Light, bright, and ready in about 20 minutes, these Lemon Dill Shrimp Zucchini Foil Packs make weeknight dinners effortless. The shrimp turn tender and slightly sweet while the zucchini steams to a tender-crisp bite. Fresh lemon and dill give a bright, herbal lift, and cooking everything in foil locks in steam and flavor. If you like quick shrimp dinners, you might also enjoy this air-fryer bang bang shrimp recipe for another fast seafood option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 195 kcal
- Protein: 27 g
- Carbohydrates: 4 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 430 mg
Why Make This Lemon Dill Shrimp Zucchini Foil Packs
This recipe is quick, healthy, and low fuss. Foil packs mean one-pan cleanup and even cooking. Shrimp cooks fast and soaks up lemon and dill for a fresh, bright flavor. The zucchini adds color, slight sweetness, and a tender-crisp texture. It’s perfect for busy nights, backyard grills, or a light summer meal that still feels special.
How to Make Lemon Dill Shrimp Zucchini Foil Packs
The method is simple: toss, pack, and grill. Use good-quality shrimp and fresh dill and lemon for the best aroma and taste. Foil traps steam so the zucchini stays juicy and the shrimp stays tender. You can also bake these in the oven if the grill isn’t an option.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 teaspoons fresh dill, chopped
- Salt and pepper to taste
- Lemon slices for garnish
Directions:
Step 1: Preparation
Preheat the grill to medium-high heat. Pat the shrimp dry with paper towels so they sear and don’t steam unnecessarily. Slice the zucchinis about 1/4-inch thick so they cook through but keep a little bite.
Step 2: Mixing
In a mixing bowl, combine the shrimp, zucchini, olive oil, minced garlic, lemon juice, and chopped dill. Season with salt and pepper. Toss gently until everything is evenly coated and smells bright and citrusy.
Step 3: Cooking
Cut large pieces of aluminum foil (one for each pack). Place the shrimp and zucchini mixture in the center of each foil piece. Fold the foil over the mixture and crimp the edges to create a sealed packet. Place the foil packs on the grill and cook for 8–10 minutes, or until the shrimp are opaque and pink and the zucchini is tender when pierced with a fork.
Step 4: Finishing
Remove the packs from the grill and let them rest for 1 minute. Carefully open each packet away from your face to avoid steam burns. Garnish with lemon slices and an extra sprinkle of fresh dill if you like. Serve hot.
How to Serve Lemon Dill Shrimp Zucchini Foil Packs
Serve these packs right from the foil for a casual meal. They pair well with:
- Steamed rice or quinoa to soak up the juices
- A simple green salad for a light lunch
- Crusty bread to mop up lemony broth
- Over pasta tossed with a little butter or olive oil for a heartier plate
The dish looks bright and inviting—lemon slices add a pretty finish.
How to Store Lemon Dill Shrimp Zucchini Foil Packs
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezer: For longer storage, remove cooked shrimp from zucchini and freeze in a sealed container for up to 1 month (texture may soften after thawing).
- Reheating: Reheat gently in a 325°F oven for 8–10 minutes or in a skillet over medium-low heat. Avoid high heat, which can make shrimp rubbery.
Expert Tips for Perfect Lemon Dill Shrimp Zucchini Foil Packs
- Use fresh shrimp if possible. If using frozen, thaw fully and pat dry.
- Don’t overcook shrimp. They go from tender to rubbery quickly; cook until opaque and slightly springy.
- Cut zucchini uniformly so pieces cook at the same rate.
- Add a small pat of butter or a splash of white wine to the packet for extra richness and steam.
- Seal the foil well but leave a small air pocket so steam can circulate without bursting the packet.
- If grilling, place packs toward the cooler side of the grill if using direct heat to avoid burning.
Delicious Variations
- Mediterranean: Add halved cherry tomatoes, olives, and a sprinkle of oregano.
- Spicy Citrus: Add 1/4 teaspoon red pepper flakes and a splash of orange juice.
- Creamy Herb: Add a tablespoon of cream cheese or a pat of butter and swap some dill for parsley.
- Veggie-Loaded: Add thin slices of bell pepper, corn kernels, or asparagus tips.
- Cajun Shrimp Packs: Toss shrimp with Cajun seasoning instead of dill for a smoky kick.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Yes. Thaw the shrimp fully in the refrigerator or under cold running water. Pat dry to remove excess moisture so they brown nicely. Adjust cooking time by a minute if they were partially frozen.
Q: How can I tell when the shrimp are done?
A: Cooked shrimp turn opaque and pink and curl into a loose “C.” If they curl tightly into an “O,” they’re likely overcooked. Use a fork to check texture—shrimp should be firm but tender.
Q: Can I bake these in the oven instead of grilling?
A: Absolutely. Bake at 400°F for 10–12 minutes, or until shrimp are cooked through. Oven cooking gives similar results and is great when grilling isn’t possible.
Q: Is it safe to cook raw vegetables and shrimp together in foil?
A: Yes. Zucchini cooks quickly and pairs well with shrimp in cooking time. Slice vegetables thin so everything finishes at the same time. Denser vegetables (carrots, potatoes) should be par-cooked first.
Q: Can I prepare these ahead of time?
A: You can prep the shrimp and vegetables and assemble foil packs up to a day ahead. Refrigerate until ready to grill. Do not assemble far in advance at room temperature.
Q: How much salt should I add?
A: Taste as you go. Start with about 1/4 teaspoon salt per pack (total 1 teaspoon for the recipe) and adjust. Shrimp naturally contain sodium, so season lightly before cooking and adjust after.
Conclusion
This Lemon Dill Shrimp Zucchini Foil Packs recipe is fast, fresh, and forgiving—perfect for a bright weeknight meal or a relaxed cookout. The scent of lemon and dill makes the dish feel light and fragrant, while the foil keeps cleanup easy. For a similar foil-pack idea with more veggies and bold citrus flavors, try this foil packet shrimp recipe. Give these packs a try—you’ll love how easy and flavorful weeknight seafood can be.
Print
Lemon Dill Shrimp Zucchini Foil Packs
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Light, bright, and ready in about 20 minutes, these Lemon Dill Shrimp Zucchini Foil Packs make weeknight dinners effortless with tender shrimp and crisp zucchini, flavored with fresh lemon and dill.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 tsp fresh dill, chopped
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Preheat the grill to medium-high heat. Pat the shrimp dry with paper towels.
- Slice the zucchinis about 1/4-inch thick.
- Combine the shrimp, zucchini, olive oil, garlic, lemon juice, and dill in a mixing bowl. Season with salt and pepper.
- Cut large pieces of aluminum foil and place the shrimp mixture in the center.
- Fold the foil over the mixture to create sealed packets.
- Cook on the grill for 8-10 minutes until shrimp are opaque and zucchini is tender.
- Remove from the grill and let rest for 1 minute. Carefully open each packet to avoid steam burns.
- Garnish with lemon slices and extra dill, then serve hot.
Notes
Use fresh shrimp for best results. If using frozen, ensure they are fully thawed and dry before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 1g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 150mg
