Grilled shrimp in foil takes on the flavors of the Mediterranean with zucchini, tomatoes, kalamata olives, and marinated jarred artichoke hearts. So good!
We're always looking for new inspiration when it comes to the grill, and if you've got a bag of shrimp in your freezer, then you have a meal within moments. Shrimp defrosts really fast and most of the time, depending on how you buy it (if it's peeled and deveined, for example), it's ready even faster! It doesn't need much prep at all and you've got a really healthy protein source at your fingertips.
Here, the marinade from jarred artichoke hearts is tossed with shrimp, some veggies, and some seasonings.
Grilled Mediterranean Shrimp in Foil Ingredients
- 1 lb. raw shrimp, tails off, peeled and deveined (thawed if frozen)
- 1 small zucchini, sliced
- 1 cup cherry tomatoes
- 6-7 oz. jar quartered marinated artichoke hearts, drained and marinade reserved
- ½ cup kalamata olives
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 lemon, sliced
- Optional ingredients: Crumbled feta, chopped parsley, quinoa
How to Make Grilled Mediterranean Shrimp and Veggies in Foil
Here's where you let the grill do almost all of the work. Combine the shrimp along with the zucchini, tomatoes, drained artichoke hearts, and olives in a bowl. You add a little of the marinade from the artichoke hearts to this mix, and toss to coat, along with the salt and pepper, oregano, garlic powder, and onion powder. Tear off a large piece of foil, four times, and portion out the veggie-shrimp mix among them. Top each portion with sliced lemons, and then fold up the packets tightly and pop them on the grill. Pretty easy, right?
How to Store and Serve Grilled Shrimp in Foil
If you're meal prepping, you can legitimately store these portions in foil, but it might be a bit difficult to stack and store them in the fridge. Plus, if you're serving them with quinoa or rice (or cauliflower rice!), it's nice to have it portioned out in meal prep containers. This will keep for 3 to 4 days in the fridge, covered tightly. You can even eat this cold or at room temperature and it'll still be really good.
If you've stored these portions in foil you can pop the whole foil packet right into a hot oven for five minutes or so to reheat; keep it wrapped because you won't want to re-cook the shrimp or it will get tough. Otherwise, reheat in a covered dish in the oven for a few minutes. But honestly, this is good cold. Truth. Especially if you serve it with quinoa or even maybe some cooked orzo, like a fancier pasta salad.
Shrimp isn't the best after it's been defrosted, cooked, frozen, and reheated, so don't freeze this dish unless you are ok with rubbery shrimp the second time around. (Hey, you might be!)
Substitutions and Alterations
Certainly, other proteins would work here, but the beauty of this dish is that the veggies and shrimp cook quickly and at about the same rate. If you're going to use chicken, pork, salmon, or steak, we'd advise wrapping that protein separately in some of the marinade from the artichoke hearts. Start that protein choice on the grill first, and after about 5 to 10 minutes, put the foil packets with the veggies on alongside them. This way, they'll be ready around the same time. You just need to give those denser proteins a bit of a head start.
Tofu would likely cook at the same rate as the veggies for an easy and vegan/vegetarian swap for this dish.
MORE SHRIMP MEAL PREPS!
- Skillet Shrimp with Tomato and Avocado
- Easy Shrimp Meal Prep
- Sheet Pan Butter Herb Shrimp Corn and Potato Bake
Ingredients
- 1 pound raw shrimp peeled and deveined, tails removed
- small zucchini sliced
- 1 cup cherry tomatoes
- 6 ounces quartered marinated artichoke hearts drained, marinade reserved
- ½ cup kalamata olives
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 lemon sliced
- Crumbled feta optional
- Chopped parsley optional
- Cooked quinoa optional
Instructions
- Preheat a gas grill or prepare a charcoal grill for medium-high heat.
- In a large bowl combine the shrimp, zucchini, tomatoes, drained artichoke hearts, and olives. Add 2 Tbsp. of the reserved marinade, spices, and salt and pepper to taste; toss well to combine.
- Tear off 4 pieces of foil about 12 to 15 inches long. Divide the shrimp mixture among the foil, arranging it on one half of each piece of foil. Top with lemon slices, then fold the foil over the shrimp and crimp the sides tightly.
- Arrange foil packets on the grill over indirect heat. Grill for about 15 minutes, rotating the packets every 5 minutes, or until the shrimp is cooked through.
- Carefully open foil packets (steam will be hot) and top with crumbled feta and chopped parsley, if using.
- Divide into meal prep containers with quinoa, if using. Refrigerate up to 4 days.
