Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Shrimp and Asparagus Foil Packs: Your New Favorite Dinner!

Okay, so who else is obsessed with meals that feel super fancy but are actually just throw-it-together easy? 🙋‍♀️ I mean, I want to impress but also don’t want a million dishes to clean, ya know? That’s where these Shrimp and Asparagus Foil Packs come in. They’re like little gifts of flavor wrapped in shiny foil—what’s not to love?

Okay, Let’s Talk Ingredients

Here’s the scoop on what you need for this little culinary adventure:

– 1 1/2 lbs large shrimp (trust me, go for 21/25 count—fancy, right?)
– 2 Tbsp dry white apple vinegar (or chicken broth if that’s your jam)
– 4 tsp minced garlic (I mean, do we even need to discuss garlic? Never enough)
– 2 tsp lemon zest (hello, freshness!)
– And then salt and pepper because duh.
– 6 Tbsp butter, diced (the more butter, the better!)
– 1 1/2 Tbsp fresh lemon juice (squeeze it fresh if you can)
– 2 Tbsp chopped fresh parsley (pop of color + flavor!)
– 1 lb medium thickness asparagus (gotta trim those woody ends! Ain’t nobody got time for that 🌲)

Seriously, just grab these things next time you’re at the store.

So Here’s Why I Make This Constantly

Okay, let me spill the tea. The first time I made these foil packs, it was a total *meh* day. I was looking for something quick after a long day at work, and guess what? The shrimp were on sale! 🙌 I was like, “Let’s give this a shot.” I threw everything together, wrapped them up, and tossed them on the grill.

And OMG, the smell! 🔥 It was like a little party in my backyard. I was on the phone with my bestie, and I swear she could smell the garlic through the phone. I took my first bite and was like, “I need to make this every week!”

Now it’s become a go-to for us. Friends come over, and I’m like, “Dinner’s ready!” And they’re all impressed while I’m just over here like, “It’s literally shrimp and veggies in foil.” 😂

The One Trick That Changes Everything

Okay, here’s the deal: don’t overstuff those foil packs. Leave a little room for the steam to circulate. Like, I tried cramming in every last shrimp and asparagus spear once, and it was a soggy disaster. 🙈 Just remember, a little breathing room = perfectly cooked shrimp. No one wants rubbery shrimp, right?

Don’t Mess This Up (My Top Tips)

– Check the shrimp at about 8 minutes. You don’t want them to go from perfectly pink to sad and overcooked. Seriously, who needs sad shrimp?
– If you’re doing this in the oven, same rules apply! Bake those babies at 400°F but keep an eye on them!
– And butter—don’t skimp! Use the full 6 Tbsp. Trust me—life’s too short for dry shrimp.

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which like, good luck with that), you can pop them in an airtight container and shove them in the fridge. They’ll last a couple of days, but honestly, I find they’re best fresh. Just reheating them gently on low so you don’t turn them into rubber bands again. 🙄

If You Liked This, You’ll Probably Like These Too

Okay, if you dug this recipe, then you’ve gotta try my Garlic Butter Pasta or Lemon Herb Chicken next! Both are super easy and will have your friends begging for the deets.

So, what’s your go-to easy dinner? I need more ideas to keep my weekly meals exciting! 🍽️ Text me back!