Garlic Butter Shrimp and Asparagus Foil Packs

If you’re in the mood for something light, flavorful, and ridiculously easy, Garlic Butter Shrimp and Asparagus Foil Packs are calling your name. These foil packets are your shortcut to a low-carb dinner that still feels indulgent. Juicy shrimp are coated in a garlicky lemon butter, nestled beside crisp-tender asparagus, and cooked to perfection—either in the oven or on the grill.

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Why You’ll Love This Recipe

Buttery Garlic Bliss – That sauce? You’ll want to drizzle it over everything.
Cooked All in One – Shrimp, veggies, and flavor sealed in a foil pouch.
Fresh & Healthy – Naturally low-carb, gluten-free, and totally satisfying.
Weeknight Wonder – Done in 20 minutes and no cleanup required.
Grill or Bake – Flexible for any season or setup.

Ingredients You’ll Need

• 1 lb large shrimp, peeled & deveined
• 1 bunch fresh asparagus, ends trimmed
• 4 tbsp butter, melted
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• Optional: red pepper flakes, chopped parsley, or Parmesan for topping

Tools You’ll Need

• Aluminum foil (heavy-duty works best)
• Mixing bowl
• Grill or oven
• Tongs or spoon

How to Make It

Step 1: Prep Your Packets
Lay out 4 large sheets of foil. Lightly grease with olive oil or nonstick spray.

Step 2: Mix the Sauce
In a bowl, combine melted butter, garlic, lemon juice, zest, Italian seasoning, salt, pepper, and red pepper flakes (if using).

Step 3: Assemble
Divide asparagus between foil sheets. Top with shrimp and spoon the garlic butter mixture over everything.

Step 4: Fold & Cook
Seal the foil packs by folding over the edges.

• Bake at 400°F for 15–17 minutes
• Grill over medium heat for 10–12 minutes

Step 5: Garnish & Serve
Open carefully (hot steam inside!), then top with fresh parsley, grated Parmesan, or a squeeze of lemon if you like.

Pro Tips

• Use jumbo shrimp for best texture.
• Slice thick asparagus spears in half for even cooking.
• Want extra sauce? Add an extra tablespoon of butter or a splash of white wine to each packet.

What to Serve With

• Steamed rice, cauliflower rice, or orzo
• Garlic bread or a toasted baguette
• Crisp salad with lemon vinaigrette

Storage & Reheating

Store: Keep leftovers in the fridge for 2–3 days.
Reheat: Gently warm in a skillet with a splash of water or broth.
Freeze: Not recommended after cooking (shrimp can become rubbery).

FAQs

Can I swap asparagus for another veggie?
Totally. Try zucchini, broccoli florets, or bell peppers.

Can I use frozen shrimp?
Yes—just thaw and pat dry before cooking.

Is this good for meal prep?
It’s best fresh, but you can prep the foil packs ahead and cook when ready.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American

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