Shrimp and Summer Veggie Foil Packs

As summer rolls in, I can’t help but reminisce about the lazy afternoons spent grilling in the backyard with friends and family. There’s something magical about the aroma of grilled vegetables mingling with the sea-salt scent of fresh shrimp wafting through the air. Enter my go-to dish for those sunny days: Shrimp and Summer Veggie Foil Packs. This recipe is the epitome of convenience and flavor, allowing the vibrant colors of summer produce to shine alongside tender shrimp.

On a particularly sunny day, I decided to gather some friends for a backyard barbecue. I wanted to keep it simple yet delicious, so I turned to these foil packs. They’re so easy to prepare and can even be made ahead of time. The moment the packets hit the grill, the anticipation builds as the delightful sounds of sizzling begin. When it’s time to open them, the burst of flavor is nothing short of incredible.

Not only are the Shrimp and Summer Veggie Foil Packs bursting with freshness, but they also bring a delightful variety of textures and flavors together. Each bite offers a combination of sweet corn, juicy tomatoes, and succulent shrimp, all enhanced by a hint of spices. Plus, cleanup is a breeze! So, next time you’re looking for a quick weeknight dinner or a dish to impress at a gathering, these foil packs are the answer.

What to Buy for Shrimp and Summer Veggie Foil Packs

When it comes to the ingredients for Shrimp and Summer Veggie Foil Packs, fresh is key! This recipe showcases the best of summer produce, each ingredient playing a vital role in bringing the dish to life. The sweet corn, juicy tomatoes, and vibrant bell peppers not only add color but also create a medley of flavors that will tantalize your taste buds. Let’s dive into what you’ll need for this delightful meal.

• Zucchini: This versatile vegetable adds a delightful crunch to your foil packs. When sliced into half moons, they cook perfectly, maintaining their texture while soaking up the grill’s flavors.
• Yellow Squash: Similar to zucchini, yellow squash brings a mild sweetness. Its vibrant color enhances the visual appeal of the dish and pairs wonderfully with other summer veggies.
• Grape Tomatoes: Bursting with juices, these tomatoes add acidity and sweetness. They get wonderfully soft when grilled, making each bite a burst of flavor.
• Green Bell Pepper: This pepper introduces a slight bitterness that balances the dish’s sweetness. Chopped into small pieces, it becomes tender and sweet after grilling.
• Red Onion: Adding a layer of sharpness, red onion gives depth to the flavor. When grilled, they become sweeter, complementing the other ingredients beautifully.
• Fresh Corn: Sweet, crunchy, and a favorite during summer. Fresh corn adds a wonderful texture and sweetness that brightens the entire dish.
• Shrimp: The star of the show! Fresh, peeled, and deveined shrimp cook quickly, absorbing all the seasoning and flavors from the veggies.
• Olive Oil: Essential for flavor and preventing the ingredients from sticking to the foil. It also helps the spices adhere to the shrimp and vegetables.
• Garlic: Freshly minced garlic adds a punch of flavor, enhancing the overall taste of the meal.
• Salt and Pepper: Essentials for seasoning, bringing out the natural flavors of the ingredients.
• Paprika: Adds a subtle smokiness and depth of flavor that enhances the shrimp.
• Celery Seed: This spice introduces an aromatic flavor reminiscent of fresh celery, adding a unique twist.
• Dried Thyme: A classic herb that brings earthy notes, complementing the other flavors in the dish.
• Cayenne Pepper: For those who enjoy a bit of heat, cayenne can be added to taste, giving the dish an extra kick.
• Parsley: Fresh parsley is used for garnish, adding a pop of color and freshness just before serving.
• Lemon Wedges: Served alongside, lemon wedges are perfect for spritzing over the finished foil packs, brightening up the dish.

Instructions for Shrimp and Summer Veggie Foil Packs

Cooking up these Shrimp and Summer Veggie Foil Packs is a breeze! With just a few simple steps, you’ll have a deliciously grilled meal ready to enjoy. Let’s get started on preparing this delightful dish!

1. Preheat your grill over medium-high heat until it reaches about 425 degrees. This temperature is perfect for grilling, ensuring that everything cooks evenly and the shrimp turn out juicy.
2. While the grill heats up, cut eight sheets of heavy-duty aluminum foil, measuring approximately twelve by fourteen inches. This size is ideal for creating packets that hold all the ingredients snugly.
3. In a large mixing bowl, combine the chopped zucchini, yellow squash, grape tomatoes, chopped green bell pepper, red onion, fresh corn, and shrimp. This medley of vegetables and shrimp will create a colorful and tasty filling for your foil packs.
4. Drizzle olive oil over the mixture, and then sprinkle with minced garlic, salt, freshly ground black pepper, paprika, celery seed, dried thyme, and cayenne pepper. This seasoning will enhance the flavors of all the ingredients. Toss everything together to ensure the mixture is evenly coated with the oil and spices.
5. To assemble the foil packs, layer two sheets of foil per packet. Place the first sheet of foil down, followed by the second sheet laid out in the opposite direction. This double-layering ensures that nothing leaks during grilling.
6. Divide the mixture among the foil sheets, placing it in the center in a rectangular shape. Be generous with each packet to ensure everyone has plenty of delicious ingredients.
7. Wrap up the sides of the first sheet of foil, rolling the edges several times to seal it tightly. Then, take the second sheet, which should be facing the opposite direction, and wrap it around the first, rolling the edges again to create a sealed packet.
8. Carefully place the foil packets on the preheated grill. Grill for about twelve to fourteen minutes, flipping the packets over halfway through cooking. This ensures that everything cooks evenly, and the shrimp is cooked through.
9. Once the cooking time is complete, carefully open the packets, watching out for the escaping steam. The aroma will be irresistible! Sprinkle with fresh parsley and serve with lemon wedges for spritzing over the top. Enjoy your flavorful Shrimp and Summer Veggie Foil Packs!

