Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce #glutenfree #healthy

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce #glutenfree #healthy

Allows simply put it along these lines, you neeeeed these Shrimp and Asparagus Foil Packs with Garlic Lemon Margarine Sauce in your life! The flavors are right on target tasty and tidy up couldn't be simpler!

The manner in which the rich and tart lemon margarine sauce is the ideal compliment to shrimp, and the crisp asparagus too.Big thick asparagus lances won't be finished when the shrimp is and slim asparagus may end overcooked and excessively delicate, so for best outcomes stay with medium thick skewers.

A decent side dish for these is couscous, orzo or rice since you'll have that delightful sauce with some extra to go around. Or then again keep it lower carb and go with something like cauliflower rice. Simply don't be parsimonious with the garlic (as you'll see I went with 1 tsp per serving, it's a key flavor here).

Also try our recipe Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw

Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce #glutenfree #healthy

Shrimp Foil Packs rush to make yet the are overflowing with splendid new enhance. What's more, to think I was at one time a shrimp hater.


  • 1 1/2 lbs large (21/25) shrimp peeled and deveined
  • 2 Tbsp dry white wine or chicken broth
  • 4 tsp minced garlic (4 cloves)
  • 2 tsp lemon zest
  • Salt and freshly ground black pepper
  • 6 Tbsp butter diced into small cubes
  • 1 1/2 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1 lb medium thickness asparagus woody ends trimmed


  1. Preheat a grill to medium-high heat (about 400 - 425 degrees). 
  2. Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
  3. Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
  4. Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. 
  5. Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
  6. Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate). 
  7. Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. 
  8. Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.

Read more our recipe : Seared Scallops with Garlic Basil Butter

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