84.06µg
Vitamin C: 65.32mg

Crucial Technique Tip for Mastering Shrimp and Summer Veggie Foil Packs

When grilling the shrimp and veggie foil packs, it's important to remember that the shrimp will cook faster than the vegetables. To ensure everything cooks evenly, cut your vegetables into smaller, bite-sized pieces. This will allow them to cook at the same rate as the shrimp, preventing overcooked shrimp or undercooked vegetables. Additionally, make sure to seal the foil packets tightly to trap in the heat and steam, which helps to cook the ingredients thoroughly and infuse them with flavor.

Time-Saving Tips for Preparing Shrimp and Veggie Foil Packs

Prep ahead: Chop and prepare the vegetables and shrimp in advance to save time when assembling the foil packs.

Use pre-cooked shrimp: Consider using pre-cooked shrimp to reduce the grilling time and ensure they are cooked through evenly.

Grill in batches: If you're making a large quantity, grill the foil packs in batches to ensure even cooking and prevent overcrowding on the grill.

Invest in a grill basket: Consider using a grill basket to cook the shrimp and veggies together, saving time on assembling individual foil packs.

Opt for frozen veggies: Use frozen vegetables instead of fresh ones to save time on prep work while still enjoying the flavors of summer produce.

Prep seasoning in advance: Mix the seasoning blend ahead of time and store it in an airtight container for quick and easy seasoning when making the foil packs.

Substitute Ingredients For Shrimp and Summer Veggie Foil Packs Recipe

zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement for zucchini in this recipe.
yellow squash - Substitute with zucchini: Zucchini can be used as a substitute for yellow squash, as it has a similar texture and flavor profile.
grape tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can be used as a substitute for grape tomatoes, as they are similar in size and flavor.
green bell pepper - Substitute with red bell pepper: Red bell pepper can be used as a substitute for green bell pepper, providing a slightly sweeter flavor and vibrant color.
red onion - Substitute with yellow onion: Yellow onion can be used as a substitute for red onion, offering a milder flavor and similar texture when cooked.
fresh corn - Substitute with frozen corn: Frozen corn can be used as a substitute for fresh corn, as it retains its sweetness and texture when cooked.
large raw shrimp - Substitute with chicken breast strips: Chicken breast strips can be used as a substitute for shrimp, providing a lean protein option with a meaty texture.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild flavor and high smoke point for grilling.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient option with a milder flavor.
paprika - Substitute with smoked paprika: Smoked paprika can be used as a substitute for paprika, adding a rich, smoky flavor to the dish.
celery seed - Substitute with celery salt: Celery salt can be used as a substitute for celery seed, providing a combination of salt and celery flavor.
dried thyme - Substitute with dried oregano: Dried oregano can be used as a substitute for dried thyme, offering a similar earthy and aromatic flavor.
cayenne pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes can be used as a substitute for cayenne pepper, providing a similar level of heat and a touch of smokiness.
parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, adding a fresh and citrusy flavor to the dish.

Impressive Presentation Ideas for Shrimp and Summer Veggie Foil Packs

Elevate the ingredients: Use the freshest shrimp and summer vegetables to ensure the best flavors and textures in the dish.
Create a visually stunning presentation: Arrange the colorful zucchini, yellow squash, grape tomatoes, and green bell pepper in an artful manner to showcase the vibrant colors of the dish.
Enhance the aroma: Infuse the foil packs with the enticing aroma of garlic, paprika, celery seed, dried thyme, and a hint of cayenne pepper to tantalize the senses.
Highlight the freshness: Emphasize the use of fresh corn and parsley to add a burst of flavor and a pop of color to the dish.
Incorporate a touch of acidity: Serve the foil packs with lemon wedges to provide a refreshing spritz of citrus that complements the savory flavors of the dish.

Essential Kitchen Tools for Making Shrimp and Veggie Foil Packs

Grill: A cooking appliance used to cook food over an open flame or heat source.
Aluminum foil: A thin, pliable sheet of metal used for wrapping and covering food during cooking.
Mixing bowl: A deep bowl used for mixing ingredients together.
Tongs: A utensil with two arms and a pivot near the handle, used for gripping and lifting food.
Cutting board: A flat board used for cutting and preparing food.
Knife: A sharp tool used for cutting and preparing ingredients.
Measuring cups and spoons: Utensils used for accurately measuring ingredients.
Grater: A tool used to shred or grate ingredients such as cheese or vegetables.
Lemon squeezer: A tool used to extract juice from lemons.
Food processor: An electric appliance used for chopping, blending, and pureeing ingredients.

