In this festive recipe, veggies and shrimp are tossed with garlic, lemon, and white wine, then grilled to tender, smoky perfection. These grilled shrimp foil packets are easy to assemble, delicious, and ready in 30 minutes. Perfect for your next backyard BBQ or camping trip!

An opened grilled shrimp foil packet with a lemon wedge on a plate with a fork.
Photo Credits: Ali Redmond

Sometimes I like to take a break from stovetop cooking and head outdoors. To do this, I need a recipe that requires minimal dishes and prep time but is still delicious. Well, let me tell you, these grilled shrimp foil packets are just that!

This technique may seem rustic, but it's essentially the classic technique of cooking en papillote, or "in paper, " like this roasted Fish En Papillote or Salmon En Papillote. The foil traps the steam, which cooks the veggies and shrimp very gently so everything becomes beautifully tender. By cooking it over a BBQ or live fire, you get all the delicious smoky flavor too!

The best part is that this method is great for groups with picky eaters and dietary restrictions. You can customize each packet to individual preferences. If you love spice, add extra chili to your packet. Swap out the peppers for squash if someone has a nightshade allergy. The possibilities are endless, and this approach makes it stress-free to feed everyone.

And who doesn't enjoy unwrapping their own little package of deliciousness? Plus cleaning up is a breeze–just gather up the foil and toss it away!

Table of Contents
  1. Ingredients for Grilled Shrimp Foil Packets
  2. Ingredient Spotlight
  3. How to Make Grilled Shrimp Foil Packets
    1. Prep the Packet
    2. Grill the Shrimp and Veggies
  4. Ways to Mix it Up
  5. Make Shrimp Foil Packets in the Oven or Over a Campfire
  6. What to Serve with Grilled Shrimp Foil Packets 
  7. Reheating Shrimp
  8. More Shrimp Recipes
  9. Shrimp Foil Packets with Vegetables Recipe
Ingredients for grilled shrimp foil packets including shrimp, zucchini, green bell pepper, red bell pepper, onion, olive oil, white wine, garlic, lemons, smoked paprika, rosemary, chili flakes, honey, salt and parsley.

Ingredients for Grilled Shrimp Foil Packets

You can use any quick-cooking vegetables you choose, just make sure to slice them into small pieces so they cook in the same amount of time as the shrimp. You’ll need:

  • Shrimp: I prefer to use fresh shrimp for cooking, but frozen ones can also be used. I have chosen peeled and deveined shrimp, but leaving the heads and tails is also an option.
  • Zucchini: Has a natural sweetness that complements the shrimp.
  • Bell peppers: I enjoy adding a variety of bell peppers to the dish. I have used red and green varieties, but sweet yellow varieties also add a delicious summery flavor. 
  • Onion: Onions release a beautiful sweetness. Whether you use red or white onions, slice them thinly. 
  • Extra virgin olive oil: Adds a beautiful pepperiness and taste, particularly a high-quality variety like the selection at our shop. Don’t be afraid to add more; the shrimp will poach, and the juices will be delightful. 
  • White wine: Wine and shrimp are a great combination. The sweetness of the wine reduces and adds a beautiful floral note. I always like to use wine that is good enough to drink, or you can substitute with chicken stock/broth.
  • Garlic: Boosts the umami flavor. 
  • Lemon: I always use fresh lemon juice. The bottled varieties have a slight bitterness. If you do not have lemons, you could swap them with limes or even oranges. 
  • Smoked paprika: Gives a deep, smoky flavor. 
  • Rosemary: A small amount gives a lovely woody undertone.
  • Chili flakes (optional): I love spice, so adding heat is a no-brainer. I enjoy the sensation of sweet and slightly warm-hot. Feel free to omit or adjust to suit your palate. 
  • Salt: Always added to enhance food's natural flavors.
  • Honey: Provides an outstanding balance between sweet, salty, and sour! Use high-quality wildflower honey like the Greek honey from our shop. 
  • Parsley: Chopped parsley brightens and freshens the dish. You can substitute cilantro if you prefer. 
An overhead photo of 4 opened grilled shrimp foil packets.

