These shrimp foil packets are one of many best summer season dinners, filled with juicy marinated shrimp, candy corn, tomatoes, and contemporary zucchini. I really like that they’re cooked on the grill, which makes them excellent for cookouts and tenting journeys! 

Love shrimp? You want to attempt my spicy firecracker shrimp and bang bang shrimp subsequent! For one more simple seafood dinner, do that salmon and rice in foil.

After I visited Australia, shrimp on the barbie was truly a factor (actually). These shrimp foil packets are my Stateside model, the place juicy jumbo shrimp, candy corn, ripe tomatoes, and contemporary zucchini get wrapped in foil and grilled. The flavors are zesty and contemporary in a tropical-meets-Tex-Mex manner, with hints of coconut, lime, and cilantro, spiced up with fajita seasoning.

• Onion – Chop up a yellow onion or one other delicate onion, like candy or pink onion.
• Garlic – Recent cloves, or you may substitute ¼-½ teaspoon of garlic powder per clove.
• Shredded Coconut – This may be sweetened or unsweetened. You might additionally use flakes.
• Lime – You’ll want the zest and contemporary lime juice. Zest earlier than you juice it!
• Cilantro – Or parsley, freshly chopped. 
• Olive Oil – Or one other mild-flavored oil, like avocado oil.
• Soy Sauce – I exploit low-sodium soy sauce. You may substitute coconut aminos or tamari if wanted.
• Shrimp – Uncooked, jumbo shrimp are further juicy. Be sure that they’re peeled and deveined. When you use frozen shrimp, thaw them and drain the surplus liquid.
• Corn – Canned or frozen corn kernels each work right here (bear in mind to empty canned corn beforehand). It’s also possible to shave the kernels from cooked corn on the cob.
• Zucchini – Sliced into ¼” rounds, then halved.
• Tomatoes – I like candy, ripe cherry or grape tomatoes. You might use cocktail tomatoes or bigger varieties, like roma tomatoes, and chop them.  
• Fajita Seasoning – You may season your shrimp foil packets any manner you’d like. I discover home made fajita seasoning ties in so effectively with the coconut-lime marinade (and it’s nice on shrimp fajitas, too!). Different good choices are Cajun seasoning or jerk spice, or you may preserve it delicate like these lemon garlic and herb shrimp packets.

• Make the marinade. First, mix the onions and garlic with lime juice, zest, cilantro, olive oil, and soy sauce in your blender or meals processor.
• Marinate the shrimp. Afterward, add the shrimp to a Ziploc bag with the marinade. Set that apart to soak for five minutes whilst you gentle the grill and prep the foil packs.
• Put together the foil. I like to recommend two sheets of foil per pack for sturdiness (except you’re utilizing heavy responsibility aluminum foil). Lay the sheets out, one on prime of the opposite, and coat them flippantly with cooking spray.
• Assemble. Now, divide the corn, zucchini, and tomatoes between the foils. Prime with marinted shrimp, then season to style with salt, pepper, and the fajita seasoning.
• Shut the foil packs. Begin by folding the edges of the foil sheets over the shrimp filling in order that it’s lined. Then, fold and pinch the ends to seal the packet fully.
• Grill. Place the foil packets onto a sizzling grill. Prepare dinner for 12 minutes, turning the packets over midway by, till the shrimp is pink and cooked by.
• Open and serve. Lastly, fastidiously peel up the foil (look ahead to the new steam) and stir the shrimp with the veggies. Sprinkle with cilantro, and serve!