Name: Shrimp Foil Packets with Summer Veggies
Prep time: 10 min
Cook time: PT-487247H57M50S
Total time: 25 min
Cuisine: American
Ingredients: 1 lb shrimp, tail-on, peeled and deveined ½ red bell pepper, cut into chunks ½ green bell pepper, cut into chunks 1 small zucchini, cut into chunks 1 small yellow squash, cut into chunks 1; .5 cups corn kernels ½ small red onion, cut into chunks 3 garlic cloves, finely chopped 3 tbsp extra virgin olive oil 1; 5 tsp dried thyme 1; 5 tsp dried oregano 1; 5 tsp paprika 1 tsp salt ½ tsp pepper 2 tbsp fresh parsley, for garnish Lemon wedges, for garnish

Ingredients

1 lb shrimp, tail-on, peeled and deveined

½ red bell pepper, cut into chunks

½ green bell pepper, cut into chunks

1 small zucchini, cut into chunks

1 small yellow squash, cut into chunks

1.5 cups corn kernels

½ small red onion, cut into chunks

3 garlic cloves, finely chopped

3 tbsp extra virgin olive oil

1.5 tsp dried thyme

1.5 tsp dried oregano

1.5 tsp paprika

1 tsp salt

½ tsp pepper

2 tbsp fresh parsley, for garnish

Lemon wedges, for garnish

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Instructions

Preheat your oven to 400°F (200°C) or prepare your grill to medium-high heat.
Cut four large pieces of aluminum foil (about 12 inches long). In a large bowl, combine shrimp, red bell pepper, green bell pepper, zucchini, yellow squash, corn, red onion, and chopped garlic. Drizzle with olive oil and toss with dried thyme, oregano, paprika, salt, and pepper until everything is well coated.
Divide the shrimp and vegetable mixture evenly among the four pieces of foil. Fold the sides of the foil up, then fold the top down to seal each packet tightly.
In the oven, place the foil packets on a baking sheet and bake for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender. On the grill, place the foil packets on the grill and cook for 10-12 minutes, flipping halfway through.
Carefully open the foil packets, transfer to plates, garnish with fresh parsley, and serve with lemon wedges.

Notes

Feel free to swap in your favorite vegetables, such as mushrooms, cherry tomatoes, or asparagus.

If you prefer more heat, add red pepper flakes or finely chopped jalapeño to the vegetable mixture.

For a different protein, substitute shrimp with chicken breasts or fish fillets. Adjust the cooking time as needed.

Store any leftover shrimp and veggies in an airtight container for up to 1 day. Reheat in the oven at 350°F (175°C) for 5-10 minutes or in a skillet over medium heat.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Category: Main Course
Method: Grilled or Baked
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 7g
Sodium: 680mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 21g
Cholesterol: 190mg