Baked Shrimp and Asparagus Foil Packs
User Reviews
5
-
Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
4
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Calories
137 kcal
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Course
Main Course, Dinner
Baked Shrimp and Asparagus Foil Packs
Description
Baked Shrimp and Asparagus Foil Packs feature shrimp and asparagus seasoned with garlic, kosher salt, black pepper, and optional red pepper flakes for a gentle heat. Lemon juice and cold butter cubes are added in the foil packets, which are tightly sealed to create a steaming effect during baking at 425°F. This method steams and roasts the ingredients simultaneously, preserving moisture and intensifying flavors.
The shrimp cook quickly to an opaque pink color, while the asparagus becomes tender but maintains some snap. This dish is convenient for portioned meals, with foil packets simplifying cleanup. It can be baked in the oven, grilled, or cooked in an air fryer, offering versatile cooking options depending on preference and available appliances.
For grilling or air fryer preparation, follow the same packet assembly steps and adjust cooking times accordingly. Garnish the finished dish with minced parsley for a fresh herbal note and serve immediately.
Ingredients
- 1 pound asparagus ends trimmed
- 1 pound Shrimp peeled, deveined, tails removed, large, raw, about 30
- 1 tablespoon garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons chicken stock divided
- 2 tablespoon lemon juice divided
- ¼ cup butter cubed, divided, cold, unsalted, ½ stick / 57 g
- 2 tablespoons parsley minced for garnish
Instructions
- Preheat the oven to 425°F. Set out a large baking sheet.
- Place 4 large pieces of heavy-duty aluminum foil* on the counter (about 18 inches long each).
- Evenly divide asparagus between each of the foil packs.
- In a large bowl, toss together the shrimp, garlic, salt, pepper, and red pepper flakes (if using) until everything is evenly coated.
- Divide the mixture between the four pieces of foil, piling it in the center of each piece.
- Drizzle each foil packet with 1½ teaspoons of chicken stock and 1½ teaspoons of lemon juice. Top each with a tablespoon of butter cubes.
- Fold the long sides of the foil together over the top of the mixture, turning it over twice to seal the contents. Fold up the ends and seal the packet closed. Leave some room for air to circulate. Repeat for all the packets.
- Place the foil packets onto the baking sheet, seam-side up. Bake for 15-20 minutes, or until the shrimp is cooked through. (Shrimp are cooked through when they are opaque pink and curl into a 'c'.)
- Open the foil packets carefully and serve hot, garnished with lemon and parsley.
Notes
- Line foil with parchment to avoid direct contact if preferred.
- These foil packs can be grilled at medium-high heat for 12-14 minutes instead of baking.
- For air fryer cooking, cook packets at 400°F for 10-12 minutes following the same prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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