Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

 An Easy and Delicious Way to Cook Shrimp and Asparagus in Foil

When it comes to quick, flavorful, and nutritious meals, this shrimp and asparagus recipe takes the spotlight. Not only is it packed with protein and vitamins, but it also delivers a mouthwatering combination of buttery richness, zesty lemon, and aromatic garlic. The best part? Everything cooks together in individual foil packets, making cleanup a breeze. You can prepare this delightful dish on a grill for a smoky char or in the oven for a fuss-free indoor cooking option. Let’s dive into the details of how you can master this incredible recipe.

Why You’ll Love This Recipe

1. Quick and Convenient: With a cooking time of just 10-15 minutes, this shrimp and asparagus dish is perfect for busy weeknights or impromptu dinner gatherings.

2. Packed with Nutrition: Shrimp is a low-calorie, high-protein ingredient loaded with essential nutrients like selenium, iodine, and vitamin B12. Asparagus complements the shrimp with its high fiber content, antioxidants, and vitamins A, C, and K. Together, they create a balanced and healthy meal.

3. Minimal Cleanup: Since everything cooks in individual foil packets, there are no pots and pans to scrub afterward. It’s as simple as cook, serve, and toss the foil.

4. Versatile Cooking Methods: Whether you prefer the smokiness of a grill or the convenience of an oven, this recipe works wonderfully either way. It’s adaptable to your cooking preferences and available equipment.

Tips for Success

Choosing the Right Ingredients

• Shrimp: Opt for large shrimp (21/25 count per pound) that are peeled and deveined for convenience. Fresh shrimp will offer the best flavor, but frozen shrimp work well if thawed properly.
• Asparagus: Look for medium-thickness asparagus stalks. Thinner ones may overcook and become mushy, while thicker ones might take longer to cook.
• Butter: Unsalted butter is ideal, allowing you to control the saltiness of the dish.
• Lemon: Fresh lemon juice and zest add a vibrant citrus flavor that brightens the dish. Avoid bottled lemon juice for the best results.
• Wine or Broth: Dry white wine like Sauvignon Blanc enhances the flavor, but chicken broth is a great substitute if you prefer an alcohol-free option.

Preparation Tips

• Trim the Asparagus: Snap off the woody ends of the asparagus. This ensures tender and evenly cooked stalks.
• Marinate for Extra Flavor: Toss the shrimp with garlic, lemon zest, salt, and pepper in a bowl before assembling the foil packets for a deeper infusion of flavor.
• Use Heavy-Duty Foil: Regular foil may tear during cooking, so heavy-duty aluminum foil is recommended. If you’re using regular foil, double-wrap the packets to prevent leaks.

Cooking Adjustments

• Grill: Preheat your grill to medium-high heat (400–425°F). Place the foil packets on the grill grates and cook for 9-10 minutes. Avoid flipping the packets to keep the butter and juices intact.
• Oven: Preheat your oven to 425°F. Arrange the packets on a baking sheet and cook for 13-15 minutes. This method is perfect for rainy days or when grilling isn’t an option.

Customization Ideas

• Add Spice: Sprinkle red pepper flakes or cayenne pepper over the shrimp for a spicy kick.
• Herbs: Swap parsley for fresh dill or basil for a different flavor profile.
• Cheese: Sprinkle a little grated Parmesan over the cooked shrimp and asparagus before serving for an extra layer of indulgence.
• Vegetables: Include cherry tomatoes, thinly sliced bell peppers, or zucchini for added color and variety.

Pairing Suggestions

Serve this dish with:

• Couscous: Fluffy couscous is perfect for soaking up the buttery sauce.
• Orzo: A small pasta that’s light and complements the dish well.
• Rice: Choose jasmine or basmati rice for a fragrant and filling side.

 Simple Step-by-Step Shrimp and Asparagus Recipe

PREPRATION TIME:
Servings: 4
Prep: 12minutes
Cook: 10minutes
Ready in: 22minutes

Ingredients

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

Instructions

1. Prepare Cooking Surface:
   • For grilling: Preheat grill to medium-high heat (400–425°F).
   • For oven: Preheat oven to 425°F.
2. Prepare Foil Packets:
   • Cut four 14”x12” sheets of heavy-duty aluminum foil. Lay each sheet flat on your countertop.
   • Divide shrimp evenly among the four sheets, placing them in the center.
   • Arrange asparagus spears to one side of the shrimp, aligned with the longer edge of the foil.
3. Season and Add Flavor:
   • Drizzle 1/2 Tbsp of white wine or chicken broth over each packet.
   • Sprinkle 1 tsp minced garlic and a portion of the lemon zest over the shrimp and asparagus.
   • Season with salt and freshly ground black pepper to taste.
   • Divide the butter cubes evenly among the packets, scattering them over the shrimp and asparagus.
4. Seal the Packets:
   • Fold the long sides of the foil up and over the ingredients, then crimp the edges together to seal. Fold the shorter ends upward, leaving a little room for heat to circulate inside the packet.
5. Cook:
   • Grill: Place the packets on the grill, sealed side up. Cook for 9-10 minutes, or until the shrimp are pink and opaque.
   • Oven: Arrange the packets on a baking sheet and bake for 13-15 minutes.
6. Finish and Serve:
   • Carefully open the packets to avoid steam burns.
   • Drizzle each with fresh lemon juice or serve with lemon wedges for spritzing.
   • Garnish with chopped parsley before serving.

Notes

• Ensure the shrimp are fully cooked (internal temperature of 145°F).
• Serve immediately for the best flavor and texture.
• This recipe pairs well with a chilled white wine, such as Sauvignon Blanc or Chardonnay.