These easy shrimp foil packets are packed with Mediterranean flavor—juicy shrimp, briny feta, and fresh veggies, all grilled in under 10 minutes. Perfect for summer dinners, camping, or meal prep.
Easy Shrimp Foil Packets (Greek-Inspired!)
I love foil packet dinners for summer grilling—there’s nothing better than a meal that doesn’t heat up the kitchen (and bonus points for easy cleanup!). I have several in rotation, such as Meatloaf Foil Packets and BBQ Chicken Foil Packets. The flavors are inspired by my Air Fryer Greek Chicken recipe I recently shared. Here, shrimp, red onion, tomatoes, and chickpeas are wrapped up in foil and cooked to perfection. Finished with tangy feta, fresh dill, and a squeeze of lemon, these Greek-inspired shrimp foil packets are a summer dinner dream: quick, simple, and packed with Mediterranean flavor.
Why This Recipe Works
Using foil packets are great when you want to make a one-pot meal on the grill. The foil gently steams the shrimp and vegetables, prevents food from slipping through the grates, and simplifies cleanup.
- Fast: On the table in under 20 minutes.
- Customizable: Add other vegetables, olives, or herbs to suit your preference. I’ve even included oven and air fryer instructions in case you don’t have a grill.
- Easy Cleanup: Relax and enjoy dinner, knowing you don’t have to clean the grill after.
- Nutritious: Protein-packed meal with heart-healthy, anti-inflammatory ingredients
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, high-fiber, Mediterranean diet-friendly, dairy-free (if omitting feta), and anti- inflammatory
For more shrimp foil packet recipes, try these Shrimp Scampi Foil Packs and Cajun Shrimp in Foil.
Ingredients You’ll Need
Here are all the ingredients for these shrimp foil packets with vegetables. See the recipe card below for the exact measurements.
- Shrimp Marinade: Whisk up a quick vinaigrette with olive oil, lemon juice, dried oregano, salt, and pepper to marinate the shrimp and vegetables.
- Shrimp: Buy large or extra-large shrimp that are peeled and deveined. It’ll make prep so much easier! I’ve found that small shrimp don’t work as well– they may overcook before the vegetables are done. If using frozen shrimp, thaw them in the fridge first.
- Vegetables: Cherry tomatoes and red onions get sweeter as they cook.
- Canned Chickpeas are an affordable source of plant-based protein. They’re also high in fiber, manganese, folate, and copper.
- Kalamata Olives are a classic Mediterranean ingredient, providing a briny flavor and meaty texture.
- Feta Cheese: Buy a block of feta in brine instead of pre-crumbled feta. It has a better salty, tangy flavor and creamier texture.
- Garnish: Sprinkle the shrimp and vegetables with fresh dill and serve with lemon wedges.
- Foil: Use heavy-duty foil to ensure the packets don’t rip. If using regular foil, use 2 layers.
How to Make Shrimp Foil Packets
From prep to cleanup, these grilled shrimp foil packets are simple enough for a weeknight dinner yet impressive enough for a summer party. See the recipe card at the bottom for printable directions.
- Marinate the Shrimp: Make a lemon vinaigrette and toss the shrimp, veggies, chickpeas, and olives in the marinade.
- Make the Foil Pouches: Spoon half of the shrimp mixture on each piece of foil and crimp the foil closed.
- How Long to Grill Shrimp Foil Packets: Place the packets on the grill, reduce the heat to low, and close the lid. Cook the shrimp for 6-8 minutes, depending on size of the shrimp.
- How to Serve: Sprinkle with feta and dill and serve with lemon wedges.
No grill? No problem!
- You can cook these shrimp foil packets in the oven. Place them on a sheet pan and bake them at 350°F for about 8 minutes.
- You can also air fry them. Skip the foil and add everything to the air fryer basket. Air fry at 400°F for 6 minutes, shaking the basket halfway through.
Variations
- Protein: Replace shrimp with white fish, like flounder, cod, or bass. Just cook a little longer – 10 to 12 minutes.
- Lemon: Swap lemon juice with red wine or white balsamic vinegar.
- Other Veggies: Add sliced zucchini, artichokes, thinly sliced fennel, or roasted peppers.
- Olives: Swap kalamata with Castelvetrano or Manzanilla. If you don’t like olives, omit them.
- Dairy-free: Omit the feta.
- Fresh Herbs: Use basil or chives.
Yield: 2 servings
Serving Size: 1 packet
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Preheat an outdoor grill to 350F covered over high heat.
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Add the olive oil, lemon juice, dried oregano, salt, and pepper to a mixing bowl and whisk to combine.
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Add the shrimp, tomatoes, red onion, chickpeas, and olives to the bowl and toss to coat everything in the marinade.
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Tear off 2, 12-inch pieces of heavy duty foil. Divide the shrimp mixture in half, spooning each portion in the center of each piece of foil. Bring two ends up and over the shrimp and crimp to close. Crimp sides so everything is completely enclosed. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.
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Carefully place the foil packets on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 6-8 minutes. Remove the foil packets to the rimmed baking sheet.
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Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening. Evenly divide the feta cheese, and chopped dill between the foil packets and serve with lemon wedges.
Last Step:
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Air Fryer Option – Skip the foil and add to the air fryer basket. Air fry 400°F 6 minutes, shaking halfway.
Serving: 1 packet, Calories: 300 kcal, Carbohydrates: 16.5 g, Protein: 28 g, Fat: 14 g, Saturated Fat: 2 g, Cholesterol: 219.5 mg, Sodium: 1200 mg, Fiber: 4 g, Sugar: 6 g
Storage
- Refrigerate leftovers for up to 3 days.
- How to Reheat: You can reheat the shrimp and vegetables in the microwave, heat them in the oven at 300°F, or warm them in a skillet on the stove. You can also eat the leftovers cold.
FAQ
You can prepare the shrimp foil packs a few hours in advance and refrigerate them until you’re ready to grill.
1. Tear off two 12-inch pieces of foil.
2. Center the food on the foil sheets.
3. Bring up the long sides of the foil, so the ends meet over the food. Crimp to close.
4. Crimp the sides so the shrimp and veggies are entirely enclosed, leaving room for the heat to circulate inside.
Parchment paper won’t hold up as well on the grill. If you prefer not to cook with foil, wrap the food in parchment, followed by foil, or bake parchment packets instead of grilling them.
More Foil Packet Recipes You’ll Love
For more dinner ideas using foil packets, check out these five delicious grilled foil packet recipes to inspire your next meal!
If you make this healthy shrimp foil packet recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
