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Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
4.9 from 75 votes

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Shrimp and Asparagus Foil Packs combine large peeled shrimp and trimmed asparagus cooked together with garlic, lemon zest, butter, and white wine (or chicken broth) inside foil packets. The foil traps steam and heat, gently cooking the ingredients until the shrimp are just done. The garlic lemon butter sauce adds richness and bright citrus notes, while fresh parsley finishes the dish with a herbaceous touch. This method yields a juicy, tender seafood and vegetable meal with minimal cleanup.

Prep Time
12 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat a grill to medium-high heat (about 400 - 425 degrees F). 
  2. Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
  3. Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
  4. Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. 
  5. Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
  6. 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). 
  7. Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. 
  8. 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.