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Cheesy Garlic Shrimp and Vegetable Foil Packets
Taya Bennett

Cheesy Garlic Shrimp & Vegetable Foil Packets

These cheesy garlic shrimp and vegetable foil packets bring a complete seafood dinner together in 25 minutes. Large shrimp, red onion, green bell pepper, and carrots cook in a sealed foil packet with butter, garlic powder, and oregano. Mozzarella melts over the top while the covered skillet traps the savory juices inside. With just 10 minutes of prep and little cleanup, this is a practical dinner for a busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 red onion, sliced into rings
  • 1 green bell pepper, sliced into rings
  • 2 carrots, cut into sticks
  • 2 tbsp olive oil
  • 4 tbsp butter, cubed
  • 1 cup shredded mozzarella cheese
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • heavy-duty aluminum foil Use a large sheet sturdy enough to hold the ingredients and cooking juices.
  • skillet with lid Large enough to hold the sealed foil packet and cook it covered over medium heat.
  • Knife For slicing the onion, bell pepper, and carrots.
  • Cutting Board For preparing the vegetables.

Method
 

  1. Lay a large sheet of heavy-duty aluminum foil on your work surface. Drizzle 2 tablespoons olive oil over its center.
  2. Arrange the red onion rings over the oil. Add the green bell pepper rings and carrot sticks, spreading the vegetables into an even layer.
  3. Sprinkle the vegetables evenly with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
  4. Arrange the 1 lb peeled and deveined large shrimp evenly over the seasoned vegetables.
  5. Scatter 4 tablespoons cubed butter throughout the packet. Sprinkle 1 cup shredded mozzarella cheese over the shrimp and vegetables, then finish with 1 teaspoon dried oregano.
  6. Fold the foil tightly around the ingredients and seal all the edges. A secure seal helps hold in the steam and buttery cooking juices.
  7. Place the sealed packet in a skillet over medium heat. Cover the skillet and cook for 12–15 minutes, until the shrimp are fully cooked and the vegetables are tender.
  8. Open the foil away from your hands and face to avoid the hot steam. Serve immediately while the shrimp and vegetables are hot and the mozzarella is melted.

Notes

Use heavy-duty foil: Choose foil sturdy enough to hold the ingredients and buttery cooking juices without tearing.
Keep shrimp tender: Spread the shrimp evenly and begin checking near the 12-minute mark. Cooked shrimp should be firm, pearly, and opaque.
Prepare the carrots: Cut the carrots into evenly sized sticks so they become tender during the short cooking time.
Frozen shrimp: Thaw frozen shrimp before assembling the packet and remove excess surface moisture.
Seal securely: Fold and seal every edge of the foil to trap steam and cooking juices.
Serving suggestions: Serve on its own, over rice, or alongside crusty bread or a fresh arugula salad.
Storage: Remove leftovers from the foil, transfer to an airtight container, and refrigerate promptly. Reheat in a covered skillet over low heat until thoroughly reheated, avoiding unnecessary additional cooking.
Safety: Open the hot foil packet away from your hands and face to avoid escaping steam.