Description

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.

Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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

Notes

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.

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