Grilled Sesame Shrimp & Veggies

I purchased a new BBQ a few weeks ago and have been grilling up a storm. Our old BBQ had seen better days. It was given to us by my parents after they bought their new one. It was in rough shape after their gazebo roof collapsed on it. It still worked, but it was a sight for sore eyes. Let me just say having this new fancy BBQ has been a dream! If the weather is nice, I’m probably outside grilling our dinner.

If you’re like me and are taking full advantage of BBQ season, then you’ll want to pay attention. I made the most scrumptious meal for my family. Think easy prep, quick cooking and fast clean up. Sounds great, right? It’s also my Cultured Kitchen challenge for July. I was tasked with creating a BBQ recipe with a unique Asian spin. It’s “East Made Easy” with this Grilled Sesame Shrimp & Veggies recipe. Try it once and I bet you’ll be making it again for your family!

Grilled Sesame Shrimp & Veggies

For veggies, I selected green peppers, red peppers, yellow peppers, onions, mushrooms and sugar snap peas. Feel free to substitute in other veggies if you aren’t a fan of my picks. I purchased frozen uncooked shrimp that I let thaw in the fridge for about 10 hours before using. However, the real star of the show is the sauce. It gives the dish it’s Asian flair. You’ll need some garlic, rice vinegar, sesame seeds and Blue Dragon Sesame Oil. Feel free to make a little extra sauce if you like. It’s yummy on a fresh tossed salad too!

You don’t need a fancy dish for your BBQ or anything like that. The veggies and shrimp are cooked inside aluminum foil packets. Simply cut a piece of aluminum foil about the size of a 9×13 baking sheet. Place your veggie mixture on one side of it in the middle. Top with shrimp and drizzle on your delicious sauce. Fold up your packets and make sure to seal the edges by folding them over too. It cooks on the BBQ for about 10 minutes at medium-high heat. Be careful when you remove and open them up because they are HOT!

I’ve made veggies in foil packets before on the BBQ. I usually add green peppers, mushrooms and onions to them and serve them with steak. It was nice to try a little Asian twist to a classic summer recipe. I know I’ll be making this recipe again this summer!

This recipe makes six servings and is an entire meal in one. You don’t even need to put them on plates or bowls unless you want to. Your friends and family can enjoy them right out of the packet.

If you make them, let me know how they turned out! I’d love to hear about it.

You might also like Air Fryer Shrimp, Shrimp Creole, Curried Shrimp Rolls and Shrimp Chowder.

Want dessert? Try Banana Boats.

What’s on your grill this summer?

You’ll also like this Air Fryer Coconut Shrimp and Shrimp Salad.

Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Blue Dragon Canada and Patak’s Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Rate this Recipe

5 from 1 vote

Grilled Sesame Shrimp & Veggies

Created by Stacie Vaughan

Servings 6

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

This summer grilling recipe is a triple whammy – it’s easy to prep, simple to cook and fast to clean up afterwards. Your family will love these individual foil packets filled with veggies, shrimp and a mouthwatering sesame sauce.

Rate this Recipe

Print Recipe

Pin Recipe

Share

Save Saved!

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup shrimp uncooked, tail off, deveined and peeled
• ▢ ⅔ cup sugar snap peas
• ▢ 2 green peppers sliced
• ▢ 2 red peppers sliced
• ▢ 2 yellow peppers sliced
• ▢ 1 large yellow onion sliced
• ▢ 2 cups white button mushrooms sliced

Sauce

• ▢ ½ cup sesame oil
• ▢ 6 tbsp rice vinegar
• ▢ 2 tsp sesame seeds
• ▢ 4 cloves garlic minced

Instructions

• Toss vegetables together in a bowl.
• Rip off six sheets of aluminum foil, about the size of a 9×13 baking sheet and lay out on a flat surface.
• Add about 1 ½ cups of veggies to each sheet, one one side. Evenly divide the shrimp and place on top of the veggies.
• In a small bowl, whisk together sauce ingredients. Add about 2 tbsp of sauce to each shrimp & veggie mixture and move around with a spoon slightly to combine.
• Fold up aluminum foil to make a packet. Fold edges to seal.
• Grill for 10 minutes on medium-high heat. Serve hot.

Notes

I used Pacific White Shrimp (91 to 110 pieces) found in my grocery store’s frozen seafood section.

Equipment

• Mixing bowl
• Whisk
• aluminum foil

SHOP Recommended Products

Save this recipe for later! Click the heart to save it to your recipe box. Recipe saved! Check your recipe box for all your saved recipes.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 51mg | Sodium: 235mg | Fiber: 4g | Sugar: 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Main Dishes

Cuisine Asian

Keyword Grilled Sesame Shrimp & Veggies

Did you make this recipe?

I’d love to see it! Make sure to share it on your favorite social platform.

Share on Facebook Pin Recipe Rate this Recipe

Want Even More Recipes?

Join Moms Best Recipes to find more delicious family recipes.

free ebook!

The Best of Simply Stacie

When you subscribe to the newsletter for the latest updates!

Subscribe