These simple shrimp foils are packaged with a Mediterranean flavor – Geely shrimp, grilled feta and fresh vegetables, all grilled in less than 10 minutes. Perfect for summer dinners, camping or preparing meals.
Simple shrimp foil bag (in Greek style!)
I love the foil-packaged dinner for summer barbecue-nothing is better than a meal that doesn’t heat up the kitchen (extra cleaning points, bonus points!). I have several spins, such as meatloaf foil and barbecue chicken foil packets. These flavors are inspired by my recently shared air-fried chicken recipe. Here, wrap shrimp, red onions, tomatoes and chickpeas in foil and cook until perfect. Packed with rich feta, fresh dill and lemon squeeze, these Greek-style shrimp foils are a summer dinner dream: fast, simple, and full of Mediterranean flavor.
Why this recipe works
When you want to make a meal on the grill, using foil is great. Gently steam shrimps and vegetables in foil to prevent food from sliding across the grate and simplify cleaning.
- Quickly: On the table in 20 minutes.
- Customizable: Add other vegetables, olives or herbs to suit your preferences. If you don’t have a grill, I even included instructions for the oven and fryer.
- Easily clean: Relax and enjoy dinner, knowing you don’t have to clean the grill later.
- Nutrition: Protein-packaged meals with heart-healthy anti-inflammatory ingredients
- Dietary Restrictions: Weight observer friendly, gluten-free, high protein, high fiber, Mediterranean diet-friendly, dairy-free (if feta is omitted) and anti-inflammatory
More Shrimp Foil Package Recipetry using Scampi foil packaging for these shrimps and then make Cajun Shrimp with foil.
The ingredients you need
Here are all the ingredients for these shrimp foil packets with vegetables. See the recipe card below for exact measurements.
- Shrimp marinade: Stir in a quick vinaigrette with olive oil, lemon juice, dried oregano, salt and pepper to marinate the shrimp and vegetables.
- shrimp: Buy large or oversized shrimps that are peeled and removed. This will make preparations easier! I found that the shrimps also didn’t work – they could be overcooked before the vegetables were finished. If using frozen shrimp, thaw them first in the refrigerator.
- vegetable: Cherry tomatoes and red onions will get sweeter when cooking.
- Canned chickpeas It is an affordable source of plant-based protein. They are also very high in fiber, manganese, folic acid and copper.
- Kalamata Olives It is a classic Mediterranean ingredient that provides a light flavor and fleshy texture.
- Feta cheese: Buy a piece of feta in salted water instead of pre-damaged feta. It has a better salty flavor, a strong flavor and a creamy texture.
- decorate: Sprinkle fresh dill on top of the shrimp and vegetables and serve with lemon wedges.
- defeat: Use heavy duty foil to ensure that the packet does not tear. If using regular foil, use 2 layers.
How to make shrimp foil bags
From preparation to cleaning, these grilled shrimp foils are simple enough to hold a weekday dinner, but enough for summer parties. See the recipe card at the bottom for printable orientation.
- Pickled shrimp: Make a lemon vinaigrette and toss the shrimp, vegetables, chickpeas and olives into the marinade.
- Making foil bags: Half a tablespoon of the shrimp mixture on each piece of foil and seal the foil.
- How long does it take to grill shrimp foil pack: Place the packet on the grill, lower the heat to the low point, and close the lid. Depending on the size of the shrimp, cook the shrimp for 6-8 minutes.
- How to serve: Sprinkle feta and dill and serve with lemon wedges.
No grill? no problem!
- You can do these Shrimp foil packaging in the oven. Place them on a pan and bake at 350°F for about 8 minutes.
- You can, too Air frying them. Skip the foil and add everything to the air fry basket. Fry at 400°F for 6 minutes and shake the basket.
change
- protein: Use white fish, such as flounder, cod or bass. Just cook for longer – 10 to 12 minutes.
- lemon: Swap the lemon juice with red wine or white balsamic vinegar.
- Other vegetables: Add the sliced zucchini, artichokes, sliced fennel or roasted pepper.
- Olives: Swap Kalamata with Castelvetrano or Manzanilla. If you don’t like olives, omit them.
- Dairy-free products: Omit feta.
- Fresh herbs: Use basil or chives.
yield: 2 Serve
Service size: 1 Bag
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Preheat the outdoor grill to 350F and cover it with high temperature.
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Add olive oil, lemon juice, dried oregano, salt and pepper to the mixing bowl and stir.
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Add shrimp, tomatoes, red onions, chickpeas and olives to the bowl and throw away everything from the marinade.
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Remove 2 pieces of 12-inch heavy duty foil. Divide the shrimp mixture in half and pour each portion into the center of each piece of foil. Lift both ends and close on the shrimp and crimp. Crimp the side so everything is completely closed. Pack the foil onto a framed baking tray for easy transport to the grill.
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Carefully place the foil pack on one side of the grill and turn the burner to a low point under the packet. Close the lid. Cook for 6-8 minutes. Remove the foil packet onto the framed baking tray.
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Be careful to unpack the foil pack, which will have hot steam inside, so be cautious when opening. Separate the feta cheese evenly, chop the dill between the foil packs and serve with the lemon wedges.
The final step:
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Air fryer options – Skip the foil and add to the air fry basket. Fry air for 400°F for 6 minutes, shake halfway.
Serve: 1 Bag,,,,, Calories: 300 KCAL,,,,, carbohydrate: 16.5 g,,,,, protein: 28 g,,,,, Fatty: 14 g,,,,, Saturated fat: 2 g,,,,, cholesterol: 219.5 mg,,,,, sodium: 1200 mg,,,,, fiber: 4 g,,,,, sugar: 6 g
Storage
- refrigeration Leftovers last up to 3 days.
- How to heat: You can heat shrimps and vegetables in the microwave, heat them in a 300°F oven, or heat them in a frying pan on the stove. You can also eat the cold leftovers.
FAQ
You can prepare the shrimp foil packaging a few hours in advance and refrigerate them until ready to grill.
1. Tear off two 12-inch pieces of foil.
2. Place food on foil.
3. Lift the long sides of the foil to make the end of the food meet. The crunch is to be closed.
4. Squeeze the sides so that the shrimps and vegetables are completely enclosed, leaving room for the heat circulation.
The parchment is not too full on the grill. If you don’t want to cook with foil, wrap the food in parchment and wrap it in foil or bake parchment instead of baking them.
More Foil Pack Recipes You Will Love
For more dinner ideas for using foil packs, check out these Five delicious baked foil recipes Inspire your next meal!
If you do this Healthy Shrimp Foil Pack RecipeI would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook! And make sure to join the Skinnytaste community and see what everyone is doing!
