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Foil Packets

Shrimp Foil Packets (rice, onions & zucchini)

Foil Packetseasy1 packet per person servings· Prep 10 min· Cook 8–12 min
Shrimp Foil Packets (rice, onions & zucchini)

The fastest packet of the bunch — shrimp cook in minutes, so this is the one for a night you rolled in late and starving. Rice, onions, zucchini, and shrimp. One packet per person.

Ingredients

  • Heavy-duty foil (2 sheets per packet)
  • A good handful of shrimp per packet, peeled (thawed if frozen)
  • 1/2 onion, sliced
  • 1 small zucchini, sliced
  • A handful of instant or already-cooked rice
  • A splash of water or broth
  • A good pat of butter (shrimp loves butter)
  • Salt, pepper, garlic, and a little lemon if you've got it

Steps

  1. Heavy-duty foil (2 sheets per packet)
  2. A good handful of shrimp per packet, peeled (thawed if frozen)
  3. 1/2 onion, sliced
  4. 1 small zucchini, sliced
  5. A handful of instant or already-cooked rice
  6. A splash of water or broth
  7. A good pat of butter (shrimp loves butter)
  8. Salt, pepper, garlic, and a little lemon if you've got it
  9. Layer rice, onion, and zucchini on doubled heavy-duty foil, then shrimp on top. Splash of broth, butter, season, lemon if you have it.
  10. Assemble and seal — full foil-packet method.
  11. Cook 8–12 min on coals at the edge, foil tail up, flipping once. Shrimp overcook fast — don't wander off.
  12. Pull out by the foil tail with campfire tongs. Pink and opaque shrimp means done; gray and translucent means wait.

Tips & variations

$## Don't overcook it Shrimp is the one packet you can ruin by leaving it too long. It's done in about ten minutes and goes rubbery fast after that. Pull it the moment it puffs and the shrimp are pink — this isn't a set-it-and-forget-it packet.

Make it yours

Old Bay turns this into a shrimp boil; swap the zucchini for corn and toss in a little sliced sausage and you're most of the way to a real one. Frozen shrimp work great — just thaw them in the cooler first so they don't water down the packet.

New here? How to cook foil packet meals. Campfire tongs keep your knuckles off the heat.$df$,

Common questions

Are frozen shrimp okay?
Great, even. Thaw them first — a sealed bag in cold water, or overnight in the cooler — so they don't water down the packet.
How do I know shrimp's done without cutting it?
Shrimp are honest. Translucent and gray means not yet; pink, opaque, and curled means done. About ten minutes on the coals.
Instant rice again?
Same as the others — instant or pre-cooked. Twenty minutes won't soften raw rice, and shrimp cook far faster than that anyway.
Can you add sausage to shrimp foil packets?
Yes — shrimp and sausage is a classic camp combo. Add a few ounces of sliced smoked sausage (andouille or kielbasa) to each packet along with the shrimp, and swap in a shake of Old Bay seasoning for a quick low-country boil flavor. The sausage is already cooked, so the packet is done as soon as the shrimp turn pink and curl — just a few minutes on the coals.

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