Grilled Shrimp and Vegetable Foil Packets with Honey Garlic
Mediterranean-inspired shrimp foil packets combine succulent shrimp with colorful bell peppers, zucchini, and onions in a fragrant honey-garlic marinade. The foil packet method locks in moisture and flavors while creating perfectly tender vegetables and juicy shrimp. Ideal for summer grilling, camping trips, or easy weeknight dinners when you want minimal cleanup. The combination of smoked paprika, fresh rosemary, and white wine creates a sophisticated flavor profile that transforms simple ingredients into an impressive meal.
Ingredients
- ⅓ cup extra virgin olive oil
- ½ cup white wine
- 3 garlic cloves, minced
- 3 lemons
- 4 teaspoons smoked paprika
- ½ teaspoon chili flakes
- 4 teaspoons rosemary, chopped
- 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
- 1
Cut four sheets each of aluminum foil and parchment paper to 12x12 inches
- 2
Layer parchment on top of foil and turn up sides to create bowl shapes
- 3
Whisk together olive oil, wine, minced garlic, zest and juice of two lemons, paprika, chili flakes, rosemary, and honey in large bowl
- 4
Season marinade with salt to taste
- 5
Add shrimp, zucchini, bell peppers, and onion to marinade and mix to coat
- 6
Divide mixture evenly among foil bowls, including juices
- 7
Seal packets by bringing foil sides together and folding edges, leaving room for steam
- 8
Heat grill to medium-high heat
- 9
Slice remaining lemon into wedges
- 10
Place packets on grill grates with folded sides up
- 11
Cover and grill for 15 minutes
- 12
Check one packet carefully for doneness, avoiding steam
- 13
Continue cooking 5 minutes more if needed until shrimp are pink and curled
- 14
Serve immediately with parsley and lemon wedges
Tips
Double-layer foil packets with parchment paper to prevent sticking and make cleanup easier while ensuring even heat distribution.
Leave space in sealed packets for steam circulation, which creates the gentle cooking environment that keeps shrimp tender.
Test doneness by carefully opening one packet away from your face to avoid hot steam burns.
Good to Know
Refrigerate assembled uncooked packets up to 4 hours before grilling. Cooked packets best served immediately.
Prepare marinade and cut vegetables up to 1 day ahead. Assemble packets up to 4 hours before cooking.
Serve immediately while hot in opened foil packets with lemon wedges and fresh parsley.
Common Mistakes
Avoid overpacking packets to prevent uneven cooking and torn foil
Don't skip parchment paper layer to prevent sticking and metallic taste
Avoid opening packets during cooking to prevent steam loss and extended cook times
Substitutions
FAQ
Can I cook these in the oven instead of grilling?
Yes, bake at 400°F for 15-20 minutes until shrimp are pink and vegetables are tender.
What if I don't have parchment paper?
You can use just foil, but spray with cooking oil first to prevent sticking.
How long will leftovers keep in the refrigerator?
Store cooked shrimp and vegetables up to 2 days refrigerated in airtight containers.