The ultimate 15-minute low-carb dinner recipe: plump shrimp and tender asparagus are cooked bright pink and tender in a fragrant lemon-garlic butter sauce. These clean shrimp and asparagus bags are perfect for grilling or baking in the oven.
Today’s dish combines two of my favorite things about a meal: being quick and cooking on the grill. As a busy working mom, it’s a win if I can put a delicious, balanced dinner on the table in 20 minutes or less. And I imagine a quick, healthy meal would be a win for non-parents too! My Shrimp and Asparagus Bags with Lemon Garlic Butter all cook together in a nice aluminum foil bag to bring the flavors together and make it easier since you can just toss them on the grill. Or if it’s too cold to grill, you can just throw it in the oven!
Ingredients
- Asparagus: Rich in vitamins and folic acid, it has a mild, slightly grassy-bitter taste.
- Shrimp: Plump, tender and non-fishy tasting seafood that is a good source of protein.
- Butter: Soft and creamy, it helps create a decadent sauce and cook shrimp and asparagus to perfection.
- Lemon: This dish uses lemon zest and fresh lemon juice to give the sauce a bright, lemony flavor.
- Garlic: Nutty, strong, aromatic taste that becomes slightly sweeter when cooked.
How to make Shrimp and Asparagus Bags with Lemon Garlic Butter
Start your shrimp and asparagus bags by cutting your asparagus spears into 2-inch pieces and discarding the woodier ends. When grilling, I like to use thicker asparagus.
After cutting, place in the center of a large piece of aluminum foil. Depending on the size or thickness of your foil, you may want to take two squares and overlap them slightly like I did to get a larger piece. Drizzle with a little olive oil to help the spices stick.
Then season the asparagus with a little salt and black pepper to taste.
Next, grab a micro-slicer and freshly grate your garlic cloves.
Then grate the lemon zest over it.
Once the lemon zest has been grated, add the lemon juice to the asparagus as well.
Next, take your raw shrimp and spread them evenly with the asparagus in the foil wrapper.
Finally, distribute the butter evenly throughout the pack.
Then take the edges of the foil and wrap it around the asparagus and shrimp to form a pouch as shown above.
Preheat your grill over high heat, then toss the foil packs on the grill and cook for about 10-12 minutes, turning halfway through. It’s done when the shrimp is pink and the asparagus is tender.
Serve immediately garnished with fresh parsley and enjoy your shrimp and asparagus pockets with lemon garlic butter!
Shift it up
- Change the vegetables. You can easily make this dish with broccoli, cauliflower, or carrots.
- Swap the seafood. Instead of shrimp, you can also use scallops, lobster or crab!
Frequently asked Questions:
What Goes With Garlic Butter Shrimp?
If you are looking for a good side dish, rice is a perfect easy side dish that goes great with this dish. Or you could try my Lebanese Rice Pilaf if you want to take it to the next level.
How do you prepare frozen shrimp?
Thaw them overnight in the fridge or in a bowl of cold water, pat dry, then cook as usual! You can throw them on the grill, throw them in the oven, or pan fry them!
Does lemon juice cook shrimp?
No, it won’t. This is a common myth, but flavoring your shrimp with lemon juice won’t cook them.
MORE about grilling
Have you tried this dish and loved it? Next time you do it, take a picture and share it on your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
When you need a quick dinner and don’t want to heat up the kitchen, then my Shrimp and Asparagus Bags are for you.
Your fork is waiting.
Shrimp and Asparagus Bags with Lemon Garlic Butter
The ultimate 15-minute low-carb dinner recipe: plump shrimp and tender asparagus are cooked bright pink and tender in a fragrant lemon-garlic butter sauce. These clean shrimp and asparagus foil bags are perfect for turning on the grill or in the oven.
Servings:
- 1 bunch asparagus (trimmed and cut into 2 inch pieces)
- 1 Pound raw shrimp (peeled and deveined)
- 2 tablespoon butter (cut into 8 small pieces)
- 2 tablespoon Lemon peel
- 2 tablespoon lemon juice
- 2 cloves Garlic (grated)
- salt and pepper (taste good )
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Preheat the grill over high heat. Tear out 8 pieces of 12×12 aluminum foil. Place two pieces on top of each other, slightly offset to create a little more space. Repeat this process three more times to create four foil sections that we’ll stuff and fold.
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Divide the shrimp and asparagus evenly among the four sections of foil and place in the middle. Add some garlic, butter, lemon zest, lemon juice, and salt and pepper to taste.
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To make the foil pouch, start by folding the bottom up and over the top. Gently fold the foil over from left to right until the pouch is completely enclosed and secure. Repeat the process with the other three bags.
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Place shrimp and asparagus foil bags on grill and cook 10-12 minutes, or until shrimp are bright pink and asparagus are tender. Serve immediately.
Portion: 1bagCalories: 152kcalCarbohydrates: 11GProtein: 5GFat: 12GSaturated Fatty Acids: 7GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3Gtrans fats: 0.5GCholesterol: 30mgSodium: 95mgPotassium: 484mgFiber: 5GSugar: 5GVitamin A: 2053IUVitamin C: 23mgCalcium: 65mgIron: 5mg