Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce


Let me just start out by saying you neeeeed these Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce in your life! The flavors are spot on delicious! Also, side note, I’m totally down for this super easy clean up! These shrimp foil packs are quick to make yet the are brimming with bright fresh flavor. And to think I was once a shrimp hater. It’s recipes like so (and these Shrimp Boil Foil Packets and these Shrimp and Couscous Foil Packets with Avocado Salsa) that finally made me change my ways. When it’s flavored right and cooked right and sign me up!

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce


Want to see how easy this salmon recipe is? Watch the video!


Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Of course you can bake these as well – which is perfect come winter or if you don’t own a grill. I haven’t tested yet but I’m guessing you may just need to add a few minutes and cook at 425 degrees if going the oven route. A good side dish for these is couscous or orzo since you’ll have that delicious sauce with a little extra to go around. Or keep it lower carb and go with something like cauliflower rice. Just don’t be stingy with the garlic (as you’ll notice I went with 1 tsp per serving, it’s a key flavor here).

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Now get grilling while the sun is shining and there’s not a one foot mound of snow covering the grill – that was me last winter. Love the snow but I miss grilling until summer comes. Now I’m grilling endlessly whether it be chicken, corn, burgers, steak, salmon, or foil packs there’s always something to be grilled! Speaking of – I need to add some desserts to that list.

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce


Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

4.92 from 12 votes
Servings: 4


  • 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


  1. Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.

  2. Divide shrimp among packets 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). 
  3. 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.

  4. Recipe source: Cooking Classy

Recipe Notes

*Weight taken after thawed if frozen.

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  • Bernarda V: What else could I use instead of butter. I don’t eat dairy July 17, 2018 at 3:27pm Reply

    • Jaclyn: Olive oil would be good. Hope you enjoy! July 17, 2018 at 5:15pm Reply

  • Aisen Tima: They’re good July 11, 2018 at 11:53am Reply

    • Jaclyn: So glad you liked them! Thanks for leaving a review! July 11, 2018 at 1:18pm Reply

      • Cheryl Mays: A substitute for the Wine? July 12, 2018 at 10:38am Reply

        • Jaclyn: The chicken broth will be great too. Hope you enjoy! July 12, 2018 at 7:07pm Reply

  • Lisa: These are easy, fast and delicious! June 2, 2018 at 12:53pm Reply

  • Mrs Mac: Done this with broccoli… Yummy Yummy. I’ve cooked them in the oven and I’ve put them on the grill. Either way you can’t go wrong. May 24, 2018 at 10:14pm Reply

    • Jaclyn: Thanks for the great feedback! May 29, 2018 at 11:49am Reply

  • bobbie: fixing this tonight and using the oven. Can’t wait. May 15, 2018 at 4:04pm Reply

  • Megan Mosher: Soooo yummy! April 21, 2018 at 5:07pm Reply

    • Jaclyn: Thanks for leaving a 5 star review! :) April 24, 2018 at 11:46am Reply

  • Chris: I melted the butter then added chopped garlic, added the parsley before cooking, and zest, then juice after. Heated the oven to 400, lowest shelf and 8 minutes, thin asparagus and perfect. Next time rice as lots of yummy liquid! Great recipe !!! March 11, 2018 at 1:00pm Reply

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