Storage and Freezing Guidelines for Shrimp and Summer Veggie Foil Packs

Let the shrimp and veggie foil packs cool completely before storing or freezing. This will prevent condensation from forming inside the packaging, which can lead to soggy or spoiled food.
For short-term storage, place the cooled foil packs in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3 days.
To freeze, wrap each cooled foil pack tightly in plastic wrap or aluminum foil. Place the wrapped packs in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container or bag with the date and contents.
Frozen shrimp and veggie foil packs can be stored for up to 2 months. To maintain the best quality, consume within 1 month.
To reheat, remove the foil packs from the freezer and let them thaw in the refrigerator overnight. Once thawed, place the foil packs on a baking sheet and reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat the thawed packs on the grill over medium heat for 5-7 minutes, flipping once halfway through.
If you prefer to reheat the shrimp and veggies without the foil, carefully open the thawed packs and transfer the contents to a baking dish. Cover the dish with foil and reheat in the oven as directed above.

How To Reheat Leftover Shrimp and Summer Veggie Foil Packs

Preheat your oven to 350°F (175°C). Place the leftover shrimp and summer veggie foil packs on a baking sheet and reheat for 10-15 minutes, or until heated through. This method helps to retain the moisture and flavors of the dish while preventing the shrimp from becoming rubbery.
For a quicker option, you can use the microwave. Transfer the contents of the foil packs to a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, or until the shrimp and vegetables are heated through. Be careful not to overheat, as this can cause the shrimp to become tough.
If you have a steamer or a double boiler, you can reheat the shrimp and summer veggie foil packs using this method. Place the contents of the foil packs in the steamer basket or the top part of the double boiler, and steam for 3-5 minutes, or until heated through. This method helps to retain the texture and moisture of the shrimp and vegetables.
For a stovetop option, heat a large skillet over medium heat. Add a small amount of olive oil or butter, and then transfer the contents of the foil packs to the skillet. Stir gently and heat for 3-5 minutes, or until the shrimp and vegetables are heated through. Be careful not to overcook the shrimp, as they can quickly become tough and rubbery.
If you have access to a grill, you can reheat the shrimp and summer veggie foil packs directly on the grill. Preheat the grill to medium heat, place the foil packs on the grates, and heat for 5-7 minutes, or until the contents are heated through. This method can help to infuse the dish with a smoky flavor and crisp up the vegetables slightly.

Interesting Trivia About Shrimp and Summer Veggie Foil Packs

Shrimp and summer veggie foil packs are a convenient and delicious way to enjoy a healthy meal outdoors.

Budget-Friendly: Is This Shrimp and Veggie Foil Pack Recipe Economical?

The cost-effectiveness of this shrimp and summer veggie foil packs recipe largely depends on the availability and pricing of the ingredients in your area. The use of seasonal vegetables and shrimp can make this a relatively cost-effective option, especially if you can source the ingredients locally. The approximate cost for a household of 4 people would vary, but with careful shopping and utilizing fresh, in-season produce, it can be a budget-friendly meal. As a culinary chef, I rate this recipe an 8 for its balance of flavors, simplicity, and versatility.

Is This Shrimp and Veggie Foil Pack Recipe Healthy?

This shrimp and summer veggie foil pack recipe is a healthy and nutritious choice. The dish is packed with a variety of colorful vegetables, including zucchini, yellow squash, grape tomatoes, green bell pepper, red onion, and fresh corn, which provide essential vitamins, minerals, and fiber. Shrimp is a lean protein source, low in calories and rich in beneficial nutrients like omega-3 fatty acids, selenium, and vitamin B12. The use of olive oil adds healthy monounsaturated fats, while garlic, herbs, and spices contribute antioxidants and flavor without relying on excessive salt or unhealthy additives.

