Description
Ingredients
For the shrimp and vegetables:
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2 lbs large shrimp, peeled and deveined
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2 medium zucchini, sliced into half-moons
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 cup cherry tomatoes, halved
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½ white onion, thinly sliced
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1 lb baby potatoes, halved and pre-cooked
For the seasoning:
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⅓ cup extra virgin olive oil
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4 cloves garlic, minced
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Zest and juice of 2 lemons
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2 tsp smoked paprika
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1 tsp Old Bay seasoning
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1 tsp dried oregano
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½ tsp red pepper flakes (optional)
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Salt and pepper to taste
For serving:
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Fresh parsley, chopped
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Lemon wedges
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Butter (optional)
Instructions
Prepare the packets:
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Cut 6 sheets of heavy-duty aluminum foil, approximately 12×15 inches each.
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Layer parchment paper on top of each foil sheet for easier cleanup (optional).
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Preheat grill to medium-high heat (400-450°F).
Pre-cook potatoes:
4. Microwave baby potatoes for 5-6 minutes until just tender – they’ll finish cooking in the packets.
Season the mixture:
5. Combine olive oil, garlic, lemon zest, lemon juice, paprika, Old Bay, oregano, and red pepper flakes in a large bowl.
6. Add shrimp and all vegetables to the seasoning mixture and toss to coat evenly.
7. Let marinate for 10-15 minutes for deeper flavor.
Assemble the packets:
8. Divide the mixture evenly among the foil sheets, placing everything in the center.
9. Spoon any remaining marinade over each portion.
10. Fold foil packets by bringing two opposite sides together and folding down to seal the top, then fold the side edges to create a sealed packet with room for steam.
Grill the packets:
11. Place packets on the grill with folded edges up and cover with lid.
12. Cook for 12-15 minutes without opening, until shrimp are pink and vegetables are tender.
13. Check doneness by carefully opening one packet – shrimp should be pink and curled.
Serve:
14. Remove from grill using tongs and place on serving plates.
15. Open packets carefully to avoid steam burns.
16. Garnish with fresh parsley and serve with lemon wedges.