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- 1 lb (450g) large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon paprika - 1 teaspoon dried thyme - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced - Fresh parsley, chopped (for garnish) When I cook Lemon Garlic Shrimp Foil Packs, I love using large shrimp. They soak up the flavors well. Olive oil adds richness and helps the garlic stick. Fresh garlic gives the dish a strong, tasty kick. Lemon zest and juice brighten the meal. Paprika adds a hint of smokiness, while dried thyme gives it depth. The cherry tomatoes burst with sweetness, and zucchini adds crunch. Don’t forget the parsley! It adds a fresh touch to your dish. - Salt and pepper to taste Marinating the shrimp is key. It allows the flavors to soak in and makes every bite delicious. I mix salt and pepper into the marinade. You can adjust these to your liking. A little salt brings out the flavors of the shrimp and veggies. A pinch of black pepper adds warmth. It’s a simple way to elevate your meal. Remember, the longer the shrimp sits in the marinade, the more flavorful they become. {{ingredient_image_1}} Start by making a tasty marinade. In a large bowl, mix these ingredients: - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste Stir all the ingredients until they blend well. This mix really boosts flavor. For the best taste, add the shrimp and vegetables to the marinade. Toss them until they are all coated. This helps the shrimp and veggies soak up all that yummy flavor. Next, prepare the foil packs. Cut four sheets of aluminum foil, about 12 inches long. This size works great for holding all the goodness. Now, divide the shrimp and vegetable mix evenly onto each piece of foil. Make sure to keep any leftover marinade in the bowl. This is important for extra flavor later. Once you have your shrimp and veggies laid out, fold up the sides of the foil. Crimp the top to seal each pack tightly. This step is key to keep the steam inside while cooking. You can cook these packs in two ways: grilling or baking in the oven. If you grill, preheat to medium-high heat. For the oven, set it to 400°F (200°C). For cooking time, aim for 10-12 minutes. The shrimp should turn pink and be cooked through. The veggies will be tender, too. Keep an eye on the packs, as the steam can be hot when you open them. After cooking, drizzle any leftover marinade over the shrimp and veggies for added flavor. Enjoy! To boost the flavor of your Lemon Garlic Shrimp Foil Packs, consider adding fresh herbs like basil or cilantro. Fresh herbs brighten your dish and add depth. You can also sprinkle a little red pepper flakes for heat. This small tweak can change the whole meal! For extra acidity, try adding a splash of white wine or a bit of vinegar. Acid helps balance the richness of the shrimp and olive oil. It makes every bite pop with flavor! Sealing your foil packs is key to keeping the steam inside. Fold the sides tightly and crimp the top well. This method traps steam and ensures even cooking. No steam escapes, and your shrimp will be juicy and tender. If you want a fun twist, try cooking over a campfire! Just place the foil packs on hot coals. It adds a smoky flavor that pairs beautifully with the shrimp. Just remember to check them often, as cooking times may vary. Pro Tips Marinate for Flavor: For an extra burst of flavor, let the shrimp and vegetables marinate for 30 minutes before assembling the foil packs. Vegetable Variations: Feel free to swap out the zucchini and cherry tomatoes for your favorite vegetables like bell peppers, asparagus, or corn. Check for Doneness: Always check the shrimp for doneness; they should be opaque and pink. Overcooking can make them rubbery. Serving Suggestions: Pair your foil packs with a side of rice or crusty bread to soak up the delicious juices! {{image_2}} You can easily change the protein in this dish. If you don’t have shrimp, try chicken or fish. Chicken breast works well and cooks nicely. Fish like salmon or cod also adds great taste. Just adjust cooking time based on your choice. For veggies, use what you have. Asparagus and bell peppers are tasty swaps. They bring fresh flavors to the pack. Seasonal vegetables like corn or green beans are also great options. These swaps keep the recipe fun and flexible. Want some heat? Add chili flakes or a spicy sauce. This kick makes the dish exciting and bold. You can adjust the spice level to suit your taste. For a Mediterranean twist, add olives or feta cheese. Olives give a salty bite, while feta adds creaminess. Both options enhance the overall flavor. Experimenting with these twists can create a new favorite dish! To store leftovers safely, let the foil packs cool to room temperature. Then, transfer them to an airtight container. You can also wrap them tightly in plastic wrap. This keeps the shrimp fresh and tasty. Store in the fridge for up to 2 days. After that, the shrimp may lose flavor and texture. For the best flavor when reheating, keep the shrimp moist. You can use the microwave or the oven. - Microwave: Place the shrimp in a microwave-safe dish. Cover it with a damp paper towel. Heat for 1-2 minutes, checking every 30 seconds. - Oven: Preheat the oven to 350°F (175°C). Place the foil pack on a baking sheet. Heat for about 10 minutes. This method keeps the shrimp juicy. Always check that the shrimp is warm all the way through before serving. Enjoy your meal again! How long do you cook shrimp on the grill in foil? You cook shrimp in foil for about 10-12 minutes. This time is perfect for getting shrimp pink and tender. Make sure you check the shrimp around the 10-minute mark. If they are not fully pink yet, give them a few more minutes. It’s quick and easy! Can I make Lemon Garlic Shrimp Foil Packs ahead of time? Yes, you can prepare the shrimp foil packs ahead of time. Just mix everything in the marinade and assemble the packs. Store them in the fridge until you’re ready to cook. They can sit for up to 24 hours, which helps the flavors blend well. What should I serve with Lemon Garlic Shrimp Foil Packs? These shrimp foil packs pair well with several sides. I like to serve them with rice or couscous. A fresh salad also works great. You could add lemon wedges to brighten the meal and enhance the flavors. Bread is another tasty option to soak up the juices. Can I freeze leftover shrimp foil packs? Yes, you can freeze leftover shrimp foil packs. Just make sure they are cooled first. Wrap them tightly in plastic wrap and then in foil. They last well in the freezer for about three months. When you’re ready to eat, thaw them overnight in the fridge before reheating. In this blog post, we covered how to make delicious shrimp foil packs. We explored the key ingredients, marinade tips, and cooking techniques. I shared seasoning methods to boost flavor and offered variations for different tastes. We also talked about storing and reheating leftovers. Now, you can enjoy a tasty and easy meal anytime. With these tips, your shrimp foil packs will impress friends and family. Try it out and make this dish your own!

Lemon Garlic Shrimp Foil Packs

A delicious and easy recipe for shrimp cooked with garlic, lemon, and vegetables in foil packs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon zested and juiced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, sliced
  • to garnish fresh parsley, chopped

Instructions
 

  • Preheat your grill to medium-high heat or your oven to 400°F (200°C).
  • In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, paprika, dried thyme, salt, and pepper. Mix well to form a marinade.
  • Add the shrimp, cherry tomatoes, and zucchini to the marinade. Toss until the shrimp and vegetables are well coated.
  • Cut four large sheets of aluminum foil, about 12 inches long.
  • Place an equal amount of the shrimp and vegetable mixture onto the center of each foil sheet, making sure to reserve any marinade left in the bowl.
  • Fold up the sides of the foil and then crimp the top to seal each pack tightly, making sure no steam can escape.
  • Place the foil packs on the grill or in the oven. Cook for about 10-12 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.
  • Carefully open the foil packs (watch out for steam!) and drizzle any leftover marinade over the contents if desired.
  • Garnish with freshly chopped parsley before serving.

Notes

Serve the foil packs directly on plates, or unwrap them in a shallow bowl for a rustic look. Add lemon wedges for extra garnish and enjoy!
Keyword easy recipe, foil packs, grilling, seafood, shrimp