Ingredient Spotlight

Choose either shrimp or prawn to make this recipe. Both options will result in a delicious dish! Though they look similar and can often be used interchangeably, they are separate crustaceans. Shrimp have claws and one pair of legs, while prawns have three pairs of claws. 

Prawns are also slightly sweeter in taste, meatier in texture, and tend to be larger. Both shrimp and prawns can be found in saltwater or freshwater, but prawns are more likely to be harvested in freshwater.

A close up photo of an opened grilled shrimp foil packet with a lemon wedge.

How to Make Grilled Shrimp Foil Packets

The trick with grilling shrimp packets is not to peek, as you’ll let out steam and extend the cooking time. This method is very gentle, so shrimp can cook for longer than with direct heat. If you do not want individual portions, you can also make the whole amount in one large packet. Here are the steps:

Prep the Packet

  • Prepare the packet. Cut four sheets of aluminum foil and four sheets of parchment paper to roughly 12 x 12-inches long. Layer the parchment paper on top of each foil sheet. Turn in the sides to create a bowl shape or enough so the juices won't seep out when you add the ingredients. Set aside. A sheet of foil lined with parchment paper and formed into a bowl-like shape.
  • Prepare the seasonings. In a large bowl, whisk together ⅓ cup olive oil, ½ cup white wine, 3 minced garlic cloves, the zest and juice of two lemons, 4 teaspoons smoked paprika, 4 teaspoons chopped rosemary, ½ teaspoons chili flakes (if you’d like), and ½ cup honey. Season with salt to taste.
  • Add the shrimp and veggies. Add 2 pounds shrimp (peeled and deveined if you’d like), 2 trimmed and sliced zucchini, sliced ½ green bell pepper, sliced red bell pepper, and sliced ½ white onion. Mix to coat.The ingredients for the grilled shrimp foil packets mixed together in a large bowl.
  • Wrap the shrimp packets. Divide the shrimp and vegetable mixture evenly into your foil bowls, spooning in the juices as well. Take two sides of the foil and meet in the middle, turning them down a little to seal the top, then fold the edges to seal the sides, leaving some room for air and steam to develop. It does not have to look perfect; you just want the steam to gather in the packet while keeping the juices from running out.

Grill the Shrimp and Veggies

  • Get ready to cook. Heat the grill to medium-high heat (400-450°F). Slice the remaining lemon into wedges for serving. 
  • Cook the shrimp packets. Place the packets on un-oiled grates with the folded sides up. Cover and grill for 15 minutes. Carefully open one packet (taking care to avoid the steam) and ensure the shrimp and veggies are cooked. When fully cooked, the shrimp should turn pink and curl. If it needs more time, reseal the packet, cover the grill, and allow it to cook for 5 minutes longer. 3 sealed grilled shrimp packets on a grill.
  • Serve: Remove the packets from the grill and serve immediately with chopped parsley and a squeeze of lemon juice. Be careful. Hot steam will be released when the packet is opened. An overhead photo of 4 opened uncooked shrimp foil packets.

Ways to Mix it Up

There are many ways to make this recipe your own! Some ideas: 

  • Swap the shrimp for fish: Use thinly cut pieces of flake, cod, or salmon, or even slice up your favorite sausage. 
  • Make it vegetarian: Add a medley of your favorite veggies and seasonings with rosemary, plenty of garlic, and olive oil. 
  • Make it hot and spicy: Add chopped chili to the mixture.
A close up of 4 opened grilled shrimp foil packets.

Make Shrimp Foil Packets in the Oven or Over a Campfire

  • Don't have a grill? Don't worry! These foil packets can be baked in the oven. Preheat to 425°F. Place packets on a baking tray and bake for 15-20 minutes.
  • Planning a camping trip? These pre-prepared food packets are perfect for impressing friends and enjoying hassle-free meals. Simply place them on a campfire and let the magic happen!
  • Rather have one large food packet? No problem. Just assemble on a larger sheet of foil and baking paper, keeping food in as much of a single layer as possible (not piled high) for even cooking, and off it goes!
An opened grilled shrimp foil packet with a lemon wedge on a plate with a fork next to a bowl of lemon wedges and a glass of water.

