Shrimp Foil Packets with Garlic Butter

These Shrimp Foil Packets are an easy way to make juicy shrimp and tender asparagus with plenty of buttery, garlicky flavor. Everything cooks together inside the foil, so the shrimp stay moist while the asparagus picks up all of that savory sauce.

This garlic butter shrimp foil packet recipe works in the oven or on the grill, making it easy to use year-round. Add garlic butter rice or lemon orzo pasta to round out the meal. Or, for more simple shrimp dinner ideas, try my grilled shrimp skewers or pan seared shrimp too.

This post was originally sponsored by Reynolds Wrap®. All opinions are my own.

Why You’ll Love This Recipe

• Easy all-in-one packets: The shrimp and asparagus cook together, which keeps dinner simple and cleanup minimal.
• Works indoors or outside: Bake the packets in the oven or move them to the grill when you’re cooking outdoors.
• Lots of flavor: The garlic butter coats both the shrimp and asparagus as they cook.

Ingredients Needed

Here are some notes about the ingredients you’ll need. Find the exact amounts in the recipe card at the bottom of the post.

• Jumbo shrimp: I recommend 13/15, 16/20, or a similar large size. Larger shrimp work especially well here because they hold up better while the asparagus cooks.
• Asparagus: Trim off the woody ends before dividing the spears between the packets. Asparagus cooks quickly enough to finish at about the same time as the shrimp.
• Heavy-duty aluminum foil: You’ll need three sheets about 16 to 18 inches long. If you only have regular foil, double it so the packets are less likely to tear.
• Butter: I use salted butter as the base of the garlic butter sauce.
• Lemon juice: Adds brightness to the buttery sauce.
• Fresh garlic: Gives the sauce its garlicky flavor.
• Old Bay seasoning: Adds savory seafood flavor without needing a long list of spices.
• Red pepper flakes: Add a little heat. Use less or leave them out if you prefer.
• Black pepper and sea salt: Season to taste since the butter and Old Bay already contain salt.
• Fresh parsley: Adds a fresh finish.

How to Make Shrimp Foil Packets

Prepare the Packets

Tear three 16 to 18-inch pieces of heavy-duty aluminum foil. Divide the shrimp and trimmed asparagus evenly between the centers of the three pieces. This recipe makes 3 packets with about 5 to 7 jumbo shrimp per packet.

Keep the food toward the center so you have enough foil around the edges to seal each packet.

Add the Garlic Butter

Soften the butter until it’s easy to stir, then mix it with the lemon juice, garlic, Old Bay, black pepper, red pepper flakes, parsley, and optional sea salt. Divide the garlic butter evenly over the shrimp and asparagus.

Seal the Foil

Bring the long sides of each piece of foil together above the food and fold them over twice. Fold the shorter ends closed to seal the packet. Don’t press the foil tightly around the shrimp and asparagus. Leave a little space inside so steam can circulate as everything cooks.

How to Cook Shrimp Foil Packets in the Oven

Preheat the oven to 425°F.

Place the sealed packets on a large sheet pan and bake for about 15 minutes. Let them rest for 1 to 2 minutes before carefully opening one packet.

The shrimp should be opaque and cooked through, while the asparagus should be tender.

How to Cook Shrimp Foil Packets on the Grill

Preheat the grill to medium-high heat, about 425°F.

Place the sealed packets directly on the grill grates and cook for about 15 minutes. Transfer them from the grill and let them rest for 1 to 2 minutes before opening.

Finish with more lemon juice, Old Bay, parsley, or red pepper flakes if you want.

Tips for the Best Shrimp Foil Packets

• Stick with larger shrimp: Jumbo shrimp are less likely to overcook before the asparagus becomes tender.
• Peel them or leave the shells on: You can peel the shrimp and leave the tails on, or cook them in their shells. When I leave the shells on, I give the packets about 1 extra minute of cooking time.
• Divide the packets evenly: Similar amounts of shrimp and asparagus help all three packets finish cooking at about the same time.
• Choose quick-cooking vegetables: Zucchini, yellow squash, or thin green beans can work in place of the asparagus. Avoid large pieces of vegetables that need much longer to soften than the shrimp.
• Thaw frozen shrimp first: Drain them well and pat them dry before making the packets so excess water doesn’t dilute the garlic butter.
• Adjust the salt as needed: Salted butter and Old Bay both contribute salt, so you may not need much additional seasoning.
• Open the packets carefully: Hot steam will escape as soon as you unfold the foil, so open them away from your face and hands.

For a different flavor, swap the Old Bay and red pepper flakes for Cajun seasoning or finish the shrimp with my Cajun garlic butter sauce.

What to Serve With Shrimp Foil Packets

Since the packets already include asparagus, I usually add a simple starch to make dinner more filling.

• Garlic butter dinner: Serve them with garlic butter rice to soak up the extra sauce from the packet.
• Lemony pasta dinner: Add lemon orzo pasta for an easy pasta side that works well with the shrimp.
• Lighter dinner: Add a simple green salad when you don’t want another cooked side.

Storage and Reheating

• Store: Remove leftover shrimp and asparagus from the foil and refrigerate them in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat or microwave in short intervals. Stop as soon as the shrimp are warm so they don’t become tough.
• Freeze: I don’t recommend freezing the cooked packets because the asparagus softens and the shrimp can become rubbery when reheated.

FAQs

More Shrimp Recipes

For another grilled option, try my grilled shrimp skewers. If you’re looking for more ways to cook shrimp, browse all of my shrimp recipes.

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