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.
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
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.
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.
Then you’ll season the asparagus with some salt and black pepper, just to taste.
Next take a microplane and freshly grate your garlic cloves.
Then use it to zest your lemon over the top.
Once the lemon has been zested, juice the lemon onto the asparagus as well.
Next take your raw shrimp and place them evenly with the asparagus throughout the foil packet.
Finish by evenly distributing the butter throughout the pack.
Then you’ll take the edges of the foil and wrap them around the asparagus and shrimp, making a pouch like seen above.
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.
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?
How do you cook frozen shrimp?
Does lemon juice cook shrimp?
More to Grill
- Blue Cheese Stuffed Burgers
- Grilled Veggies with Lemon Herb Vinaigrette
- Herbes de Provence Grilled Porterhouse Steaks
- Grilled Eggplant Parmesan
- Chipotle Soy Turkey Tenderloins
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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.
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Shrimp and Asparagus Pouches with Lemon Garlic Butter
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.
Last Step:
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