Grilled Shrimp and Veggie Foil Pack

Name: Grilled Shrimp and Veggie Foil Pack (20 Minutes)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 lb. large 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 red bell pepper (sliced, $1.48); 1 cup red 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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Grilled Shrimp and Veggie Foil Packs are buttery, garlic-forward packets of shrimp, zucchini, squash, and bell peppers that cook together on the grill in 8 minutes with zero cleanup beyond the foil.

🌍American 🥗Pescatarian 🏷️Grilled shrimp and veggie foil pack

Total

18 min

Servings

5

Recipe Source

View original recipe

From Budget Bytes

Ingredients

13 Ingredients

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Instructions

1
Gather and prep all ingredients. Preheat the grill to 400°F.
2
In a large bowl, add shrimp, zucchini, yellow squash, red bell pepper, red onion, garlic, Italian seasoning, smoked paprika, salt, black pepper, and wine, and stir well.
3
Cut five 12x18-inch sheets of heavy-duty foil***. Divide the shrimp and vegetable mixture evenly between the 5 foil packs, placing in the middle of the foil with a pat of butter on top. Bringing the short sides of the foil together, fold the seams together twice, and then tuck the ends in and up to seal tightly.
4
Place the packets on the grill and cook for 8 minutes.
5
Remove packets from the grill and allow them to cool for 3-5 minutes. Then, serve with fresh lemon slices and enjoy!

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Tips & Notes

Pro tips

Seal the foil packets tightly by folding seams twice and tucking ends upward; this traps steam and ensures even, fast cooking.
Pat the shrimp dry before mixing with vegetables to reduce excess moisture and allow better browning.
Divide ingredients evenly between 5 packets so all cook at the same rate; uneven portions lead to overcooked or undercooked shrimp.
Allow packets to cool 3–5 minutes before opening to avoid steam burns and to let flavors meld.

Substitutions

yellow squash → summer squash or additional zucchini (flavor remains mild and sweet)
red bell pepper → orange or yellow bell pepper (sweeter profile)
salted butter → ghee or olive oil (dairy-free option; use 3 tablespoons total)
white wine → dry vermouth or chicken broth (maintains sauce body)

Storage & make-ahead

Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat gently in a covered skillet over medium heat for 3–4 minutes or in a 350°F oven for 5 minutes.

Equipment

heavy-duty foil · grill

Common Questions

Can I make these foil packs ahead of time?

Yes. Assemble the foil packets up to 4 hours before grilling and refrigerate. Add the butter pat just before grilling to prevent it from melting into the vegetables.