Shrimp and Asparagus Foil Packs are quick to make yet the are brimming with bright fresh flavor. And to think I was once a shrimp hater!

Shrimp and Asparagus Foil Packs Ingredients

To make the shrimp and grilled asparagus in foil, you’ll need the following:

Shrimp
White wine (or chicken broth)
Garlic
Lemon zest and juice
Salt and pepper
Butter
Fresh parsley
Medium-thick asparagus

How to Make Shrimp and Asparagus Foil Packs

If you’ve never tried cooking shrimp on the grill, don’t fret. This is the easiest method! Here’s how to make these grill foil packets:

Preheat grill and cut sheets of foil.
Divide shrimp and asparagus among foil packs, laying side by side.
Add in white wine, garlic, and lemon zest, then season with salt and pepper.
Divide butter among packs.
Wrap foil and seal edges.
Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes.
Carefully unwrap then drizzle with lemon juice and sprinkle with parsley.

Shrimp and Asparagus Foil Packs

Print Recipe

Shrimp and Asparagus are cooked together in individual foil packs in a rich buttery sauce. The bright lemon pairs perfectly here and the garlic adds so much flavor. Cook them on the grill or in the oven.

Author: Julia
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Yield: 4 1x
Category: Main Course
Cuisine: American

Ingredients

Scale

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

Instructions

Preheat a grill to medium-high heat (about 400 – 425 degrees F).
Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.
Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
Wrap packets in and crimp edges together then wrap ends up (don’t wrap too tight – keep a little extra space inside for heat to circulate).
Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes.
Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.

Notes

For baking in the oven: preheat oven to 425 degrees F. Cook 13 to 15 minutes.
A good side dish for these is couscous, orzo, or rice since you’ll have that delicious sauce with a little extra to go around.
Recipe source: Cooking Classy