During the summer, foil packet dinners are on regular rotation in my kitchen. They’re simple to prepare, require almost no cleanup, and let fresh seasonal ingredients shine. These Shrimp Foil Packets combine juicy shrimp, sweet corn, crisp asparagus, and red bell pepper with butter, Old Bay seasoning, paprika, and fresh lemon for a complete meal that’s ready in about 20 minutes.
Whether you’re baking them in the oven or cooking them on the grill, they’re an easy dinner you’ll find yourself making all season long.
Why You’ll Love These Shrimp Foil Packets
- Easy to customize. Swap the vegetables based on what’s in season or what you already have in the refrigerator.
- Ready in about 20 minutes. Shrimp cook quickly, making this an ideal dinner for busy weeknights.
- Easy cleanup. Everything cooks inside individual foil packets, so there’s very little to wash afterward.
- A complete meal in one packet. Shrimp, fresh vegetables, and garlic butter cook together, making this a satisfying dinner without the need for extra sides.
- Perfect for the oven or grill. Bake them indoors or cook them outside during barbecue season.
Silvia’s Note
If you’ve spent any time browsing my website, you’ve probably noticed I have a bit of a thing for foil packet dinners. From fish and salmon to steak, they’re one of my favorite ways to cook during the warmer months. Everything cooks together in its own little packet, locking in flavor while keeping cleanup to a minimum.
These Shrimp Foil Packets are my newest addition to the collection. I love pairing shrimp with sweet summer corn, crisp asparagus, and red bell pepper because they all cook in about the same amount of time. As the butter melts with the garlic and lemon, it creates a simple sauce that coats every bite—proof that the best summer dinners don’t have to be complicated.
-Silvia
Ingredient You’ll Need
- 1½ pounds large shrimp, peeled and deveined
- 4 ears fresh corn, cut into thirds
- 1 red bell pepper, cubed
- 1 bunch (about 1 pound) asparagus, woody ends trimmed
- 6 tablespoons butter
- Seasonings: ½ tablespoon paprika, ½ tablespoon Old Bay seasoning, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish (optional)
Don’t know where to find Old Bay Seasoning? Get it here!
silvia’s tips
⭐️➜ Wake up the seasonings first. This is one of my favorite cooking tricks and one I’ve used for years. Instead of sprinkling the seasonings directly over the shrimp and vegetables, I melt the butter in a small skillet and briefly stir in the paprika, Old Bay seasoning, salt, and pepper for about 30 seconds. The warm butter helps bloom the spices, creating a more fragrant, flavorful sauce that coats every bite.
➜ Use large shrimp. Large shrimp (16/20 or 21/25 count) stay juicy while the vegetables cook and are less likely to overcook.
➜ Cut the vegetables into similar-sized pieces. This helps everything cook evenly so the shrimp and vegetables finish at the same time.
➜ Seal the foil packets tightly. Fold and crimp the edges well to trap the steam inside. This keeps the shrimp tender and helps the vegetables cook perfectly.
➜ Don’t overcook the shrimp. Shrimp are done as soon as they turn pink and opaque. If they’re left in the oven too long, they can become rubbery.
➜ Finish with fresh lemon. A squeeze of lemon just before serving brightens the entire dish and brings all the flavors together.
Other Foil Packet Dinners to Try Next:
Why Cook Shrimp in Foil
Cooking shrimp in foil creates a steamy environment that keeps the shrimp tender while allowing the vegetables to cook in their own juices. As the butter melts with the Old Bay seasoning, paprika, and fresh lemon, it creates a light sauce that coats every bite.
It’s also one of my favorite ways to make a complete summer dinner because everything cooks together in one packet, making serving and cleanup almost effortless.
Easy Variations
One of my favorite things about foil packet dinners is how easy they are to customize.
- Swap the asparagus for green beans or zucchini.
- Use yellow or orange bell peppers instead of red.
- Add baby potatoes (parboil them first so they cook through).
- Sprinkle with Parmesan just before serving.
- Finish with chopped parsley, dill, or cilantro for a burst of fresh flavor.
What to Serve with Shrimp Foil Packets
These Shrimp Foil Packets are a complete meal on their own, packed with tender shrimp and fresh summer vegetables. If you’d like to round out the meal, here are a few of my favorite pairings:
- Crusty bread or Garlic Bread for soaking up every last drop of the buttery lemon sauce.
- Garden salad tossed with a light lemon vinaigrette for an extra serving of fresh greens.
- Fresh fruit like watermelon, cantaloupe, or mixed berries to keep the meal light and refreshing.
- Brazilian Lemonade for a cool, citrusy drink that pairs beautifully with seafood.
- Grilled pineapple for a sweet and smoky side that’s especially delicious if you’re cooking the foil packets on the grill.
Shrimp in Foil Packets
Ingredients
- 1 1/2 lbs shrimp deveined and peeled
- 4 corn on the cob cut into thirds
- 1 red bell pepper, cubed
- 1 bunch asparagus trimmed
- 6 tbsp butter
- 1/2 tbsp paprika
- 1/2 tbsp old bay seasoning
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 lemon wedges
Instructions
- Preheat the oven to 400°F. Prepare 4 large sheets of heavy-duty aluminum foil and place them on a baking sheet.
- Divide the shrimp, corn, asparagus, and red bell pepper evenly between the foil sheets.
- In a small skillet over medium-low heat, melt the butter. Stir in the paprika, Old Bay seasoning, sea salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Spoon the seasoned melted butter evenly over the shrimp and vegetables. Add a few lemon wedges to each packet.
- Fold the foil over the shrimp and vegetables, then tightly crimp the edges to seal each packet while leaving a little space inside for steam to circulate.
- Bake for 18–20 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
- Carefully open the foil packets, being mindful of the hot steam. Squeeze fresh lemon juice over the shrimp and vegetables before serving.
Notes
Storage & Reheating
Storage
Store leftover Shrimp Foil Packets in an airtight container in the refrigerator for up to 2 days.Reheating
For the best texture, reheat gently in a 325°F oven until warmed through, or warm in a skillet over medium-low heat. You can also microwave individual portions, though the shrimp may become slightly firmer.Enjoy Cold
Leftover shrimp and vegetables are delicious served cold. I like to chop everything into bite-sized pieces and toss them into a green salad or grain bowl for an easy lunch the next day.Freezing
I don’t recommend freezing this recipe. Shrimp can become rubbery after thawing, and the asparagus and peppers lose much of their crisp texture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
