Recipe

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Updated on 4 min read

Quick Description

These Shrimp and Asparagus Foil Packs are a perfect combination of shrimp, asparagus, and a flavorful garlic lemon butter sauce. Grilled in foil packs, this meal is easy to make, clean-up is minimal, and it’s full of delicious flavors — the perfect low-carb, protein-packed dish.

Servings & Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 9–10 minutes
  • Total Time: 20 minutes

Ingredients List

  • 1 ½ lbs large (21/25) shrimp, peeled and deveined
  • 2 tablespoons dry white wine or chicken broth
  • 4 teaspoons minced garlic (about 4 cloves)
  • 2 teaspoons lemon zest
  • Salt and freshly ground black pepper, to taste
  • 6 tablespoons butter, diced into small cubes
  • 1 ½ tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 lb medium thickness asparagus, woody ends trimmed

Instructions

Step 1: Prepare the Grill and Foil Packs

  1. Preheat the Grill:
    • Preheat your grill to medium-high heat (about 400–425°F).
  2. Prepare Foil Sheets:
    • Cut 4 sheets of heavy-duty aluminum foil (14 by 12 inches each) and lay each one separately on your countertop.

Step 2: Assemble the Foil Packs

  1. Place the Shrimp and Asparagus:
    • Divide the shrimp evenly among the foil sheets, placing them near the center.
    • Lay the asparagus on one side of the shrimp, going the long direction of the foil.
  2. Add the Wine and Seasonings:
    • Pour ½ tablespoon of white wine (or chicken broth) over each foil pack.
    • Sprinkle 1 teaspoon minced garlic and lemon zest over each pack.
    • Season with salt and freshly ground black pepper to taste.
  3. Add the Butter:
    • Divide the butter evenly among the foil packs, layering the small cubes of butter over the shrimp and asparagus.

Step 3: Seal the Foil Packs

  1. Wrap the Packs:
    • Fold the edges of the foil over the shrimp and asparagus and crimp the edges together to seal. Be sure to leave a little extra space inside for heat circulation.

Step 4: Grill the Foil Packs

  1. Grill the Foil Packs:
    • Place the foil packs on the grill with the sealed side facing up. Grill for about 9–10 minutes or until the shrimp is cooked through and pink.

Step 5: Serve

  1. Unwrap and Serve:
    • Carefully unwrap the foil packs. Drizzle the cooked shrimp and asparagus with fresh lemon juice (or serve with lemon wedges for spritzing).
    • Sprinkle with chopped fresh parsley for garnish.

Additional Notes

  • Wine Substitute: If you don’t have white wine, you can substitute with chicken broth or even water for a milder flavor.
  • Foil Packs: Make sure to not wrap the foil too tightly. Leave some extra space inside to allow the heat to circulate, helping everything cook evenly.
  • Make it Spicy: Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
  • Add Veggies: Feel free to add extra vegetables like sliced zucchini or cherry tomatoes for more variety.

Dietary Info

  • Low-Carb
  • Keto-Friendly
  • Gluten-Free
  • Dairy-Based
  • High-Protein

Ingredient Details & Substitutions

  • Shrimp: Use large shrimp (21/25 size) for the best texture, but feel free to use smaller shrimp if desired.
  • Asparagus: If you don’t have asparagus, you can substitute with other veggies like green beans, broccoli florets, or bell peppers.
  • Butter: You can substitute olive oil or ghee if you prefer a dairy-free version.

Recipe Variations & Serving Suggestions

  • Serve with Rice: Serve the foil packs over cauliflower rice or regular rice to make the meal more filling.
  • Serve with Salad: Pair this dish with a fresh side salad or zucchini noodles for a low-carb side.
  • Topping: For extra flavor, top with grated parmesan cheese or a drizzle of sour cream.

Storage & Make-Ahead

  • Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2–3 days.
  • Freeze: You can freeze the cooked shrimp and asparagus in a sealed container for up to 1 month. Reheat by microwaving or in a skillet.

Nutrition (Per Serving)

  • Calories: 250 kcal
  • Protein: 24 g
  • Fat: 15 g
  • Carbs: 7 g
  • Net Carbs: 5 g
  • Fiber: 2 g

FAQs

Q: Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them before using for even cooking.

Q: Can I make these foil packs in the oven?
Yes, preheat your oven to 400°F and bake the foil packs for 15–20 minutes or until the shrimp are fully cooked.

Q: How do I know when the shrimp is cooked?
Shrimp should turn pink and be opaque. You can also check the internal temperature, which should reach 145°F.

Optional Personal Story

This Shrimp and Asparagus Foil Packs recipe is one of my favorite grilling dishes. It’s incredibly easy to make, and the lemon butter sauce gives it such a fresh and vibrant flavor. I love how versatile it is — you can swap out veggies or seasonings depending on what you have on hand.

Call-to-Action

Make these Shrimp and Asparagus Foil Packs for your next cookout or weeknight dinner! They’re quick, easy, and packed with flavor — the perfect low-carb meal.

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