Shrimp and Asparagus Pouches with Lemon Garlic Butter

Prep Time5 minutes
Cook Time12 minutes

The ultimate 15 minute low carb dinner recipe, plump shrimp and tender asparagus cook until bright pink and tender in a fragrant lemon garlic butter sauce. These no-mess shrimp and asparagus pouches are perfect for tossing on the grill or baking in the oven.

Forkful of shrimp and asparagus pouches with lemon garlic butter.

Today’s dish mixes together two of my favorite things about a meal: being quick, and being cooked on the grill. As a busy, working mom, if I can get a tasty, well-balanced dinner on the table in 20 minutes or less, that’s a winner. And I imagine a quick, healthy meal is considered a win for non-parents as well! My Shrimp and Asparagus Pouches with Lemon Garlic Butter cooks all together in a nice aluminum foil pouch for melded flavors and ease as you can just toss it on the grill. Or if it’s too cold to grill, you can easily toss it in the oven as well!

Ingredients

  • Asparagus: Rich in vitamins and folic acid, it has a mild, somewhat grassy and bitter taste.
  • Shrimp: Plump, tender, and non-fishy tasting seafood that is a good source of protein.
  • Butter: Soft and creamy, it helps to make a decadent sauce as well as cook the shrimp and asparagus to perfection.
  • Lemon: This dish uses lemon zest as well as fresh lemon juice to help make the sauce for bright, citrusy flavor.
  • Garlic: Nutty, strong, aromatic flavor that sweetens a bit as it cooks.

How to Make Shrimp and Asparagus Pouches with Lemon Garlic Butter

Trimming asparagus spears

Start your shrimp and asparagus pouches by trimming your asparagus spears into 2 inch pieces and throwing out the more woody ends. I like to use thicker asparagus when cooking on the grill.

Drizzling with olive oil

Once trimmed, place in the middle of a large piece of tin foil. Depending on the size or thickness of your foil, you may want to take two squares and slightly overlap them like I did to make a bigger piece. Drizzle with a bit of olive oil to help the seasoning stick.

Seasoning asparagus with salt

Then you’ll season the asparagus with some salt and black pepper, just to taste.

Grating garlic into foil

Next take a microplane and freshly grate your garlic cloves.

Liz zesting lemon over asparagus.

Then use it to zest your lemon over the top.

Juicing lemon over asparagus

Once the lemon has been zested, juice the lemon onto the asparagus as well.

Adding shrimp to asparagus

Next take your raw shrimp and place them evenly with the asparagus throughout the foil packet.

Adding butter to shrimp and asparagus

Finish by evenly distributing the butter throughout the pack.

Wrapping shrimp and asparagus in foil pack

Then you’ll take the edges of the foil and wrap them around the asparagus and shrimp, making a pouch like seen above.

Grilling foil pouches

Preheat your grill over high heat, then toss the foil packs on the grill and cook for about 10-12 minutes, rotating halfway through. It’s done when the shrimp is pink and asparagus is fork tender.

Shrimp and asparagus pouches with lemon garlic butter.

Serve immediately garnished with fresh parsley and enjoy your shrimp and asparagus pouches with lemon garlic butter!

Switch It Up

  • Change the vegetables. You could easily make this dish with broccoli, cauliflower, or carrots.
  • Switch the seafood. Instead of shrimp, you could use scallops, lobster, or crab!

Frequently Asked Questions:

What to pair with garlic butter shrimp?

If you’re looking for a good side, rice is a perfect simple side that pairs great with this dish. Or you could try my Lebanese Rice Pilaf if you want to take it to the next level.

How do you cook frozen shrimp?

Thaw them in the fridge overnight or in a bowl of cold water, pat them dry, and then cook like normal! You can throw them on the grill or toss them in the oven, or pan fry them!

Does lemon juice cook shrimp?

No it won’t. This is a common myth, but using lemon juice to flavor your shrimp will not cook it.

Shrimp and asparagus pouches in bowl with lemon garlic butter.

More to Grill

Eat It, Like It, Share It!

Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating shrimp and asparagus pouches with lemon garlic butter.

If you need a quick dinner and don’t want to heat up the kitchen, then my Shrimp and Asparagus Pouches are just what you’re looking for.

Your fork is waiting.

Shrimp and asparagus foil packs with lemon garlic butter

Shrimp and Asparagus Pouches with Lemon Garlic Butter

The ultimate 15 minute low carb dinner recipe, plump shrimp and tender asparagus cook until bright pink and tender in a fragrant lemon garlic butter sauce. These no-mess shrimp and asparagus foil pouches are perfect for tossing on the grill or in the oven.
PREP: 5 minutes
COOK: 12 minutes
Servings4

Ingredients
 

  • 1 bunch asparagus (trimmed and cut in 2 inch pieces)
  • 1 pound raw shrimp (peeled and deveined)
  • 2 tablespoons butter (cut in to 8 small pieces)
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 cloves garlic (grated)
  • salt and pepper (to taste )

Instructions
 

  • Pre-heat grill over high heat. Tear out 8 12×12 pieces of tin foil. Place two pieces on top of one another, staggering a bit to create a little more space. Repeat three more times to create four foil sections which we will stuff and fold.
  • Divide the shrimp and asparagus evenly between the four foil sections and place in the center. Top each with a little bit of the garlic, butter, lemon zest, lemon juice and salt and pepper to taste.
  • To create the foil pouch, begin by folding the bottom up and over the top. Working from left to right, carefully fold over the foil until the pouch is fully enclosed and tight. Repeat with the three other pouches.
  • Place shrimp and asparagus foil pouches on the grill and cook for 10-12 minutes or until shrimp is bright pink and asparagus tender. Serve immediately.

Nutrition

Serving: 1pouchCalories: 152kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 95mgPotassium: 484mgFiber: 5gSugar: 5gVitamin A: 2053IUVitamin C: 23mgCalcium: 65mgIron: 5mg

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

Learn more about me →

Subscribe to my recipes ->


Rate and Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.


2 responses to “Shrimp and Asparagus Pouches with Lemon Garlic Butter”

  1. Donna Aelmore Avatar
    Donna Aelmore

    I want to give this a try but don’t have a grill, can you give oven temp and cooking time. Thanks

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes! Preheat oven to 400, and move your oven rack to be closer to the heating element. Then place the pouches on the rack and cook for 10-12 minutes, flipping halfway through. Hope you enjoy!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.