Shrimp and Asparagus Foil Packs are quick to make yet the are brimming with bright fresh flavor. And to think I was once a shrimp hater!
Grilled Shrimp in Foil!
It’s recipes like this grilled shrimp in foil (and these Shrimp Boil Foil Packets and these Shrimp and Couscous Foil Packets with Avocado Salsa) that finally made me into a shrimp lover. When it’s flavored right and cooked right sign me up!
Let’s just put it this way you neeeeed these Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce in your life! The flavors are spot on delicious and clean up couldn’t be easier!
The way the rich and tangy lemon butter sauce is the perfect compliment to shrimp and the fresh asparagus too.
Want to see how easy these shrimp foil packets are?
Shrimp and Asparagus Foil Packs Ingredients
To make the shrimp and grilled asparagus in foil you’ll need the following:
- Shrimp
- White wine (or chicken broth)
- Garlic
- Lemon zest and juice
- Salt and pepper
- Butter
- Fresh parsley
- Medium-thick asparagus
How to Make Shrimp and Asparagus Foil Packs
If you’ve never tried cooking shrimp on the grill don’t fret. This is the easiest method! Here’s how to make these grill foil packets:
- Preheat grill and cut sheets of foil.
- Divide shrimp and asparagus among foil packs laying side by side.
- Add in white wine garlic and lemon zest then season with salt and pepper.
- Divide butter among packs.
- Wrap foil and seal edges.
- Grill sealed side upward until shrimp has cooked through about 9 – 10 minutes.
- Carefully unwrap then drizzle with lemon juice and sprinkle with parsley.
Why Use “Medium Thick” Asparagus?
Big thick asparagus spears won’t be done by the time the shrimp is and thin asparagus may end overcooked and too soft so for best results stick with medium thick spears.
Can I Bake Shrimp Foil Packets?
Of course you can bake these shrimp and asparagus foil packets as well — which is perfect come winter or if you don’t own a grill. Cook at 425 degrees F for about 13 – 15 minutes.
What Should I Serve with These?
A good side dish for these is couscous orzo or rice since you’ll have that delicious sauce with a little extra to go around. Or keep it lower carb and go with something like cauliflower rice. Just don’t be stingy with the garlic (as you’ll notice I went with 1 tsp per serving it’s a key flavor here).
Tips for Making Shrimp and Asparagus Foil Packs
- When zesting the lemon be sure to not get any of the pith (the white stuff) on the shrimp. It’s quite bitter.
- For easier prep buy shrimp that have been peeled and deveined.
- Freshly squeezed lemon juice is best here. Trust me it makes a big difference!