Shrimp Foil Packets are a super simple dinner dish that is low-carb but filled with flavor. With delicious, succulent shrimp, and tender asparagus, these foil packs are perfect for an easy weeknight dinner or weekend cookout option.
A Quick Look at the Recipe
✅ Recipe Name: Shrimp Foil Packets
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~315 per packet (estimated)
🥣 Main Ingredients: Shrimp, asparagus, butter, garlic, lemon juice, parsley
📖 Dietary Info: Gluten-free; low-carb; dairy-free option
👌 Difficulty: Easy - simple prep + quick grill or baking
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This shrimp foil packets recipe combines buttery garlic shrimp with asparagus, sealing everything inside a foil pouch to lock in flavor as it cooks. The packets can be grilled or baked, giving you an easy, versatile option whether you're looking for grilled shrimp foil packets, a simple seafood dinner, or a lighter lemon garlic shrimp foil recipe that's ready fast. The shrimp stay juicy, the asparagus turns perfectly tender, and the sauce infuses every bite.
If you enjoy simple, low-effort meals, try pairing these shrimp foil packets with a few more quick recipes for an easy weeknight dinner. I love serving this recipe with dishes like Loaded Potato Salad, Cauliflower Mac and Cheese, and Cilantro Lime Cauliflower Rice.
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Why You'll Love this Shrimp Foil Packets:
Fresh and flavorful: Juicy shrimp, tender asparagus, and a buttery lemon garlic sauce in every bite.
Quick cooking: Ready in under 20 minutes whether you use the grill or oven.
Minimal cleanup: Everything cooks neatly in foil packets, no pans required.
Perfect for summer: Light, bright, and easy for outdoor grilling or meal prep.
Customizable: Swap in your favorite veggies or add red pepper flakes for a little spice.
Key Ingredients:
- raw shrimp. Use raw, peeled, and deveined shrimp for even cooking. Medium or large shrimp work best, just adjust cook time slightly for size.
- fresh asparagus. Trim the woody ends before cooking. Choose medium-thickness spears so they cook at the same rate as the shrimp.
- butter. Provides a rich, flavorful base for the sauce. Melt before mixing with the other ingredients.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the vegetable: Replace asparagus with broccoli, zucchini, green beans, or bell peppers for a different foil-packet combo.
- Use a different protein: Try scallops, salmon pieces, or chicken tenders (increase cook time) for an easy variation.
- Make it dairy-free: Use olive oil or vegan butter instead of regular butter while keeping the same lemon-garlic flavor.
- Add extra seasoning: Sprinkle Cajun seasoning, Italian herbs, or crushed red pepper flakes over the packets for added spice.
- Try individual servings or a family-size packet: Make four single foil packets or combine everything into one large foil packet for shared serving.
How to Make Shrimp Foil Packets:
- Step 1: Preheat grill to medium-high heat or oven to 400°F. Cut four large pieces of foil, about 12x16 inches each. Divide shrimp and asparagus evenly among the foil sheets.
- Step 2: In a small saucepan, melt the butter then add garlic, lemon juice, parsley, and lemon zest.
- Step 3: Drizzle the butter mixture over each foil pack and season lightly with salt and pepper. Fold the foil over the ingredients and seal the edges tightly to form packets.
- Step 4: Grill for 10-12 minutes or bake for 12-15 minutes, until shrimp are pink and cooked through and asparagus is tender.
Recipe Notes & Tips:
- Don't overcook the shrimp: They're done when pink and opaque, usually 10-12 minutes on the grill or 12-15 minutes in the oven.
- Fold packets tightly: Seal the edges well so the steam stays inside and cooks everything evenly.
- Grill vs. oven: The grill adds a subtle smoky flavor, while the oven gives a slightly softer texture, both are delicious.
- Even cooking: Cut asparagus into even pieces so it cooks through without over-softening.
- Customize it: Add cherry tomatoes, zucchini, or bell peppers for extra color and flavor.
- Add spice: Sprinkle in red pepper flakes or Cajun seasoning for a kick.
- Serving tip: Serve right in the foil for a rustic presentation and easy cleanup.
- Meal prep: Assemble the foil packs ahead of time and refrigerate for up to 6 hours before cooking.
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How to Store:
Refrigerator: Transfer leftovers to an airtight container and store for up to 3 days.
Freezer: Not recommended, as shrimp and asparagus can lose texture once thawed.
Reheating: Warm gently in a skillet over medium-low heat or in the oven at 350°F for 8-10 minutes. Add a small pat of butter or a splash of lemon juice to refresh the flavor.
Shrimp Foil Packets FAQs:
Yes, shrimp foil packets can be baked in the oven at 400°F for 12-15 minutes. The sealed foil traps steam, helping the shrimp cook quickly and keeping the asparagus tender.
Yes, you can use frozen shrimp in shrimp foil packets, but thaw them first and pat them dry to prevent excess moisture from watering down the lemon-garlic butter sauce.
Shrimp foil packets work well with quick-cooking vegetables such as asparagus, zucchini, broccoli, snap peas, or bell peppers, all of which become tender within the same short cooking time.
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Shrimp Foil Packets
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 pound fresh asparagus, trimmed
- ½ cup butter
- 4 cloves garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
Instructions
- Preheat grill to medium-high heat or oven to 400°F. Cut four large pieces of foil, about 12x16 inches each.
- Divide shrimp and asparagus evenly among the foil sheets.
- In a small bowl, combine melted butter, garlic, lemon juice, parsley, and lemon zest.
- Drizzle the butter mixture over each foil pack and season lightly with salt and pepper.
- Fold the foil over the ingredients and seal the edges tightly to form packets.
- Grill for 10-12 minutes or bake for 12-15 minutes, until shrimp are pink and cooked through and asparagus is tender.
- Carefully open the foil packs, garnish with extra parsley if desired, and serve with lemon wedges.
Nutrition
Notes
- Don't overcook the shrimp: They're done when pink and opaque, usually 10-12 minutes on the grill or 12-15 minutes in the oven.
- Fold packets tightly: Seal the edges well so the steam stays inside and cooks everything evenly.
- Grill vs. oven: The grill adds a subtle smoky flavor, while the oven gives a slightly softer texture, both are delicious.
- Even cooking: Cut asparagus into even pieces so it cooks through without over-softening.
- Customize it: Add cherry tomatoes, zucchini, or bell peppers for extra color and flavor.
- Add spice: Sprinkle in red pepper flakes or Cajun seasoning for a kick.
- Serving tip: Serve right in the foil for a rustic presentation and easy cleanup.
- Meal prep: Assemble the foil packs ahead of time and refrigerate for up to 6 hours before cooking.
Jillian says
I just made these on our first grilling day of the season. So easy, tasty and zero mess!