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Foil packs with shrimp, corn, and zucchini.

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. 

Blue: 17   Green: 17   Purple: 17   Freestyle: 13
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings 4 serves
Calories 489 kcal
Author Katerina


  • 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


  1. In a blender, combine onions, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.
  2. Place marinade and shrimp in a resealable bag and toss to coat.
  3. Set aside for 5 minutes.

  4. Preheat an outdoor grill to medium-high heat.

  5. 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.
  6. Divide up the veggies and shrimp evenly and place into the center of each foil packet.
  7. Season with salt, pepper, and fajitas seasoning.

  8. Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
  9. 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.

  10. Carefully open the foil packets and stir the contents.
  11. Sprinkle with cilantro or parsley and serve.

Recipe Notes




  • Preheat oven to 400F. Cook shrimp foils for about 15 minutes, or until zucchini is tender and shrimp is pink.
Nutrition Facts
Grilled Coconut Lime Shrimp and Summer Veggies in Foil
Amount Per Serving (1 Foil Packet)
Calories 489 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16g80%
Cholesterol 286mg95%
Sodium 1583mg66%
Potassium 617mg18%
Carbohydrates 28g9%
Fiber 7g28%
Sugar 8g9%
Protein 29g58%
Vitamin A 315IU6%
Vitamin C 26.3mg32%
Calcium 199mg20%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.