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

5 from 7 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.


  • Janet G Register: At what temperature and for how long would you cook these packets in the oven? July 7, 2017 at 6:58am Reply

    • Jaclyn: I would cook at 425 and somewhere around 10 – 15 minutes (I haven’t tested in the oven yet so can’t say for sure how long they’ll take). July 7, 2017 at 6:24pm Reply

  • Laura | Tutti Dolci: I love these foil packs and there’s nothing better than shrimp with garlic lemon butter sauce! July 7, 2017 at 3:23pm Reply

  • Connie: How do you do this if you don’t have a grill? Looks delicious. July 7, 2017 at 8:05pm Reply

    • Jaclyn: In a preheated 425 degree oven for about 10 – 15 minutes (sorry it’s not a very precise time, I haven’t tested in the oven yet). July 7, 2017 at 9:41pm Reply

    • Mercedes: In the steamer!!! September 9, 2017 at 12:16am Reply

  • Lara: This is a very delicious looking foil pack and the garlic lemon butter sauce looks good too. July 8, 2017 at 12:05pm Reply

  • Nicole: This looks amazing. Can’t wait to give this recipe a try. I love your blog by the way! I’m here by way of Instagram. :) July 8, 2017 at 3:07pm Reply

    • Jaclyn: So glad you found my blog Nicole! I hope you love these! July 9, 2017 at 10:55am Reply

  • Kayla: This looks so good I need to make this next week! July 9, 2017 at 8:31pm Reply

  • Jan: Have you tried freezing these? I’m thinking if you blanch the asparagus and assemble as above, wrap in foil and then put into a freezer bag this just might work. ??? Any ideas out there? July 19, 2017 at 1:39pm Reply

    • Vina Lewis: I meal prep each week and I actually froze this on Sunday and I’m about to cook this right now!! August 10, 2017 at 4:48pm Reply

  • Elizabeth: I love shrimps and asparagus but never tried them both – I’m pretty sure this will be simply delicious. Going to try it soon. August 5, 2017 at 4:08pm Reply

  • Martha: Shrimps and asparagus are very good for your health. Those are among the best products to use in your weekly diet August 13, 2017 at 7:39am Reply

  • Debbie: If you’re using the oven, 15 minutes is sufficient to cook the shrimp and asparagus. Loved it! August 16, 2017 at 6:55pm Reply

  • Bea Shugart: This was delicious and made all 3 of us happy in spite of different tastes. Doing it on the grill kept heat out of the kitchen. Big kudos from all 3 of us! August 19, 2017 at 8:23pm Reply

  • Nancy Zanios: I cooked them in the oven at 425 and they were done in 9 minutes. I would check at that point because you don’t want to over cook them. September 2, 2017 at 6:55pm Reply

    • Jaclyn: So glad you liked them! Thanks for your feedback! September 2, 2017 at 9:17pm Reply

  • Josh: Do you use frozen shrimp or fresh? September 3, 2017 at 1:19pm Reply

    • Jaclyn: Either or works here. Just thaw it first if frozen. I usually only have access to previously frozen and thawed shrimp from the grocery stores around here but if you can get fresh even better! September 3, 2017 at 10:35pm Reply

  • Rina: Hi! How do you think great beans would hold up with this in the oven? Not a fan of asparagus lol thank you making it tonight !! September 4, 2017 at 3:00pm Reply

  • Gabrielle Tyler: Thank you for the “jump to recipe” option! I love that. Its nice for when I am trying to quickly get to the ingredient list while in the grocery store. lol September 19, 2017 at 9:04am Reply

    • Jaclyn: You’re welcome! I use it all the time too! September 19, 2017 at 10:03am Reply

  • Elaine: What an amazing recipe! I can’t believe how beautiful that shrimp looks in foil! Great creation and thank you for sharing! September 27, 2017 at 11:10am Reply

  • Janice Fryatt: Great recipe! I would use extra large shrimp next time I make this! Very easy to assemble and the flavors are great! October 15, 2017 at 3:12pm Reply

    • Jaclyn: Thanks for taking the time to leave a comment Janice! October 16, 2017 at 4:06pm Reply

  • Billie: Has anyone tried this in a crockpot? If so how did you do it? October 28, 2017 at 7:27pm Reply

  • Grill Trip: This is a wonderful idea to make the best shrimp dish! I can’t wait to try in my oven. Effortless but delicious!! November 22, 2017 at 4:06am Reply

  • La6: It was delicious but it lacked something. Maybe if I had added some red pepper flakes. December 3, 2017 at 7:15pm Reply

  • RJ Sherman: Excellent, Fun and Easy
    I did add Red Pepper Flakes January 25, 2018 at 4:56pm Reply

    • Jaclyn: I’m so glad it was enjoyed – thanks for the positive feedback RJ! January 26, 2018 at 9:47am Reply

  • Nichelle: Looks delicious and super easy to make! Any recommendations for reducing or subbing the butter? I’m following Weight Watchers and the butter takes it to 8SP (without any butter, it’s 0SP). Thanks!! February 24, 2018 at 12:27am Reply

  • Kirsten: Awesome!! I put it in the oven at 425 for 15 minutes. Then I let the packets sit on the stove top and continue to steam for a couple minutes while I sliced lemons and microwaved some 90 sec. rice. Perfect weeknight meal with easy cleanup after. Loved it!! February 26, 2018 at 4:11pm Reply

    • Jaclyn: So glad it was enjoyed! Thanks for taking the time to comment Kirsten! February 27, 2018 at 1:14pm 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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