What to Serve with Grilled Shrimp Foil Packets 

There are a few ways to serve grilled shrimp. You can enjoy it alongside a fresh loaf of crusty bread, perfect for dipping into the savory juices. You can enjoy it served over spaghetti or Basmati rice, ensuring you add all the delicious, flavorful juices. 

Garnish with some fresh chopped parsley, and a squeeze of lemon juice. You don’t need much else but a fresh salad and something cold to drink (N/A sangria is a great choice) would round out the meal nicely.

Reheating Shrimp

Reheat shrimp foil packets in the oven at a low temperature (250°F) to avoid a rubbery texture. Otherwise, enjoy your shrimp cold or at room temperature.

More Shrimp Recipes

3.80 from 5 votes

Shrimp Foil Packets with Vegetables

photograph of author Ruth Bardis.Ruth Bardis
An opened grilled shrimp foil packet with a lemon wedge on a plate with a fork next to a plate of lemon wedges.
This festive pescatarian main is great for BBQs, weeknight dinners and camping trips alike! As a bonus, everything cooks together wrapped in foil so clean up is a breeze.
The shrimp packets can be assembled a day before and left in the refrigerator.
Prep – 10 minutes
Cook – 15 minutes
Total – 25 minutes
Cuisine:
Mediterranean
Serves – 4
Course:
Entree

Equipment

  • Heavy duty aluminum foil
  • Parchment paper

Ingredients
  

  • cup extra virgin olive oil
  • ½ cup white wine
  • 3 garlic cloves, minced
  • 3 lemons
  • 4 teaspoons smoked paprika
  • ½ teaspoon chili flakes (optional)
  • 4 teaspoons chopped rosemary
  • ½ cup honey
  • Kosher salt
  • 2 pounds shrimp, peeled and deveined
  • 2 medium zucchinis, trimmed and sliced into half-moons
  • ½ green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ white onion, thinly sliced
  • Chopped parsley, for garnish

Instructions
 

  • Prepare the packet. Cut four sheets of aluminum foil and four sheets of parchment paper to roughly 12 x 12-inches long. Layer the parchment paper on top of each foil sheet. Turn in the sides to create a bowl shape, or enough so the juices won't seep out when you add the ingredients. Set aside.
  • Prepare the seasonings. In a large bowl, whisk together the olive oil, wine, garlic, the zest and juice of two of the lemons, smoked paprika, chili flakes (if using), rosemary and honey. Season with salt to taste.
  • Add the shrimp, zucchini, peppers, and onion. Mix to coat.
  • Wrap the shrimp packets. Divide the shrimp and vegetable mixture evenly into your foil bowls, spooning in the juices as well. Take two sides of the foil and meet in the middle, turning them down a little to seal the top, then fold the edges to seal the sides, leaving some room for air and steam to develop. It does not have to look perfect; you just want the steam to gather in the packet while keep the juices from running out.
  • Get ready to cook. Heat the grill to medium-high heat (400-450°F). Slice the remaining lemon into wedges for serving.
  • Cook the shrimp packets. Place the packets on un-oiled grates with the folded sides up. Cover and grill for 15 minutes. Carefully open one packet (taking care to avoid the steam) and ensure the shrimp and veggies are cooked. When fully cooked, the shrimp should turn pink and curl. If it needs more time, reseal the packet, cover the grill, and for an additional 5 minutes.
    3 sealed grilled shrimp packets on a grill.
  • Serve: Remove the packets from the grill and serve immediately with chopped parsley and a squeeze of lemon juice. Be careful. Hot steam will be released when the packet is opened.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, smoked paprika, and honey used in this recipe.
  • Don’t Peek: Don’t open the packet before the 15 minutes of cooking time has passed, as you’ll let out steam and add a few more minutes to the cooking time. The parcel method is very gentle, so shrimp can cook for longer than with direct heat.
  • Use Thick Foil: I like to use heavy-duty foil for grilling so that it does not rip. You could add two sheets if you don’t have the thicker variety. 

