Shrimp Foil Packets with Garlic Butter
Juicy shrimp and tender asparagus cook together in foil with a lemon garlic butter sauce. Make these shrimp foil packets in the oven or on the grill for an easy seafood dinner.
Servings: 3
Calories: 475kcal
Equipment
- Reynolds Wrap® Heavy Duty Foil
Ingredients
- 1 ½ lb Shrimp jumbo, sized 13-15, 16-20 or 12-18, peeled and deveined with the tails on (see notes)
- 1 lb asparagus spears trimmed
Lemon Garlic Butter Sauce
- 6 tbsp Butter salted
- 2 tbsp Lemon Juice
- ⅛ tsp Black Pepper
- ¼ tsp Natural Ancient Sea Salt optional, to taste
- ½ tsp Old Bay Seasoning plus more to taste before serving
- ½ tsp Red Pepper Flakes
- 2 tbsp Fresh parsley chopped
- 8 cloves Garlic Minced
Instructions
- Preheat: Preheat the oven or grill to 425°F.
- Prepare the foil: Tear 3 pieces of heavy-duty aluminum foil, about 16 to 18 inches long each.
- Fill the packets: Divide the shrimp and asparagus evenly between the foil pieces, about 5 to 7 jumbo shrimp per packet.
- Make the garlic butter: Mix the softened butter, lemon juice, garlic, Old Bay, red pepper flakes, black pepper, optional sea salt, and parsley.
- Add the butter: Divide the garlic butter evenly over the shrimp and asparagus.
- Seal: Bring the long sides of each foil piece together and fold them over twice. Fold the shorter ends closed, leaving a little space inside for steam to circulate.
- Cook: Bake the packets on a sheet pan or grill them directly on the grates at 425°F for about 15 minutes.
- Rest: Remove the packets from the heat and let them rest, sealed, for 1 to 2 minutes.
- Serve: Carefully open the packets away from your face. The shrimp should be opaque and cooked through and the asparagus tender. Add more lemon juice, Old Bay, parsley, or red pepper flakes to taste.
Video
Notes
- Packet size: Makes 3 packets with about 5 to 7 jumbo shrimp each.
- Shrimp size: Jumbo shrimp work best. Start checking sooner if using smaller shrimp.
- Shell-on shrimp: Leave the tails on or cook them in the shells. Add about 1 extra minute for shell-on shrimp.
- Foil: Double regular foil if you don’t have heavy-duty foil.
- Frozen shrimp: Thaw, drain, and pat dry first.
- Salt: Salted butter and Old Bay already add salt, so extra sea salt is optional.
- Doneness: Shrimp should be opaque and curled into a loose “C.”
Nutrition
Calories: 475kcal | Carbohydrates: 10g | Protein: 51g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 632mg | Sodium: 2167mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2177IU | Vitamin C: 28mg | Calcium: 396mg | Iron: 9mg
