These Greek-inspired shrimp foil packets are a fast, flavorful summer dinner: tender shrimp, briny feta, cherry tomatoes, red onion, chickpeas and Kalamata olives tossed in a lemon-oregano vinaigrette and grilled until just cooked. Ready in under 20 minutes, they’re ideal for backyard grilling, camping, or make-ahead meal prep with minimal cleanup.
Easy Shrimp Foil Packets (Greek-Inspired)
Foil packet dinners are a favorite for warm-weather cooking because they keep the kitchen cool, let you grill with minimal cleanup, and deliver big flavor. This version is inspired by classic Mediterranean ingredients: a bright lemon-oregano marinade, juicy shrimp, sweet roasted tomatoes and onions, protein-rich chickpeas, salty Kalamata olives, and a finishing sprinkle of feta and fresh dill. They’re customizable, quick to assemble, and cook in less than 10 minutes on the grill.
Why This Recipe Works
Foil packets are perfect for a one-pan meal on the grill. The sealed packets trap steam, gently cooking shrimp and vegetables while keeping everything moist. They also stop small pieces from falling through the grates and make cleanup effortless—just toss the foil.
- Fast: Ready from prep to plate in about 20 minutes.
- Flexible: Swap vegetables or herbs to suit your tastes, and use the oven or air fryer if you don’t have a grill.
- Easy cleanup: Grill, open, and serve with hardly any dishes to wash.
- Healthy: Protein-forward with fiber and Mediterranean fats.
- Diet-friendly: Can be made gluten-free, dairy-free (omit feta), high-protein, and Mediterranean-diet friendly.
Ingredients You’ll Need
Below are the ingredients used in these Greek shrimp foil packets. Exact measurements appear in the recipe card.
- Shrimp marinade: a simple vinaigrette of extra virgin olive oil, fresh lemon juice, dried oregano, salt and pepper.
- Shrimp: large or extra-large peeled and deveined shrimp work best so they don’t overcook before the vegetables are tender. Thaw frozen shrimp in the refrigerator before using.
- Vegetables: cherry tomatoes and red onion roast and sweeten inside the packet.
- Chickpeas: add fiber and bulk—use canned, rinsed and drained.
- Kalamata olives: add pleasant brininess and texture.
- Feta: finish the packets with crumbled feta for creaminess and tang (omit to make dairy-free).
- Garnish: fresh dill and lemon wedges brighten the dish.
- Foil: use heavy-duty foil or double up regular foil so packets don’t tear while grilling.
How to Make Shrimp Foil Packets
These foil packets are approachable for a weeknight but elegant enough for summer guests. The method is straightforward: toss, pack, and grill.
- Marinate: Whisk olive oil, lemon juice, dried oregano, salt and pepper. Toss shrimp, tomatoes, red onion, chickpeas and olives in the vinaigrette to coat.
- Assemble packets: Divide the mixture between two 12-inch pieces of heavy-duty foil. Fold the long sides up, crimp the ends, and seal the sides so steam stays trapped.
- Grill: Place packets on the grill over lower heat, cover, and cook for about 6–8 minutes depending on shrimp size, until shrimp are opaque and vegetables are tender.
- Finish and serve: Carefully open (watch for steam), sprinkle with crumbled feta and chopped dill, and serve with lemon wedges.
No grill? No problem!
- You can bake the sealed packets on a rimmed sheet pan at 350°F for about 8 minutes.
- To air fry, skip the foil: place the marinated mix in the air fryer basket and cook at 400°F for 6 minutes, shaking the basket once halfway through.
Variations
- Protein swap: Use a firm white fish like cod, flounder, or bass; cook 10–12 minutes until flaky.
- Acid swap: Replace lemon with a splash of red wine or white balsamic vinegar for a different brightness.
- Veggies: Add zucchini, artichoke hearts, thinly sliced fennel, or roasted peppers.
- Olives: Substitute Castelvetrano or Manzanilla if you prefer milder olives, or omit them entirely.
- Dairy-free: Leave out the feta and add extra herbs or a drizzle of olive oil before serving.
- Herbs: Try basil or chives instead of dill for a different herb note.
Serving Suggestions
These shrimp packets make a complete meal but pair nicely with warm pita or crusty sourdough. For a fuller table, serve alongside grilled zucchini, a simple tomato salad, a Greek pasta salad, or orzo with zucchini and tomato.
Perfectly Grilled Zucchini
Summer Tomato Salad
Greek Pasta Salad
Orzo with Zucchini and Tomato
Shrimp Foil Packets
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- Pinch kosher salt
- Freshly ground black pepper, to taste
- 12 ounces large or extra-large peeled and deveined shrimp
- 1/2 cup cherry tomatoes, halved
- 1/2 small red onion, cut into wedges (about 1/2 cup)
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup pitted Kalamata olives, sliced
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh dill
- Lemon wedges, for serving
Instructions
- Preheat an outdoor grill to medium-high heat (about 350°F) with the lid closed.
- Whisk together the olive oil, lemon juice, dried oregano, salt and pepper in a mixing bowl.
- Add the shrimp, cherry tomatoes, red onion, chickpeas and olives to the bowl and toss to coat in the marinade.
- Tear off two 12-inch pieces of heavy-duty foil. Divide the shrimp mixture into two portions and place each in the center of a foil sheet. Fold the long edges up, bring the short ends together and crimp to seal, then crimp the sides so the packets are fully enclosed. Transfer packets to a rimmed baking sheet for easier handling.
- Place the foil packets on one side of the grill, lower the heat under the packets to low, and close the lid. Cook for 6–8 minutes, depending on shrimp size, until shrimp are opaque and vegetables are tender.
- Carefully open the foil packets—watch for hot steam. Divide the feta and chopped dill between packets and serve immediately with lemon wedges.
Notes
No grill? Bake sealed packets on a rimmed sheet pan at 350°F for about 8 minutes.
Air fryer option: Skip the foil. Place the marinated ingredients in the air fryer basket and cook at 400°F for 6 minutes, shaking once halfway through.
Nutrition
Serving: 1 packet • Calories: 300 • Carbohydrates: 16.5 g • Protein: 28 g • Fat: 14 g • Fiber: 4 g • Sodium: 1200 mg
Storage
- Refrigerate leftover packets for up to 3 days in an airtight container.
- Reheat: Warm in the microwave, gently reheat in a skillet, or bake at 300°F until heated through. Leftovers are also good cold tossed into a salad.
FAQ
Yes. Assemble the foil packets a few hours ahead, refrigerate, and grill when ready. Let chilled packets come closer to room temperature briefly before cooking for even results.
Use two 12-inch foil sheets per packet if needed. Center the ingredients, fold the long sides up so the ends meet over the food and crimp to close. Crimp the short sides so the packet is sealed but still has a little space inside for steam to circulate.
Parchment alone won’t hold up well on a grill. If avoiding direct foil contact, wrap the food in parchment and then wrap that parcel in foil, or opt to bake the parchment packets in the oven instead of grilling.
More Foil Packet Recipes You’ll Love
If you enjoy these Greek shrimp packets, try other foil-packet ideas such as Mediterranean fish packets, grilled clams in foil, fish fillets in packets, spice-rubbed fish with fruit salsas, or lemon-parsley potato packets for easy sides and main-dish variations.
If you make this healthy shrimp foil packet recipe, snap a photo and share it with friends and family. I love seeing how readers customize the dish—try different herbs, swap vegetables, or make it dairy-free for a fresh twist.