Juicy Garlic Butter Shrimp Foil Packet

I’m always looking for easy weeknight dinners that feel a little fancy, and this garlic butter shrimp foil packet has become one of my go-to recipes. There’s something magical about how the butter and fresh garlic meld together with perfectly cooked shrimp, creating the most incredible flavor without any fuss. Best of all, cleanup is a breeze since everything cooks right in the foil!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 110-125 g
• Fat: 60-70 g
• Carbohydrates: 30-38 g

Ingredients

For the packets:

• 1.5 lb shrimp (cleaned and deveined with tails on for presentation)
• 1 lb asparagus (trimmed and cut into 2-inch pieces)

For the seasoning butter:

• 8 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 2 tbsp lemon juice
• 1 tsp lemon zest (freshly grated)
• 8 garlic cloves (freshly minced for best flavor)
• 1 tsp seafood seasoning (I use Old Bay for that classic taste)
• 3/4 tsp chili flakes
• 1/4 tsp smoked paprika
• 2 tbsp parsley
• 1/2 tsp salt
• 1/4 tsp pepper

Step 1: Prepare Ingredients and Make Garlic Butter Sauce

• 8 tbsp butter
• 8 garlic cloves
• 1 tsp lemon zest
• 1 tsp seafood seasoning
• 3/4 tsp chili flakes
• 1/4 tsp smoked paprika
• 2 tbsp parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb asparagus

While your grill preheats, prepare all ingredients for smooth assembly.

Trim the asparagus and cut into 2-inch pieces, then set aside.

Mince the garlic finely—I find that freshly minced garlic releases more aromatic oils than pre-minced, which really makes a difference in this dish.

In a small bowl, combine the softened butter with minced garlic, lemon zest, seafood seasoning, chili flakes, smoked paprika, parsley, salt, and pepper, stirring until well combined.

This butter sauce can be made up to a few hours ahead and kept at room temperature.

Step 2: Preheat Grill and Assemble Foil Packets

• 1.5 lb shrimp
• asparagus from Step 1

Heat your grill to 425°F.

While it preheats, cut three 18-inch pieces of heavy-duty aluminum foil and lay them flat on your work surface.

Divide the shrimp evenly among the three foil sheets, arranging them in a single layer in the center of each piece.

Distribute the cut asparagus around the shrimp on each packet.

This arrangement allows the heat to circulate evenly around both proteins.

Step 3: Add Garlic Butter Sauce and Seal Packets

• garlic butter sauce from Step 1

Divide the garlic butter sauce from Step 1 evenly among the three foil packets, spooning it over the shrimp and asparagus.

Fold up the sides of each foil piece and crimp the edges tightly to create a sealed packet—I like to double-fold the seams to ensure no steam escapes, which keeps everything moist and infuses the flavors.

The sealed packet essentially creates a mini steam chamber for perfectly cooked shrimp.

Step 4: Grill Foil Packets

Place the sealed foil packets directly on the preheated grill grates.

Grill for 10 minutes—the shrimp will cook through and turn pink while the asparagus becomes tender-crisp.

You don't need to flip the packets; the heat circulates evenly inside the sealed foil.

Step 5: Rest and Finish with Fresh Lemon

• 2 tbsp lemon juice

Remove the foil packets from the grill and let them rest for 1-2 minutes—this allows the shrimp to relax slightly and stay tender.

Carefully open each packet (watch out for the hot steam), drizzle with fresh lemon juice, and transfer the contents to serving plates.

Serve immediately while everything is still steaming hot.

Juicy Garlic Butter Shrimp Foil Packet

Delicious Juicy Garlic Butter Shrimp Foil Packet recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 3.5 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the packets

• 1.5 lb shrimp (cleaned and deveined with tails on for presentation)
• 1 lb asparagus (trimmed and cut into 2-inch pieces)

For the seasoning butter

• 8 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 2 tbsp lemon juice
• 1 tsp lemon zest (freshly grated)
• 8 garlic cloves (freshly minced for best flavor)
• 1 tsp seafood seasoning (I use Old Bay for that classic taste)
• 3/4 tsp chili flakes
• 1/4 tsp smoked paprika
• 2 tbsp parsley
• 1/2 tsp salt
• 1/4 tsp pepper

Method

 

1. While your grill preheats, prepare all ingredients for smooth assembly. Trim the asparagus and cut into 2-inch pieces, then set aside. Mince the garlic finely—I find that freshly minced garlic releases more aromatic oils than pre-minced, which really makes a difference in this dish. In a small bowl, combine the softened butter with minced garlic, lemon zest, seafood seasoning, chili flakes, smoked paprika, parsley, salt, and pepper, stirring until well combined. This butter sauce can be made up to a few hours ahead and kept at room temperature.
2. Heat your grill to 425°F. While it preheats, cut three 18-inch pieces of heavy-duty aluminum foil and lay them flat on your work surface. Divide the shrimp evenly among the three foil sheets, arranging them in a single layer in the center of each piece. Distribute the cut asparagus around the shrimp on each packet. This arrangement allows the heat to circulate evenly around both proteins.
3. Divide the garlic butter sauce from Step 1 evenly among the three foil packets, spooning it over the shrimp and asparagus. Fold up the sides of each foil piece and crimp the edges tightly to create a sealed packet—I like to double-fold the seams to ensure no steam escapes, which keeps everything moist and infuses the flavors. The sealed packet essentially creates a mini steam chamber for perfectly cooked shrimp.
4. Place the sealed foil packets directly on the preheated grill grates. Grill for 10 minutes—the shrimp will cook through and turn pink while the asparagus becomes tender-crisp. You don't need to flip the packets; the heat circulates evenly inside the sealed foil.
5. Remove the foil packets from the grill and let them rest for 1-2 minutes—this allows the shrimp to relax slightly and stay tender. Carefully open each packet (watch out for the hot steam), drizzle with fresh lemon juice, and transfer the contents to serving plates. Serve immediately while everything is still steaming hot.