Shrimp in Foil Packets

These Shrimp Foil Packets are filled with juicy shrimp, corn, asparagus, and bell peppers in a buttery Old Bay sauce. Bake them in the oven or cook them on the grill for an easy summer dinner.

Prep Time10

Cook Time8

Total Time18

Course: Dinner

Cuisine: American

Keyword: baked shrimp foil packets, shrimp boil foil packets, shrimp foil, Shrimp in Foil Packets

Servings: servings

Author: Silvia Dunnirvine

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