Name: Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound large shrimp (peeled and deveined); 2 medium zucchini (sliced into half-moons); 2 ears corn (kernels cut off the cob or 1 1/2 cups frozen); 1 red bell pepper (diced); 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 cloves garlic (minced); 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons fresh parsley (chopped); Lemon wedges for serving

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If you’re ready for a sizzling summer meal that practically guarantees smiles all around, you’ve got to try Grilled Shrimp, Zucchini, and Corn Foil Packets. Juicy shrimp, crisp zucchini, sweet corn, and bell pepper come together in a vibrant bundle wrapped in foil, locking in moisture and flavor with every bite. Not only do these packets look beautiful and festive when you open them, but they also keep clean-up to a minimum while delivering maximum flavor. Whether it’s a backyard BBQ or a fuss-free weeknight dinner, this dish truly brings the best of the grill straight to your table.

Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe - Recipe Image

Ingredients You’ll Need

This recipe only calls for fresh, colorful ingredients that come together so easily, yet each one adds its own pop of taste, texture, or eye-catching hue. Every item plays an important role in why these packets are a crowd-pleaser, so here’s the rundown of what you’ll need – plus, a quick tip for every ingredient!

Shrimp: Go for large, peeled, and deveined shrimp for the juiciest, easiest-to-eat results.
Zucchini: Sliced into half-moons, zucchini brings a delightfully fresh crunch and soaks up all those grilled flavors.
Corn: Sweet corn kernels, either fresh or frozen, add juicy pops of sweetness in every bite.
Red Bell Pepper: A diced red bell pepper adds a gorgeous color and a sweet, slightly tangy flavor.
Olive Oil: Helps everything roast up tender and brings out the natural flavors of the veggies and shrimp.
Lemon Juice: Gives these Grilled Shrimp, Zucchini, and Corn Foil Packets a bright, zesty lift that ties it all together.
Garlic: Two cloves, minced, infuse the packets with irresistible aroma and that classic garlicky punch.
Smoked Paprika: Adds a deep, smoky layer that gives your shrimp and veggies a hint of grillhouse magic.
Dried Oregano: Just half a teaspoon transforms the flavor with a subtle earthy, herbal background.
Salt and Black Pepper: Don’t be shy – a good sprinkle on everything goes a long way for seasoning.
Fresh Parsley: Sprinkle on at the very end for a fresh burst of color and a gentle herbal finish.
Lemon Wedges: Serve on the side for squeezing over, letting everyone brighten their own packet to taste.

How to Make Grilled Shrimp, Zucchini, and Corn Foil Packets

Step 1: Preheat the Grill

Start by firing up your grill to medium-high heat, which is the sweet spot for getting those glorious, caramelized edges on your shrimp and veggies. This step gets the grates hot and ready, ensuring everything in your Grilled Shrimp, Zucchini, and Corn Foil Packets cooks through evenly without any surprises.

Step 2: Mix Up the Filling

In a large bowl, add your shrimp, zucchini, corn, red bell pepper, olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper. Toss everything well, making sure each piece gets a glossy coating of olive oil and seasonings. This marinade not only flavors every bite but also ensures your veggies stay nice and tender as they steam inside their foil pouches.

Step 3: Assemble Your Packets

Cut four large sheets of heavy-duty aluminum foil and divide the seasoned shrimp and veggie mixture evenly among them. Spread the mixture into an even layer on each sheet, leaving enough room around the edges to fold up and seal. This assembly step is your chance to make each packet feel a little special – and also helps the flavors mingle and steam beautifully.

Step 4: Seal and Grill

Fold each foil sheet up over the filling, crimping the edges tightly to form a well-sealed pouch. Place the packets directly onto the grill grates and cook for 12 to 15 minutes, flipping once halfway through. As the shrimp turn pink and the zucchini softens, you’ll know they’re done. The steam that builds up inside the foil keeps everything moist and flavorful, making these Grilled Shrimp, Zucchini, and Corn Foil Packets irresistible.

