Ingredients
Method
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Alternatively, preheat your grill to medium-high heat. Tear off four large pieces of heavy-duty aluminum foil, about 18x12 inches each.
- Make the Garlic Butter Sauce: In a medium bowl, whisk together the melted butter, minced garlic, fresh lemon juice, dried oregano, smoked paprika, salt, and black pepper. This fragrant mixture forms the base of your delicious Garlic Butter Shrimp Foil Packs.
- Combine Ingredients: In a large bowl, combine the peeled and deveined shrimp, asparagus pieces, cherry tomatoes, and thinly sliced red onion. Pour the garlic butter sauce over the shrimp and vegetables. Toss everything gently to ensure all ingredients are thoroughly coated in the flavorful mixture.
- Assemble the Foil Packs: Divide the shrimp and vegetable mixture evenly among the four prepared foil sheets. Arrange the ingredients in a single layer in the center of each foil sheet. This promotes even cooking.
- Seal the Packs: Bring the long sides of the foil together over the shrimp mixture. Fold them down tightly, creating a sealed packet. Then, fold and crimp the short ends to completely seal each foil pack. Ensure no gaps exist, as you want to trap all that delicious steam and flavor inside these Garlic Butter Shrimp Foil Packs.
- Cook Your Foil Packs: Oven Method: Place the sealed foil packs directly on a baking sheet. Bake for 12-15 minutes, or until the shrimp turn pink and opaque, and the vegetables are tender-crisp. Grill Method: Place the foil packs directly on the preheated grill grates. Grill for 10-12 minutes, flipping once halfway through, until the shrimp are cooked through.
- Serve Immediately: Carefully open each foil packet (watch out for steam!). Garnish with fresh chopped parsley or cilantro and serve with lemon wedges. Enjoy your perfectly cooked Garlic Butter Shrimp Foil Packs!
Notes
Why You'll Love These Garlic Butter Shrimp Foil Packs: Delicious, healthy, and incredibly easy dinner solution. Simplifies dinner without sacrificing flavor. Cleanup is an absolute breeze; just toss the foil. Bursting with flavor as garlic butter infuses into every piece of shrimp and vegetable. Customizable to suit individual preferences. Remarkably quick (under 30 minutes total). Naturally gluten-free and adaptable to different dietary needs.
Pro Tips for Success: Choose large (21/25 count) or jumbo (16/20 count) shrimp and thaw/pat dry completely if frozen. Do not overcrowd the packs; arrange in a single layer for even cooking and slight sear. Seal tightly using heavy-duty foil to trap steam and flavor. Watch cooking times carefully; shrimp cook quickly and become rubbery if overcooked (check at 10-minute mark). Pre-cut veggies uniformly for even cooking. Taste and adjust seasoning before sealing packets.
Storage & Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Freezing cooked shrimp can alter texture (up to 1 month). Reheat gently in a microwave (30-second intervals) or skillet over medium-low heat with a splash of water/broth to prevent drying; avoid high heat.
What to Serve With This Recipe: Fluffy Rice (white or brown), Quinoa or Couscous, Crusty Bread (baguette), Simple Green Salad with light vinaigrette, Pasta (spaghetti, linguine, angel hair), Roasted Potatoes, or Grilled Corn on the Cob.
FAQs (summarized): Can be prepped a few hours ahead and refrigerated. Frozen shrimp *must* be thawed and patted dry before use to prevent a watery dish and uneven cooking. Shrimp are done when pink, opaque, and curled into a "C" shape; veggies should be tender-crisp. Can be made spicy by adding red pepper flakes or cayenne pepper to the garlic butter sauce. They are very healthy, packed with lean protein and vegetables, low-carb, and gluten-free.