Tips and Tricks about Shrimp and Summer Veggie Foil Packs

Making the perfect Shrimp and Summer Veggie Foil Packs is easy with a few handy tips. Whether it’s your first time grilling or you’re a seasoned pro, these pointers will help you create an amazing dish.

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days to maintain freshness.
• Freezing: You can prepare the foil packs ahead of time and freeze them. Just thaw in the fridge before grilling.
• Pairing: These packs pair beautifully with a light salad or a side of rice to soak up the juices.
• Spice Levels: Adjust the amount of cayenne pepper based on your heat preference. You can easily omit it for a milder flavor.
• Grill Alternatives: If it’s not grilling season, you can also bake these foil packs in a preheated 425-degree oven for about fourteen to sixteen minutes.
• Fresh Ingredients: Always use the freshest ingredients you can find. It makes a big difference in taste and texture.
• Personal Touch: Don’t hesitate to add your favorite herbs or spices to customize the flavor profile of your foil packs.

What Complements This Shrimp and Summer Veggie Foil Packs

When it comes to serving your delicious Shrimp and Summer Veggie Foil Packs, there are plenty of fantastic options to elevate your meal.

• Light Salads: A refreshing salad, like a classic Caesar or a simple mixed greens salad with lemon vinaigrette, complements the rich flavors perfectly.
• Quinoa or Rice: Serving over a bed of fluffy quinoa or rice allows for soaking up all the delightful juices from the foil packs, making for a satisfying meal.
• Grilled Bread: Serve with a side of grilled garlic bread or crusty baguette to enjoy every last drop of the sauce.
• Seasonal Fruit: Fresh summer fruits like watermelon or pineapple make for a light and refreshing dessert after your main meal.
• Occasions: These foil packs are perfect for summer BBQs, picnics, or simple weeknight dinners when you want something quick and easy.
• Marinades: Consider marinating the shrimp in advance for an added layer of flavor before grilling them.

FAQ

Conclusion

The Shrimp and Summer Veggie Foil Packs are a fantastic way to celebrate the vibrant flavors of summer. Their ease of preparation and delicious taste make them a must-try for any grilling occasion. I encourage you to gather your favorite summer vegetables, fire up the grill, and indulge in this delightful dish. You won’t be disappointed!

Shrimp and Summer Veggie Foil Packs

Craving something fresh and flavorful? The Shrimp and Summer Veggie Foil Packs are the ultimate summer dish! Bursting with juicy shrimp and vibrant vegetables, these packs are perfect for grilling and make for an easy weeknight dinner. You’ll love how simple they are to prepare and how delicious they taste!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/3 cups Zucchini ends trimmed, sliced into half moons
• 1 1/3 cups Yellow Squash ends trimmed, sliced into quarters
• 1 pint Grape Tomatoes
• 1 cup Green Bell Pepper chopped
• 1/2 small Red Onion chopped into chunks and separated
• 1 1/2 cups Fresh Corn
• 1 1/4 lbs Raw Shrimp peeled and deveined
• 3 Tbsp Olive Oil
• 3 cloves Garlic minced
• 1 tsp 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)
• 1 1/2 Tbsp Parsley minced, for garnish (optional)
• 4 pieces Lemon Wedges for serving

Equipment

• Chef's Knife
• Peeler
• Mixing Bowl

Method

 

1. Preheat a grill over medium-high heat to 425 degrees.
2. Cut 8 sheets of 12 by 14-inch heavy-duty aluminum foil. Use two sheets of foil per packet.
3. To a large mixing bowl, add Zucchini, Yellow Squash, Grape Tomatoes, Green Bell Pepper, Red Onion, Fresh Corn, and Shrimp.
4. Drizzle over Olive Oil, then sprinkle over Garlic, 1 tsp Salt, and freshly ground black pepper, Paprika, Celery Seed, Dried Thyme, and Cayenne Pepper.
5. Toss mixture well to evenly coat.
6. Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
7. Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
8. Grill until Shrimp is cooked through, about 12 to 14 minutes, while flipping packets over to the opposite side once halfway through grilling.
9. Carefully open packets as steam will escape. Sprinkle with Parsley and serve with Lemon Wedges for spritzing.

Notes

• Tip 1: These can also be baked in a preheated 425-degree oven for about 14 to 16 minutes.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.