Step 5: Finish and Serve

Carefully open each packet – watch out for that fragrant steam – and sprinkle a shower of fresh parsley on top. Serve with lemon wedges for a final sunny touch. By now, the scent alone will have everyone ready to dig in!

How to Serve Grilled Shrimp, Zucchini, and Corn Foil Packets

Garnishes

Finish each packet with a flurry of fresh parsley for color and brightness, and be generous with the lemon wedges on the side. A little squeeze of lemon right before you take your first bite lifts the whole dish and makes those flavors sing.

Side Dishes

These packets are hearty, but they play so well with sides like a crusty baguette to mop up every drop of garlicky juice, a simple herb rice, or a bright summer salad. For a cookout vibe, classic potato salad or grilled asparagus turns it into a true feast.

Creative Ways to Present

Bring the foil packets straight to the table and let everyone open their own — the unveiling is half the fun! For a party, pack them in parchment and tie with kitchen twine for a rustic chic twist. Or, pour the contents over a bed of grains for a beautiful family-style platter.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover Grilled Shrimp, Zucchini, and Corn Foil Packets (still wrapped or transferred to an airtight container) in the refrigerator. They’ll stay fresh and flavorful for up to two days.

Freezing

While raw shrimp and veggies freeze well together, it’s best to freeze these packets uncooked. Assemble and seal each packet, then store them flat in the freezer for up to one month. When ready to cook, add just a few minutes extra grilling time directly from frozen.

Reheating

To reheat, either warm the foil packet on the grill (or in a 350°F oven) until heated through, or open the packet and gently reheat the contents in a skillet over medium heat. Take care not to overcook the shrimp—they just need to be warmed, not re-grilled.

FAQs

Can I use other vegetables in these foil packets?

Absolutely! Grilled Shrimp, Zucchini, and Corn Foil Packets are super versatile. Try adding sliced mushrooms, cherry tomatoes, or diced squash depending on what’s in season or what you love most.

What if I don’t have a grill?

No problem at all. Just bake the packets in a preheated 400°F oven for 15 to 20 minutes. It’ll come out just as juicy and flavorful, no grill marks required.

Can I prepare these packets ahead of time?

Yes! You can assemble the packets a few hours in advance and keep them in the fridge until you’re ready to cook, which makes them perfect for entertaining or meal prep.

How can I make this dish spicier?

Add a pinch of crushed red pepper flakes to the marinade or toss in a few slices of fresh jalapeño for a bolder kick in your Grilled Shrimp, Zucchini, and Corn Foil Packets.

Do I need to use heavy-duty foil?

Heavy-duty foil is strongly recommended, especially on the grill, as it prevents tearing and leaking. If you only have standard foil, double up your sheets for extra security.

Final Thoughts

If you’re looking for a fuss-free, flavor-packed dinner that brings a little celebration to any day, Grilled Shrimp, Zucchini, and Corn Foil Packets are always a winner. Give this recipe a try and savor how ridiculously delicious (and easy!) it is—the grill, the colors, and that lemony aroma all come together to make dinnertime special. Happy grilling!

Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Grilled Shrimp, Zucchini, and Corn Foil Packets are a perfect summer meal cooked on the grill or in the oven. Packed with fresh flavors and easy cleanup, this recipe is a must-try for any outdoor gathering or weeknight dinner.

Ingredients

Scale

Ingredients:

1 pound large shrimp (peeled and deveined)
2 medium zucchini (sliced into half-moons)
2 ears corn (kernels cut off the cob or 1 1/2 cups frozen)
1 red bell pepper (diced)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons fresh parsley (chopped)
Lemon wedges for serving

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Instructions

Preheat the grill: Heat the grill to medium-high heat.
Prepare the packets: In a large bowl, combine shrimp, zucchini, corn, bell pepper, olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Toss to coat. Divide mixture among four foil sheets, seal into packets.
Grill the packets: Cook on the grill for 12–15 minutes, flipping halfway, until shrimp are pink and cooked through.
Serve: Open packets carefully, garnish with parsley, and serve with lemon wedges.