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shrimp and vegetable foil packets

Recipe for Shrimp foil packets

Aromatic sensation shrimp foil packets with brown garlic butter and lime juice. Just add some old bay and ground pepper, and this great meal could serve 4
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Victoria


  • 1.5 lb large shrimp - peeled & deveined
  • 1 lb baby red potato
  • 2 ears fresh sweet corn
  • 3 cloves garlic
  • 7 Tbsp butter
  • 16 cherry tomatoes or 2 large
  • 1 large zucchini
  • 3 Tbsp Old Bay seasoning
  • 1 Tbsp lime juice
  • 2 Tbsp chopped fresh parsley
  • salt and pepper to taste


  • Corn - husked and cut into four and then half lengthwise.
  • Potatoes - wash and cut into quarters or thinner slices.
  • Shrimp - peel and deveined.
  • In a small sauce pan melt 4 Tbsp butter, then add minced garlic to brown a little bit.
  • Transfer brown garlic-melt butter to a large bowl or container, then add Old bay seasoning and lime juice.
  • Add shrimp, corn, potatoes, tomatoes, thick slice zucchini and stir well to mix/coat with seasoning layer. Let sit for 10 minutes to soak in.
  • Start the grill or pre-heat oven to 400F.
  • Divide ingredients into 4 aluminum foil sheets, fold and crease to form closed packets.
  • Toss onto grill (medium heat for 8 minutes) or oven (400 F for 15-20 minutes).
  • Flip the foil packets and cook for another 5-10 minutes or desired tender.
  • While grilling, melt 3 Tbsp butter in a small sauce pan, add some minced garlic to brown.
  • Add 1/2 of chopped parsley and a sprinkle or two of salt & pepper to the hot butter. Stir to mix and remove from heat.
  • Once the shrimp foil packets are done, open them and sprinkle remaining chopped parsley and some ground pepper.
  • Either drizzle the prepared butter garlic sauce over top or use it as dipping sauce