Description
Someone figured out that if you wrap shrimp, asparagus, butter, garlic, and lemon in foil packets and bake them, you get perfectly cooked seafood and vegetables with literally no dishes to wash. Then that genius shared it with the world, and now we all have this weapon in our “I need dinner fast but also want to feel like a functional adult” arsenal. This is tender shrimp swimming in garlic butter with perfectly crisp-tender asparagus, all steamed together in individual packets that trap all the flavor and make cleanup a joke.
This isn’t some complicated seafood dinner that requires precise timing and multiple pans. This is “wrap it in foil, bake for 12 minutes, eat it straight from the packet” simplicity that somehow results in restaurant-quality food. The shrimp stay juicy. The asparagus gets tender with a slight bite. The garlic butter coats everything and creates a sauce you’ll want to drink. It’s what happens when you embrace the efficiency of packet cooking and stop pretending you enjoy doing dishes.
This is weeknight dinner energy that feels like you tried harder than you actually did. It’s what happens when meal prep meets zero cleanup. It’s dinner that cooks itself while you change out of your work clothes and pour a glass of wine.
Ingredients
For the Shrimp and Asparagus:
- 1.5 lbs large shrimp, peeled and deveined (16–20 count per pound)
- 1 lb asparagus, trimmed (snap off the woody ends)
- 4 tablespoons butter, melted (don’t even think about using margarine)
- 4 cloves garlic, minced (or more if you’re a garlic person)
- 1 lemon, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (adds color and mild flavor)
- 1/4 teaspoon red pepper flakes (optional, for kick)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional But Highly Recommended:
- Cherry tomatoes, halved (adds color and sweetness)
- Baby potatoes, halved and parboiled (makes it more filling)
- White wine (2 tablespoons per packet for extra flavor)
- Capers (if you’re feeling fancy)
- Feta cheese crumbles (Mediterranean vibes)
- Old Bay seasoning (coastal energy)
- Fresh dill instead of parsley
For Serving:
- Crusty bread for soaking up the garlic butter
- Rice or quinoa if you want more substance
- Extra lemon wedges
- Hot sauce for the brave
Special Equipment:
- Heavy-duty aluminum foil (or parchment paper if you prefer)
- Baking sheet
- Pastry brush (for spreading butter, optional)
- Tongs for flipping asparagus
Instructions
Preheat your oven to 400°F. Pat your shrimp completely dry with paper towels—wet shrimp steam instead of getting slightly caramelized, and nobody wants that. Trim your asparagus by snapping off the woody ends. They’ll naturally break where they’re supposed to. If you’re adding tomatoes or parboiled potatoes, have those ready too.
In a small bowl, combine the melted butter, minced garlic, lemon juice, Italian seasoning, paprika, red pepper flakes, salt, and pepper. Whisk it together until combined. Smell it. This is what your dinner is about to taste like. Feel good about your life choices.
Tear off 4 large pieces of heavy-duty aluminum foil, about 12×12 inches each. If your foil is thin, double it up—you don’t want tears. Place each piece of foil on your work surface, shiny side up (it doesn’t actually matter, but it looks prettier).
Divide the asparagus among the 4 foil sheets, arranging them in the center. Aim for 5-6 spears per packet, depending on thickness. Top each pile of asparagus with 6-8 shrimp, arranging them in a single layer as much as possible. If you’re adding tomatoes, nestle them between the shrimp.
Drizzle the garlic butter mixture evenly over each packet, making sure to get some on every piece of shrimp and asparagus. Use a spoon to make sure the garlic is distributed—nobody wants the one packet with all the garlic while the others have none. Place 2-3 lemon slices on top of each packet.
Bring the long sides of the foil up to meet in the middle. Fold them together twice, rolling down toward the food. Then fold in the short ends, rolling them up to create a sealed packet. You want it tight enough to trap steam but loose enough that there’s some air space inside for steam to circulate. The packet should look like a rectangular pouch.
Place all the packets on a baking sheet (for easy transport and to catch any leaks). Slide the baking sheet into the preheated oven. Bake for 10-12 minutes. The shrimp are done when they turn pink and opaque. Asparagus should be crisp-tender, not mushy. If you’re adding potatoes, you might need an extra 2-3 minutes.
Remove the baking sheet from the oven. Let the packets sit for 1-2 minutes—the steam inside is HOT and will burn you if you open them immediately. Seriously, that steam is no joke. Be careful.
Carefully open each packet by cutting an X in the top with scissors or tearing it open with a fork. Stand back when you first open it—that steam will hit you in the face. Once the steam escapes, open the packet fully. The smell should be incredible—garlic, lemon, butter, shrimp.
Sprinkle fresh chopped parsley over each packet. You can either eat directly from the foil (zero dishes!) or transfer to a plate if you’re feeling fancy. Serve with crusty bread on the side for soaking up that garlic butter sauce. Or serve over rice. Or just grab a spoon and drink the sauce. No judgment here.
Take a bite of the shrimp and notice how tender and juicy it is—not rubbery or overcooked. Taste the asparagus and appreciate that it’s not mushy. Notice how everything is coated in that garlic butter and how the lemon brightens it all up. Feel smug about the fact that you’re eating a healthy, delicious meal and you didn’t even have to do dishes.
Notes
Don’t Overcook the Shrimp: They only need 10-12 minutes. Overcooked shrimp are rubbery and sad.
Dry the Shrimp: Pat them completely dry. Excess water dilutes the butter sauce.
Use Heavy-Duty Foil: Thin foil tears easily and might leak. Double-layer if necessary.
Don’t Overfill: Too much food in one packet means uneven cooking. Stick to the amounts listed.
Seal Properly: Make sure the packets are sealed tightly so steam doesn’t escape.
Add Wine: A tablespoon or two of white wine in each packet adds another layer of flavor.
Customize Cooking Time: Thin asparagus cooks faster. Thick spears need an extra minute or two.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: ~220 kcal
- Fat: ~12g
- Carbohydrates: ~6g
- Protein: ~28g