To further enhance the healthiness of this recipe, consider the following suggestions:

Use a variety of colorful vegetables to maximize the nutritional content and antioxidant properties of the dish
Opt for wild-caught shrimp, as they tend to have a better nutritional profile and fewer contaminants compared to farm-raised shrimp
Reduce the amount of olive oil slightly to lower the overall calorie content, or use a cooking spray to lightly coat the vegetables and shrimp
Serve the foil packs with a side of whole grains, such as quinoa or brown rice, to add complex carbohydrates and additional fiber to the meal
Garnish with fresh herbs like basil or cilantro for an extra burst of flavor and nutrients

Editor's Opinion: Thoughts on This Shrimp and Summer Veggie Foil Pack Recipe

The combination of fresh summer vegetables and succulent shrimp in foil packs is a delightful and convenient way to enjoy a flavorful meal. The blend of spices and herbs adds depth and complexity to the dish, while grilling in foil locks in the natural juices and flavors. The vibrant colors and textures of the vegetables create a visually appealing dish, and the addition of lemon wedges provides a refreshing citrusy finish. This recipe is a perfect choice for a quick and delicious outdoor meal, showcasing the best of summer produce and seafood.

Enhance Your Shrimp and Summer Veggie Foil Packs Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Toss asparagus with olive oil, garlic, parmesan, and roast until tender and crispy.

Honey Glazed Carrots: Cook carrots in a honey glaze until caramelized and tender for a sweet and savory side dish.

Grilled Pineapple Slices: Grill pineapple slices until caramelized and juicy for a sweet and tangy accompaniment to the shrimp and veggie foil packs.

Similar Recipes to Try If You Enjoy Shrimp and Veggie Foil Packs

Grilled Chicken and Vegetable Skewers: Marinate the chicken and vegetables in a tangy, herb-infused marinade before threading them onto skewers and grilling to perfection.

Mango Avocado Salsa: Combine ripe mango, creamy avocado, red onion, jalapeno, and cilantro for a refreshing and flavorful salsa that pairs perfectly with grilled fish or chicken.

Roasted Butternut Squash Soup: Roast butternut squash, onions, and garlic until caramelized, then blend with vegetable broth and warm spices for a comforting and velvety soup.

Berry Cobbler: Toss fresh berries with sugar and a hint of lemon juice, then top with a buttery biscuit topping and bake until golden and bubbly for a delightful summer dessert.

Ideal Appetizer and Dessert Combinations for This Shrimp and Veggie Foil Pack Recipe

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy on the outside, and tender on the inside.

Caprese Skewers: Impress your guests with these elegant and refreshing skewers featuring fresh mozzarella, juicy cherry tomatoes, and fragrant basil leaves. Drizzle with balsamic glaze for a burst of sweet and tangy flavor.

Desserts:

Chocolate Lava Cake: Indulge in the rich and decadent flavors of a warm, gooey chocolate lava cake. The contrast between the molten center and the slightly crisp exterior creates a delightful sensory experience that will leave your taste buds craving for more.

Strawberry Cheesecake: Savor the creamy and luscious texture of a classic strawberry cheesecake. The smooth, velvety filling paired with the sweet and tangy strawberry topping creates a perfect harmony of flavors that is sure to satisfy your dessert cravings.

Why trust this Shrimp and Summer Veggie Foil Packs Recipe:

This recipe guarantees freshness and flavor with shrimp, zucchini, and other summer veggies. The combination of olive oil, garlic, and a blend of spices creates a mouthwatering aroma and taste. The foil packs ensure that the shrimp and veggies cook evenly, locking in their natural juices and nutrients. The addition of lemon juice adds a zesty finish, elevating the dish to a delightful summer meal. Trust in the quality of the ingredients and the simple yet effective cooking method for a delicious and satisfying dining experience.

Have you tried this delicious Shrimp and Summer Veggie Foil Packs recipe? Share your experience and any tips or variations in the Recipe Sharing forum section.

FAQ:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before using and pat them dry with paper towels to remove excess moisture.

Can I prepare the foil packs in advance?

Yes, you can prepare the foil packs in advance by assembling the ingredients in the foil packets and storing them in the refrigerator until you're ready to grill. This can be a convenient option for meal prep or entertaining.

Can I cook the foil packs in the oven instead of grilling?

Absolutely! If you prefer, you can bake the foil packs in a preheated oven at 425°F for about 15-20 minutes or until the shrimp is cooked through and the vegetables are tender.

Can I customize the vegetables in the foil packs?

Of course! Feel free to customize the vegetables to your liking. You can add or substitute vegetables such as asparagus, mushrooms, or bell peppers based on your preferences and what's in season.

How do I know when the shrimp is cooked through?

The shrimp will turn pink and opaque when they are fully cooked. Be careful not to overcook them, as they can become rubbery. It's best to check for doneness after about 12 minutes of grilling.