Garlic Butter Shrimp and Asparagus Foil Packs

Looking for a fast, flavorful, and fuss-free dinner idea? These Garlic Butter Shrimp and Asparagus Foil Packs are the ultimate weeknight winner. Juicy shrimp, tender asparagus, and a luscious garlic butter sauce come together in a convenient foil packet that locks in flavor and makes cleanup a breeze.

Whether you’re grilling outdoors or baking in the oven, this recipe delivers big taste with minimal effort. It’s low-carb, high-protein, and perfect for meal prep or entertaining guests.

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Why You’ll Love This Recipe

• One-Pan Wonder – Everything cooks together in a single foil packet. No mess, no stress.
• Bold, Buttery Flavor – Garlic butter makes everything better—especially shrimp and veggies.
• Quick Cooking Time – Ready in under 25 minutes, start to finish.
• Healthy & Satisfying – Packed with lean protein and fiber-rich asparagus.
• Versatile – Great for grilling or oven baking, and easy to customize.

Ingredients You’ll Need

For the Foil Packs:

• 1 lb large shrimp (peeled and deveined, tail-on or off)
• 1 bunch asparagus (ends trimmed, cut into 2-inch pieces)
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional for a hint of heat)
• ½ tsp Italian seasoning (or dried oregano)

For the Garlic Butter Sauce:

• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley (plus extra for garnish)

Optional for Serving:

• Lemon wedges
• Cooked rice, quinoa, or crusty bread

Tools You’ll Need

• Mixing bowls
• Baking sheet (if using the oven)
• Aluminum foil
• Tongs
• Grill or oven

Step-by-Step Instructions

Step 1: Prep the Ingredients
Rinse the shrimp and pat dry with paper towels.
Trim the asparagus and cut into bite-sized pieces.
In a small bowl, mix together the melted butter, minced garlic, lemon juice, lemon zest, and chopped parsley. Set aside.

Step 2: Season the Shrimp and Asparagus
In a large bowl, combine shrimp and asparagus.
Drizzle with olive oil and season with salt, black pepper, smoked paprika, red pepper flakes (if using), and Italian seasoning.
Toss gently to coat everything evenly.

Step 3: Assemble the Foil Packs
Tear four large pieces of aluminum foil (about 12 x 16 inches).
Divide the shrimp and asparagus mixture evenly among the foil sheets.
Spoon garlic butter sauce over each pack, making sure to coat both shrimp and asparagus.

Step 4: Fold the Foil Packs
Bring the long sides of the foil together and fold over twice to seal.
Fold in the sides to create a packet, making sure it’s sealed tightly so the steam doesn’t escape.
Place the foil packets on a baking sheet (for oven) or directly on the grill.

Step 5: Cook the Foil Packs
For Oven: Preheat to 400°F (200°C). Bake for 15-17 minutes, or until shrimp is opaque and cooked through.
For Grill: Preheat grill to medium-high heat. Grill packets for about 10-12 minutes, flipping halfway through.

Step 6: Serve and Garnish
Carefully open the foil packs (watch for steam).
Garnish with extra parsley and serve with lemon wedges on the side.
Enjoy as is, or spoon over rice, quinoa, or mop up the sauce with warm bread.

Tips for Success

• Use Large Shrimp – They cook evenly and stay juicy inside the foil.
• Even Cutting – Cut asparagus into uniform sizes to ensure even cooking.
• Don’t Overcook – Shrimp cook fast, so keep an eye on the timing.
• Add Veggies – Bell peppers, cherry tomatoes, or zucchini work well in these packs.
• Double the Garlic Butter – For extra sauciness, feel free to make more garlic butter. You won’t regret it.

Serving Suggestions

• Grains: Serve with garlic rice, herbed couscous, or quinoa.
• Salads: Pair with a light cucumber salad or arugula with lemon vinaigrette.
• Bread: Crusty bread or garlic toast makes a perfect addition to soak up the buttery sauce.
• Drinks: A citrusy mocktail or sparkling lemonade pairs perfectly with the rich garlic flavors.

How to Store & Reheat

Storing:
Let leftovers cool completely, then transfer to airtight containers. Refrigerate for up to 3 days.

Freezing:
You can freeze the raw foil packs before cooking. Just thaw overnight in the fridge before baking or grilling.

Reheating:
Reheat gently in the oven at 300°F or in a covered skillet with a splash of water until warmed through. Avoid microwaving for too long to keep shrimp tender.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just make sure to thaw completely and pat dry before using to avoid excess moisture.

2. Can I make these ahead of time?
Absolutely. Assemble the foil packs a few hours in advance and keep them in the fridge until ready to cook.

3. What if I don’t have foil?
You can use parchment paper to make parchment packets (en papillote), or bake everything in a covered casserole dish.

4. Can I bake all in one large foil pack instead of individual ones?
Yes, just extend the cooking time slightly and check that everything is evenly cooked.

5. Are there other veggies that work in this recipe?
Definitely. Try broccoli florets, zucchini, mushrooms, or cherry tomatoes for variation.

Final Thoughts
These Garlic Butter Shrimp and Asparagus Foil Packs are a go-to for busy nights when you want something delicious without the hassle. They’re buttery, garlicky, and full of fresh flavors that satisfy every time. The best part? Cleanup is practically nonexistent. Give this easy, satisfying recipe a try, and it just might become a regular on your dinner rotation.

Let me know how it turns out and don’t forget to tag your creations. I’d love to see your version!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 25g | Carbohydrates: 7g | Fat: 20g | Fiber: 2g | Sodium: 490mg

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