Easy Grilled Shrimp and Veggies | Recipe of the Week

Memorial Day is this weekend and for many that means the beginning of summer and will spend the weekend at barbecues. The weather is looking a little rainy here this weekend, but if you’re lucky enough to have some nice barbecuing weather here’s an easy recipe to try. I’m not big into grilling and we don’t do it very often at out house. We have counter top griddle and grill that we use more just because it’s more convenient.

Shrimp is perfect for adding protein to your daily macros since they’re loaded with it – it always surprises me because they can be so small once cooked. To grill the shrimp and veggies, I made aluminum foil boats, wrapped the food up, and place the boats on the grill. Alternatively, aluminum foil can be wrapped around on the grill top itself to create a flat surface to grill the shrimp and veggies over the heat. If you have stormy weather this weekend, this can also be made in the oven at 350 degrees – place the aluminum boats on a cookie sheet and cook for 15 minutes.

shrimp and asparagus


what you’ll need 

  • 1 lb. shrimp, fresh or frozen
  • zucchini
  • asparagus
  • spices: chili powder, garlic powder, crushed red pepper flakes, dried oregano, ground cumin, salt
  • oil spray or olive oil
  • aluminum foil

If your shrimp are frozen, thaw them and drain excess water. To marinate the shrimp and veggies, you can use taco or fajita seasoning – I used this homemade taco seasoning. Add shrimp, zucchini, and asparagus into plastic containers with lids then spray with a bit of vegetable oil spray, like Pam, or drizzle on a small amount olive oil. Shake containers until coated in the oil then add the taco seasoning into the mix. Shake everything again and let marinate in the fridge for a few hours.

Prep your grill if you’re using charcoal or start it up if it’s a gas grill. In this case, I grabbed my boyfriend and had him prep the grill – we have a charcoal grill. Let the charcoal burn for 15 to 20 minutes. While the charcoal is burning, wrap your shrimp and veggies in aluminum foil boats. I put the asparagus and shrimp into the same boats, and the zucchini into another boat. If I had to do this over, I would wrap all three in different boats because the asparagus grills up very quickly while the shrimp and zucchini need some extra time.

shrimp and zucchini


ready to grill
Boats ready for grilling!

Once your coals are ready, place your boats on the grill and cook for around 10 minutes. At 10 minutes check the asparagus – again they cooked really quickly for me. If the asparagus needs some more time check again in 2 to 3 minutes. At 15 minutes check the shrimp and zucchini to see if they’re done to your liking. This was when I took the food off the grill.


I don’t have the exact calories and macros on this recipe because I didn’t take the time to weight everything before cooking. After guesting my serving sizes and adding it to MyFitnessPal, I would say this meal was around 283 calories, 22g carbs, 3g fat, and 47g protein.

I always bring my own foods to barbecues since I don’t eat meat, only fish, and this is a recipe that you can make in advance and bring to a barbecue. The aluminum boats will travel well in a cooler and they also make for easy clean up. Hope you have a great Memorial Day weekend!

Check out more of my recipes here. Thanks for reading!

An everyday gal with a lifestyle blog. Finding balance in fitness, food & fashion |

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