Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

An Engaging Introduction

Imagine savoring a delightful meal that combines the ocean’s bounty with garden-fresh vegetables, all enveloped in a luscious garlic lemon butter sauce. Our Shrimp and Asparagus Foil Packs are not only a feast for your taste buds but also a breeze to prepare. This recipe captures the essence of simplicity and elegance, making it perfect for a quick weeknight dinner or a special weekend treat.

Why You’ll Love This Recipe

This dish is a symphony of flavors and textures—the succulent shrimp pairs perfectly with crisp-tender asparagus, all bathed in a zesty, buttery sauce. It’s also a healthy option that doesn’t skimp on taste. Plus, the foil pack method means minimal cleanup, allowing you to spend more time enjoying your meal and less time scrubbing pans.

Kitchen Equipment You’ll Need

• Grill or oven
• Heavy-duty aluminum foil
• Sharp knife
• Cutting board
• Measuring spoons
• Mixing bowl

Ingredients

• 1 1/2 lbs large (21/25) shrimp, 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 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

Step-by-Step Instructions for Preparing the Recipe

1. Preheat your grill to medium-high heat, approximately 400–425 degrees Fahrenheit.
2. Cut 4 sheets of heavy-duty aluminum foil, each measuring 14 by 12 inches, and lay them out on the countertop.
3. Divide the shrimp and asparagus evenly among the foil sheets, placing them in the center.
4. In a mixing bowl, combine the minced garlic, lemon zest, lemon juice, and a pinch of salt and pepper.
5. Drizzle the garlic-lemon mixture over the shrimp and asparagus, then sprinkle with parsley.
6. Add the butter cubes on top of each foil pack.
7. Seal the foil packs by folding the edges together, creating a tight seal to trap steam.
8. Place the foil packs on the grill and cook for about 10–12 minutes, until the shrimp is opaque and cooked through, and the asparagus is tender-crisp.
9. Carefully open the foil packs, allowing steam to escape, and serve immediately.

Tips for Success

• Ensure the shrimp is evenly sized to cook uniformly.
• If using an oven, preheat it to 425 degrees Fahrenheit and bake the foil packs on a baking sheet for 15–20 minutes.
• Test asparagus doneness with a fork; it should be tender yet crisp.

Additional Tips or Variations

• For a spicy kick, add a pinch of red pepper flakes to the garlic-lemon mixture.
• Substitute fresh dill for parsley for a different flavor profile.
• Try adding sliced bell peppers for extra color and nutrition.

Nutritional Highlights (Per Serving)

Calories: 350, Protein: 34g, Carbohydrates: 5g, Fat: 22g, Fiber: 2g

Frequently Asked Questions (FAQ)

Can I use frozen shrimp? Yes, just ensure they are fully thawed and patted dry before using.

What can I substitute for white wine? Chicken broth is a great substitute that still adds flavor.

Can I prepare these in advance? While it’s best to cook them fresh, you can prepare the packs a few hours ahead and keep them refrigerated until ready to grill.

Conclusion

These Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce are the perfect answer to a quick, delicious, and healthy meal. We invite you to try this recipe and share your experiences with us. Let us know how it turned out and any creative twists you added!