Friday, July 19, 2019

Provencal Shrimp and Veggies in Foil #FishFridayFoodies

Colorful, healthy, nutritious and delicious, this easy one packet dinner is ready in minutes.  Gorgeous to look at and even better to eat!!

We are celebrating Grilled Fish/Seafood this month with the Fish Friday Foodies......

Stacy of Food Lust People Love is hosting our group this month and asked us all to share a recipe cooked outdoors.  It could be over gas or coals as long as it was on a grill.  Count me in coach.  We grill nearly daily during the summer months.

Here is what the others grilled up to share today.........

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email me at wendyklik1517 (at) Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas

It is the marinade that makes this dish so wonderful.  Olive oil, lots of garlic, and Herbs de Provence  are combined and tossed with the shrimp and vegetables right in the foil packet meaning no dirty pans to clean up afterwards.

I lined a baking sheet with foil making sure it was large enough to create a packet covering the contents and allow steam to build.

You want to make sure your vegetables are diced small enough that they will cook tender in just 15-20 minutes so that your shrimp stay nice and tender.

Slice up a fresh crispy baguette.  Open a bottle of Provence Rose wine.  Carpe Diem!!

#shrimp, #zucchini, #squash, #onions, tomatoes, #Provence, #onepotmeals, #foildinners,
Entrees, Grilling, Seafood
French Fusion
Yield: 6 servings

Provencal Shrimp with Vegetables in Foil

prep time: 15 Mcook time: 20 Mtotal time: 35 M
Colorful, healthy, nutritious and delicious, this easy one packet dinner is ready in minutes. Gorgeous to look at and even better to eat!!


  • 1 1/2 lbs Large Shrimp, peeled and deveined
  • 2 zucchini, cut into bite size dice
  • 2 summer squash, cut into  bite size dice
  • 1 pt. cherry tomatoes, halved
  • 1/2 small red onion, sliced
  • 1/4 c. olive oil
  • salt and pepper to taste
  • 2 t. Herbs de Provence
  • 2 cloves garlic, minced
  • 2 T. dry white wine (I used the Rose I served with dinner) or lemon juice


How to cook Provencal Shrimp with Vegetables in Foil

  1. Whisk together the oil, wine or lemon juice, salt, pepper and herbs in a small bowl.
  2. Line a baking sheet with a double layer of aluminum foil, making sure it is large enough to fold into a packet.  Place the shrimp and vegetables onto the aluminum foil, drizzle with the oil mixture and toss to coat.  Enfold the ingredients into the foil making a loose but completely sealed packet.
  3. Heat a grill to hot,  place the packet over indirect heat, lower the temperature and close the grill.  Let packet cook for 15-20 minutes until shrimp are pink and veggies are tender.
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Created using The Recipes Generator


  1. I adore a no-pots-to-clean meal! What a lot of lovely flavors you've got going in there, Wendy. Delicious!

  2. Oh my heavens.... I need a plate of this asap. Love the no mess method too.

  3. Make a delicious and healthy meal, no extra plates or dishes to wash.


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