Nutrition

Calories: 571.5kcalCarbohydrates: 52gProtein: 48.8gFat: 20.1gSaturated Fat: 2.9gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 13.4gTrans Fat: 0.01gCholesterol: 365.1mgSodium: 291mgPotassium: 1178.9mgFiber: 5.3gSugar: 42gVitamin A: 2262.9IUVitamin C: 112.5mgCalcium: 203.8mgIron: 3.1mg
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Ruth Bardis is an international award-winning cookbook author, food stylist, publisher, and photographer passionate about all thing’s Greek food.  She was born in Australia to Greek parents. Her strong ethnic heritage and love of nourishing food facilitated her switch from fashion designing to cooking, photography, and writing. 
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3.80 from 5 votes

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Comments

  1. Jd says:

    1 star
    Blah. Little taste. Would not make again.

  2. Dan says:

    4 stars
    I tried this and it was delicious. I like Luan's idea of marinating the shrimp for a bit beforehand. I will do that next time, and yes, there will be a next time!

  3. Luan Bell says:

    4 stars
    We loved the dish! I prepared the sauce then poured it over the frozen shrimp allowing them to marinade as they defrosted. I added the veggies a few minutes before baking it. We found it was just a little sweet. I will reduce the amount of honey next time.

  4. Shana says:

    I love your recipes and this one is no exception.

    I just wanted to say that I believe you mean “peek,” not “peak.” English major; sorry.

    Again, it’s a lovely site and a tasty recipe. Feel free not to publish this comment.

  5. Eva Hansen says:

    I always say that all of these recipes are wonderful. But this one! Wow! It is really super!

    I made this tonight for dinner for two of us. It was raining so I put it in the oven at 450 degrees to cook......and it was SOOOOO good.....lots of liquid to make it more of a 'bowl' so I will cut down a bit more on that when I make it again for just the two of us.

    I would serve this to guests - it's very different, tasty and easy to make.

    Thanks for all your wonderful recipes!

    1. TMD Team says:

      You are very welcome, Eva! So glad you loved it!

  6. Anne says:

    What can be substituted for honey.?

    1. TMD Team says:

      Hi, Anne. You could always try a bit of maple syrup instead!

  7. Beverly Hudson says:

    5 stars
    Can you freeze the foil packs before cooking?

    1. TMD Team says:

      Hi, Beverly. We really don't recommend freezing this one. The vegetables would likely loose some of their texture and thawing then refreezing then thawing shrimp could negatively impact the texture of the shrimp as well.

  8. Jill Taylor says:

    Is the measurement of 1/2 CUP honey accurate? That seems like way too much . Otherwise the recipe is one I’d like to try.

    1. TMD Team says:

      Hi, Jill. Yes, that is correct, but you can use less if you prefer.

  9. Bob Paulson says:

    Are the shrimp you use in your recipe raw uncooked or cooked?

    1. TMD Team says:

      Hi, Bob! You'll want to start with raw shrimp here. Hope you love the recipe!

  10. Tanya says:

    5 stars
    Delicious my husband and father in law really enjoyed it! I had to add season salt but it’s a fantastic recipe!

    1. TMD Team says:

      Thanks so much, Tanya!

  11. Lauren Malone says:

    Can I make this in the oven?

    1. Summer Miller says:

      Hi, Lauren! You certainly can! In the article the author says, "These foil packets can be baked in the oven. Preheat to 425°F. Place packets on a baking tray and bake for 15-20 minutes." Enjoy!

  12. Symantha Bonham says:

    Can I cook these foil packets in the oven? If so, how long and at what temperature do you recommend?

    1. TMD Team says:

      Hi, Symantha! You can! In the article the author says, "These foil packets can be baked in the oven. Preheat to 425°F. Place packets on a baking tray and bake for 15-20 minutes." Enjoy!