Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
User Reviews
4.9
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Prep Time
12 mins
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Cook Time
10 mins
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Total Time
22 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Description
The recipe assembles shrimp and asparagus onto individual foil sheets, seasoning each with garlic and lemon zest, then topping with diced butter and a splash of white wine or chicken stock. Wrapping loosely allows steam to circulate, gently cooking the shrimp and asparagus during about 9 to 10 minutes on a grill. This quick cooking preserves shrimp’s tender texture and asparagus’s bite without drying out.
The garlic lemon butter sauce melts over the shrimp and vegetables inside the foil to infuse flavor, while finishing with fresh lemon juice and parsley after cooking brightens and freshens the dish. The cooking method is convenient and keeps preparation straightforward.
This dish is well-suited for pairing with light grains such as couscous, orzo, or rice that can absorb the flavorful sauce. Baking in the oven at a high temperature is an alternative to grilling.
Portioning into foil packets makes it an easy meal for individual servings and simplifies cleanup.
Ingredients
- 1 1/2 lbs Shrimp peeled and deveined, large (21/25
- 2 Tbsp dry white wine or chicken broth
- 4 tsp garlic 4 cloves, minced
- 2 tsp lemon zest
- salt freshly ground
- black pepper freshly ground
- 6 Tbsp butter , diced into small cubes
- 1 1/2 Tbsp lemon juice fresh
- 2 Tbsp parsley chopped, fresh
- 1 lb asparagus woody ends trimmed, medium thickness
Instructions
- Preheat a grill to medium-high heat (about 400 - 425 degrees F).
- Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
- Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
- Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.
- Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
- Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate).
- Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes.
- Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
Notes
- For an oven alternative, bake foil packs at 425°F for 13 to 15 minutes.
- Consider serving with couscous, orzo, or rice to utilize the sauce.
- Do not wrap foil packs too tightly; leave space for heat circulation inside.
- Fresh parsley and lemon juice added after cooking brighten the final dish.
User Reviews
Overall Rating
4.9
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