These easy Grilled Shrimp Foil Packs are loaded with shrimp, zucchini, peppers, tomatoes and tasty spices. This packed dinner idea is made on the BBQ or in the oven, mess-free and cleanup is a breeze!
Wash and dry the thawed jumbo shrimp. See notes on tails.
Chop the zucchini and bell pepper, and cut the cherry tomatoes in half. Add all into a large bowl with the raw shrimp
In a small bowl, combine the oil, garlic, paprika, oregano and pepper
Toss the marinade into the bowl with the shrimp and vegetables, and toss to coat. Set aside
Tear off a sheet of tin foil, and another the same size. Place on top of each other and spray the top layer with nonstick cooking spray.
Repeat again for a second pouch.
Divide the mixture between the two foil sets. Fold the foil over, and wrap sides shut to form a pouch. Ensure all edges are sealed well.
Grill or bake the foil packets for 7-9 minutes, then flip packet and cook for another 7-9 minutes.
Serve hot, with a wedge of lemon. It's so good squeezed on top of the cooked meal.
Notes
Customize this recipe with other favourite summer vegetables, such as small even sections of corn on the cob. You can also omit one veggie and add extra peppers if you want.
I used tail off thawed uncooked jumbo shrimp for my recipe. You can leave the tails on if you want, it does give a bit more flavour to the recipe, but also more work is involved when eating it.