Coconut Lime Grilled Shrimp & Summer Veggies in Foil Packs

4.84 from 12 votes
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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!

Grilled shrimp in foils on a plate.

These Coconut Lime Grilled 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 PACKS!

What’s going awn, friends! Happy Wednesday to you all!

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!

Coconut Lime Marinade in a food processor.

Sidenote: When I was in Australia, I was offered prawns on the barbie … for a few seconds 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.


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.

  1. 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 5 minutes.
  2. In the meantime, get your veggies all chopped up and divide them up between foils.
  3. Top with shrimp and close up the foils. Grill for 12 minutes, or until veggies are tender and shrimp is pink.
  4. Remove from grill and serve! Easy Peasy.

Shrimp foil packets on the grill.


Also, this recipe is PERFECT for camping. Corn, sliced zucchini, bag of shrimp, salt and pepper. BAM! Best camping dinner, yet. You can also try my Lemon Garlic Herb Shrimp in Packets.

Oh wait. Don’t forget the foils! Grab a few on Amazon – 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.

Foil packs with shrimp, corn, and zucchini.

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 15 minutes.



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4.84 from 12 votes

Grilled Coconut Lime Shrimp and Summer Veggies in Foil

Corn, zucchini and coconut-lime marinated shrimp grilled in foil makes for one easy, delicious, 30-minute summertime dinner. 
Prep Time: 30 minutes
Cook Time: 15 minutes
Marinating Time: 15 minutes
Total Time: 45 minutes
Servings: 4 serves


  • 1 small yellow onion, , chopped
  • 3 garlic cloves
  • 1 cup shredded sweetened coconut
  • zest and juice of 1 lime
  • 1 cup fresh cilantro or parsley, , chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup low sodium soy sauce
  • 1 pound raw shrimp, , peeled and deveined
  • 8 aluminum foil sheets large enough to wrap around the food
  • 2 cups corn kernels, (you can also use frozen corn kernels)
  • 1 zucchini, , sliced into 1/4-inch rounds and halved
  • 1 cup halved cherry tomatoes
  • salt and fresh ground pepper, , to taste
  • 1 teaspoon fajitas seasoning
  • chopped fresh cilantro or parsley, , for garnish
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  • 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.
  • Set aside for 5 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.
  • Season with salt, pepper, and fajitas seasoning.
  • Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
  • Transfer the foil packets to the grill, cover and grill for 6 minutes; turn over the packets and continue to grill for 7 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 15 minutes, or until zucchini is tender and shrimp is pink.


Serving: 1Foil Packet | Calories: 489kcal | Carbohydrates: 28g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 286mg | Sodium: 1583mg | Potassium: 617mg | Fiber: 7g | Sugar: 8g | Vitamin A: 315IU | Vitamin C: 26.3mg | Calcium: 199mg | Iron: 4.5mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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This recipe was first published on July 8th, 2015. Updated content and photos on May 29, 2019.

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  1. Victoria says:

    Sooo delicious for meal prep. I make them in the oven! I have only ever used parsley and it’s to die for. I have not made this with sweetened coconut yet. Instead, I added my unsweetened and add agave syrup. Heavenly!

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

  2. Catalina says:

    How inviting this foil pack looks! The best way to cook a delicious and easy dinner!