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Campfire Seafood Packets That Actually Work

Perfectly steamed seafood and vegetables in a foil packet, cooked over a campfire or camp stove. Quick, minimal cleanup, and full of flavor.
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Ingredients Method

Ingredients
  

  • 12 ounces raw shrimp, peeled and deveined tails on or off, your preference
  • 1 medium zucchini, sliced into half-moons about 1/4-inch thick
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium lemon, thinly sliced
  • 2 tablespoons fresh parsley, chopped optional garnish

Method
 

  1. Prepare your fire or camp stove. For a campfire, let it burn down to low, glowing coals. For a stove, set to medium heat.
  2. Cut two large sheets of heavy-duty aluminum foil, each about 18 inches long. Stack them together for a double layer.
  3. In a bowl, toss the shrimp, zucchini, cherry tomatoes, olive oil, garlic, smoked paprika, salt, and pepper until evenly coated.
  4. Divide the mixture evenly between the two foil stacks. Lay 2–3 lemon slices on top of each portion.
  5. Fold the foil: bring the long edges together and fold over twice, crimping tightly. Then fold the short ends twice each, pressing firmly. Leave a little air space inside for steam.
  6. Place the packets seam-side up on the grate or directly on the coals. Cook for 10–12 minutes, rotating once halfway through. The shrimp should be pink and opaque, and the vegetables tender.
  7. Carefully open one packet to check doneness—watch for steam. Let rest for 2 minutes, then garnish with parsley if using. Serve directly from the packet or transfer to a plate.