Grilled Shrimp and Veggie Foil Pack
Make Grilled Shrimp and Veggie Foil Pack tonight. Grilled Shrimp and Veggie Foil Pack cooks fast with bright lemon and buttery wine glaze.
Ingredients
- 1 lb. large shrimp (thawed, (31-40 per lb) $6.71*)
- 2 cups zucchini (half moon slices, (220g) $0.75)
- 2 cups yellow squash (half moon slices, (170g) $0.75)
- 2 cups red bell pepper (sliced, $1.48)
- 1 cup red onion (thinly sliced, (136g) $0.94)
- 1 tsp garlic cloves (minced, $0.16)
- ½ tsp Italian seasoning ($0.03)
- ½ tsp smoked paprika ($0.08)
- 1 tsp salt ($0.04)
- ½ tsp black pepper (freshly cracked, $0.08)
- ¼ cup white wine ($0.60**)
- 2 Tbsp salted butter (divided into 5 pats, $0.25)
- lemon slices (for serving, $0.32)
Instructions
Step 1: Preheat and prep
Preheat the grill to 400°F, then prepare everything so the cook goes quickly. Thaw and pat dry the shrimp, slice zucchini and yellow squash into half-moons, cut the red bell pepper into even strips and thinly slice the red onion. Mince the garlic, slice lemons for serving, portion the butter into small pats and have the white wine and seasonings measured into small glass jars or ramekins. Lay out the components on the painted white pine surface so each item lives in a vessel (bowls, jars, carafe) and nothing is sitting directly on the table.
Step 2: Toss the shrimp and vegetables
In a large matte grey ceramic mixing bowl, combine the shrimp, zucchini, yellow squash, red bell pepper, red onion, minced garlic, Italian seasoning, smoked paprika, salt, freshly cracked black pepper and a splash of white wine. Gently toss everything with a spoon until the vegetables are glossy from the wine, the spices are evenly speckled, and the shrimp are evenly coated — still translucent but beginning to take on a faint pink edge. Leave the bowl on the surface with the spoon resting on the rim as you portion the mixture for packing.
Step 3: Assemble the foil packets
Cut heavy-duty foil into rectangular sheets and divide the tossed shrimp and vegetables into five even mounds down the center of each sheet. Place a single pat of butter on top of each mound, then bring the short sides together and fold the seam twice, tucking and folding the ends up to seal each rectangular packet tightly so the steam will stay trapped during cooking.
Step 4: Cook the packets on the grill
Place the sealed foil packets onto the preheated grill and cook for about eight minutes, allowing the shrimp to steam and the vegetables to soften and caramelize at the edges. After removing the packets, let them rest closed on the painted pine surface for three to five minutes so juices redistribute and the butter melts into a glossy pan sauce inside each packet.
Step 5: Open and serve
Carefully open a foil packet to reveal the final dish: plump, opaque shrimp with slight golden sear and curled tails, tender half-moons of squash and zucchini with blistered edges, sweet charred red pepper and soft translucent onion, all glistening in a buttery, wine-scented glaze. Serve directly in the opened rectangular foil on the white painted pine surface with lemon slices for squeezing and a small bowl of couscous as an accompaniment; keep the same matte grey mixing bowl visible in the composition to echo the prep stage.
Notes
- Pat shrimp dry so they sear instead of steaming inside the packet.
- Double heavy-duty foil if your roll feels thin to prevent leaks.
- Slice vegetables uniformly so they cook at the same rate.
- Use a dry white wine for bright flavor or swap with low-sodium broth.
- Let packets rest 3 to 5 minutes after cooking so juices redistribute.