Recipe & Photos By Diana Yen
This vibrant, all-in-one foil packet meal is perfect for both summer grilling and quick weeknight dinners. Juicy shrimp, tender gnocchi, sweet corn, and burst cherry tomatoes come together with a smoky paprika-garlic butter that melts into every bite. Cooking everything in foil makes cleanup a breeze, and a final squeeze of lemon brings the whole dish to life. Serve straight from the packet for a no-fuss, flavor-packed meal.
What You'll Need
How to Make Smoky Shrimp & Gnocchi Foil Packets
Servings: 4 | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Ingredients
- 8 tablespoons (115 grams) unsalted butter, at room temperature
- 4 cloves garlic, finely grated
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper
- One 17.6-ounce (500 grams) package of shelf-stable or refrigerated potato gnocchi
- 1 pound (450 grams) raw shrimp, peeled and deveined
- 1½ cups fresh or frozen corn kernels (about 2 ears if using fresh)
- 1 pint (10 ounces / 280 grams) cherry tomatoes, halved
- 2 tablespoons fresh thyme leaves
- ¼ cup extra-virgin olive oil
- ¼ cup (13 grams) chopped fresh parsley leaves
- 1 lemon, cut into wedges
Materials
Heavy-duty Aluminum Foil
Grill Grate
Cowboy Grill
Enamelware
Chef Knife
Instructions
- Preheat a fire for medium-high heat, and set a grate over it. Cut 4 large sheets of heavy-duty aluminum foil, about 12 x 18 inches (30 x 46 cm).
- In a small bowl, mash together the butter, garlic, smoked paprika, crushed red pepper flakes, and a pinch of salt and pepper until smooth. Set aside.
- In a large bowl, combine the gnocchi, shrimp, corn, cherry tomatoes, and thyme.
- Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
- Divide the mixture evenly among the foil sheets, placing it in the center of each.
- Top each portion with a few dollops of the smoked paprika butter (about 3 tablespoons each).
- Bring the shorter sides of the foil up to meet in the center and fold to seal. Fold in the ends tightly to form sealed packets.
- Place the foil packets seam-side up on the grill. Grill for 12–15 minutes, flipping halfway, until the shrimp are pink and cooked through, the gnocchi is tender, and the tomatoes are bursting.
- Carefully open the packets (hot steam will escape). Serve each with a generous squeeze of fresh lemon juice and top with chopped parsley.
About
Diana Yen is a cookbook writer, photographer, and food stylist based in Ojai, California. She is the author of A Simple Feast and Firepit Feast, both of which reflect her belief in the beauty of seasonal, unfussy meals. With a background in home and lifestyle design, Diana brings a thoughtful visual sensibility to her work, focusing on the elegance of everyday cooking. Her creative collaborations with leading food and lifestyle brands celebrate simplicity, community, and a deep appreciation for the natural world. Her recipes, photography, and writing have been featured in Kinfolk, Cherry Bombe, Bon Appétit, Saveur, Food & Wine, Epicurious, and more.
