If you’re craving a flavorful, easy-to-make meal that feels like a warm hug on a plate, this Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe is an absolute winner. Juicy shrimp mix perfectly with tender zucchini and sweet corn, all kissed by the grill’s smoky touch and infused with fresh herbs and zesty lemon. It’s a hands-off dinner that bursts with vibrant colors, textures, and tastes that everyone will love. Whether you’re cooking for a family or a few friends, these foil packets bring simplicity and freshness together in a way that’s bound to impress.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in every bite. Each one adds something special—whether it’s the brightness from lemon juice, the crunch of zucchini, or the smoky sweetness of grilled shrimp and corn. Keeping it simple means you get to taste each flavor standing out beautifully.
- 12 medium shrimp, peeled and deveined: The star protein, tender and quick to cook.
- 1 medium zucchini, thinly sliced: Adds a fresh crunch with subtle earthiness.
- 1 cup corn kernels (fresh or frozen): Sweetness and pop of texture that complement the shrimp.
- 1/2 cup chopped red onion: Brings a mild sharpness that balances the dish.
- 1/4 cup olive oil: Keeps everything moist and helps flavors meld perfectly.
- 2 tbsp lemon juice: Infuses a bright, zesty zing.
- 1 tbsp chopped fresh parsley: Adds a fresh herbal note and lovely color.
- 1 tsp salt: Essential to bring out the natural flavors.
- 1/2 tsp black pepper: Lightly spicy with a bit of warmth.
- 4 large sheets of aluminum foil: The secret for easy grilling and cleanup.
How to Make Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe
Step 1: Preheat Your Grill
Start by warming your grill to medium-high heat. This temperature is perfect because it cooks the shrimp quickly without burning the delicate veggies. A hot grill also creates those beautiful char marks that add flavor and make this dish so inviting.
Step 2: Toss the Ingredients Together
In a big bowl, combine shrimp, zucchini slices, corn kernels, and chopped red onion. Pour in olive oil and lemon juice, sprinkle the fresh parsley, salt, and pepper over everything, then toss gently but thoroughly. This ensures every bite will be full of well-balanced flavor and the olive oil prevents sticking to the foil later.
Step 3: Divide the Mixture Among Foil Sheets
Lay out your aluminum foil sheets and evenly distribute the shrimp and veggie mixture onto each. Making the portions equal helps everything cook at the same pace and makes serving a breeze.
Step 4: Seal the Foil Packets
Carefully fold the edges of each foil sheet to create a sealed packet. Leave a small opening at the top to allow steam to escape, which helps avoid sogginess while keeping everything juicy inside. Properly sealed packets trap in all those delicious grilling aromas.
Step 5: Grill the Packets
Place the foil packets on your grill and cook for about 10 to 12 minutes. The shrimp should turn opaque and pink, and the zucchini and corn become tender and subtly charred. The foil packets make this step practically effortless, as all the flavors meld inside while grilling.
Step 6: Open and Serve
Once cooked, carefully open the foil packets—watch out for steam! This is the perfect time to give everything a quick toss inside the foil or add a sprinkle of fresh parsley if you like. Serve immediately to enjoy the warm, juicy goodness.
How to Serve Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe
Garnishes
For garnishes, fresh herbs like parsley or cilantro add a bright visual and flavor boost. A squeeze of fresh lemon on top right before serving enhances the citrusy notes and makes the dish pop. A pinch of red pepper flakes can add a gentle heat if you want to spice things up.
Side Dishes
This dish pairs wonderfully with a light, refreshing side like a crisp green salad or some quinoa to soak up any extra juices. Grilled crusty bread or a simple rice pilaf also complement the smoky flavors of the shrimp and veggies perfectly.
Creative Ways to Present
For a fun twist, serve the foil packets right at the table so everyone can open their own, making it an interactive dining experience. Alternatively, scoop the contents onto a bed of mixed greens or colorful couscous to make a vibrant plated meal. Even stacking the shrimp and veggies over creamy mashed potatoes creates a comforting, elegant presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator within two hours of cooking. They’ll keep well for up to 2 days and still taste fresh and vibrant when reheated gently.
Freezing
This Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe doesn’t freeze as well because zucchini and shrimp can become mushy or lose texture upon thawing. It’s best to enjoy it fresh, but if necessary, freeze raw prepped ingredients separately in freezer-safe containers.
Reheating
When reheating leftovers, unwrap the foil packets and transfer the contents to a skillet over medium heat or warm them gently in the oven at 300°F until heated through. Avoid microwaving to preserve texture and flavor.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely before mixing with the other ingredients to ensure even cooking and best texture.
Is it possible to cook these packets indoors?
Yes, you can bake the foil packets in a preheated oven at 400°F for about 12-15 minutes if you don’t have access to a grill. The flavors will still shine!
Can I add other vegetables to the foil packets?
Definitely. Bell peppers, cherry tomatoes, or asparagus all work well and add more color and taste to your packets.
How do I know when the shrimp are fully cooked?
Shrimp are cooked when they turn pink and opaque, curling into a loose C shape. Overcooking can make them rubbery, so keep an eye during grilling.
What can I use instead of aluminum foil?
If you want to avoid foil, you can use a grill-safe pan or basket, but the packets really help lock in moisture and flavor, making them the easiest option.
Final Thoughts
This Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe is one of those effortless crowd-pleasers that feels fancy yet takes almost no time at all. The combination of fresh ingredients and simple grilling will have you coming back to it again and again. Give it a try the next time you want a delicious meal without the fuss—your taste buds will thank you for it!
Print
Grilled Shrimp, Zucchini, and Corn Foil Packets Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Shrimp, Zucchini, and Corn Foil Packets recipe is a quick and flavorful dish perfect for summer grilling. Packed with tender shrimp, fresh zucchini, sweet corn, and vibrant red onion, all tossed in a zesty olive oil and lemon dressing, then cooked in foil for easy cleanup and moist, tasty results. Ideal for a healthy, light dinner that comes together in just about 20 minutes.
Ingredients
Seafood
- 12 medium shrimp, peeled and deveined
Vegetables
- 1 medium zucchini, thinly sliced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup chopped red onion
Seasonings and Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Other
- 4 large sheets of aluminum foil
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot enough to cook the shrimp and vegetables evenly without overcooking.
- Mix Ingredients: In a large bowl, combine the shrimp, thinly sliced zucchini, corn kernels, chopped red onion, olive oil, lemon juice, fresh parsley, salt, and black pepper. Toss everything together to coat the ingredients evenly with the dressing and seasonings.
- Assemble Packets: Divide the shrimp and vegetable mixture evenly among the four large sheets of aluminum foil.
- Seal Foil Packets: Fold and seal the foil sheets to create individual packets, leaving a small opening at the top to allow steam to escape during grilling.
- Grill Packets: Place the foil packets on the preheated grill and cook for 10 to 12 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
- Serve: Carefully open the foil packets to avoid steam burns and serve the grilled shrimp and vegetables immediately for best flavor and texture.
Notes
- You can substitute frozen corn with fresh corn kernels when available for better flavor.
- For a spicier kick, add a pinch of red pepper flakes to the mix before grilling.
- Be careful when opening foil packets as hot steam will escape.
- Serve with crusty bread or over rice for a complete meal.
- Leftover packets can be refrigerated and eaten cold or reheated gently.
