Grilled Coconut Lime Shrimp and Summer Veggies in Foil – Corn, zucchini and coconut-lime marinated shrimp grilled in foil-packets makes for one easy, delicious, 30-minute summer dinner!
These Coconut Lime Shrimp Foil Packets are one of the easiest summer dinners and you’ll love that they are cooked on the grill, perfect for those hot summer days, or when camping!
Say ‘ELLO to my leedle fwiend (<—said in my best Tony Montana, aka Al Pacino, voice), grilled shrimp IN FOIL!
What’s going awn, friends! Happy Wednesday to you all! We have a GIVEAWAY! WOOOT! And a shrimp-dinner in foil!
By now YOU have figured out that foil-cooking is mah thang. Easy, breezy, beautiful, clever food. I can think of precisely 48 more things you can cook in foil, but today we’ll talk shrimp. On the barbie!
Sidenote: When I was in Australia, I was offered prawns on the barbie … for a few seconds there, I had this DUH-look on my face ’cause I had no clue if we were still speaking English. Thankfully, the host of the party figured out that in ‘Merica, we call ’em shrimp, on the grill.
HOW TO MAKE COCONUT LIME SHRIMP IN FOIL
When you put coconut, garlic and lime on shrimp (which is a very, very smart move), all of the flavors are sucked in by the shrimp and we are all dang happy campers.
Thus, we will first make the coconut lime marinade, which includes exactly that: coconut and lime. Throw it in a ziploc bag together with some shrimp and set aside for about 15 minutes.
In the meantime, get your veggies all chopped up and divide them up between foils.
Top with shrimp and close up the foils. Grill for 10 minutes, or until veggies are tender and shrimp is pink.
Remove from grill and serve! Easy Peasy.
Also, this recipe is PERFECT for camping. Corn, sliced zucchini, bag of shrimp, salt and pepper. BAM! Best camping dinner, yet.
Oh wait. Don’t forget the foils! Grab a few at Costco – I got a box of 500 precut foils from there about 2 years ago and I still have hundreds left. Awesome investment for someone that likes foil-cooked food. I said that already… Anyways.
One more sidenote? I had ten other pretty pictures to show you of this amazingness – good stuff, like pretty plates and step-by-step photos – only for all 90 of them to end up green/red/blue/yellow AND blurry. So blurry, my eyes hurt. Even Photoshop couldn’t help me. It’s all my camera’s fault. It is. The beast has been crying to be replaced for over 6 months, but I’m cheap, so that’s that.
However, I was finally fed up and at that point, I got up, went to my laptop, hopped over to Amazon and blew all my money on a new camera. CAN’T WAIT for the new beauty to arrive!
I personally think this recipe is perfect for snacking, too, to mindlessly pop while you watch RHONY and that other docu show that makes you use your brain.
Also? If you want to pop this in the oven? You are so smart. Go on and do your thing. Just preheat the oven to 400F and cook the shrimp (foiled up!) for about 20 minutes.
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Corn, zucchini and coconut-lime marinated shrimp grilled in foil makes for one easy, delicious, 30-minute summertime dinner.
- 1 small yellow onion , chopped
- 2 garlic cloves
- 1 cup shredded sweetened coconut
- zest and juice of 1 lime
- 1 cup fresh cilantro or parsley , chopped
- 1/4- cup olive oil
- 1/4- cup soy sauce
- 1 pound raw shrimp , peeled and deveined
- 8 to 10 aluminum foil sheets large enough to wrap around the food
- 1 zucchini , sliced into 1/4-inch rounds
- 1 to 2 cups corn kernels (you can also use frozen corn kernels)
- chopped fresh cilantro or parsley , for garnish
In a blender, combine onions, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.
Place marinade and shrimp in a resealable bag and toss to coat.
Place in the fridge for 15 minutes.
Preheat an outdoor grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability and lightly spray with cooking spray.
Divide up the veggies and shrimp evenly and place into the center of each foil packet.
Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
Transfer the foil packets to the grill, cover grill and cook for 10-12 minutes, or until shrimp are opaque.
Carefully open the foil packets and stir the contents.
Sprinkle with cilantro or parsley and serve.
Preheat oven to 400F. Cook shrimp foils for about 20 minutes, or until zucchini is tender and shrimp is pink.
WW SmartPoints: 10
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