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Shrimp and Veggie Foil Packs

  • Author: Jocelyn Brown
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


You’ll taste summer in every bite of this flavorful Shrimp and Veggie Foil Packs recipe!  They’re so easy to make and makes a perfect addition to a weeknight dinner or your next summer cookout! 



2 lb. large raw shrimp, peeled and deveined 

1 large zucchini, chopped

1 large yellow squash, chopped

1 ½ cups green beans, cut in bite sized pieces

1 Fresh ear of corn with the kernels cut off

2 cups whole cherry tomatoes

½ medium onion cut into chunks 

1 orange bell pepper cut into bite sized pieces

1 yellow bell pepper cut into bite sized pieces

3 tbsp. fresh chopped parsley divided

2 tbsp. fresh chopped basil

1 tsp. paprika

1 tsp. oregano

½ tsp. cumin


  1. Preheat the oven to 425 degrees.
  2. Chop or cut the vegetables as specified in the ingredients’ list.
  3. Place the vegetables and shrimp into a large mixing bowl.
  4. Add the olive oil, seasonings, 2 Tbsp. of the chopped parsley, the basil and minced garlic.
  5. Toss the ingredients well to combine.
  6. Place 6 large sheets of aluminum foil on a table, and place an even amount of the shrimp and vegetable mixture into the center of each one.
  7. Fold the edges of each piece of aluminum foil up lengthwise in the center, and fold down a few times to secure. Fold the edges of each piece of aluminum foil up to form a complete closed packet.
  8. Place the packets into the oven, and bake for 15-20 minutes, or until the vegetables are tender to your liking and the shrimp is cooked through.
  9. Open the packets carefully as steam will escape. Serve sprinkled with parsley and squeeze fresh lemon juice on top.
  10. Enjoy!