Description
Enjoy these simple-to-prepare (and clean!) grilled shrimp foil packets in just 25 minutes. This veggie-forward meal is bursting with fresh summer vegetables including corn, zucchini, and peppers. Our easy-grilled dinner is also made with delicious garlic butter shrimp, and the entire meal comes in under 300 calories!
Ingredients
Scale
- 2 ears corn, kernels cut off
- 2 green onions, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 pint cherry tomatoes
- 4 tablespoons melted unsalted butter
- 3 cloves garlic, finely chopped
- 1 teaspoon dried Italian seasonings
- 1 teaspoon coarse kosher salt
- 1 pound shrimp, (size 40-50 count) peeled and deveined, tails removed if desired
- Juice from one lemon, or to taste
- 1/4 cup chopped parsley
Instructions
- Preheat grill to high heat.
- Meanwhile, combine corn, green onions, zucchini, bell pepper, cherry tomato, butter, garlic, Italian seasoning and salt in a large bowl. Add shrimp and toss again.
- Tear four sheets of aluminum foil (preferably heavy duty or double layer of regular foil) roughly 24-inches long each. Pile about 2 cups veggie and shrimp mixture into the center of each piece of foil, dividing shrimp evenly among the four packets. Fold and seal shut.
- Grill foil packets, turning over with tongs and a spatula, once or twice for 15 minutes. Carefully open a packet and make sure the shrimp is pink, opaque and cooked through and the veggies are softened. If not, reseal and grill another few minutes to continue cooking though.
Notes
To Make Ahead: Prepare through step 3 up to 4 hours ahead. Keep refrigerated.
Oven Method: Preheat oven to 425 degrees F. Prepare the packets as directed. Bake 20 to 25 minutes or until the cherry tomatoes are soften and starting to burst and the shrimp is cooked.
- Prep Time: 10 minutes
- Active Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Grill
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 287
- Sugar: 11 g
- Fat: 14 g
- Carbohydrates: 24 g
- Fiber: 5 g