Lemon Garlic Butter Shrimp and Asparagus Packets

updated Jun 29, 2020
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Lemon Garlic Butter Shrimp and Asparagus Packets
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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Shrimp on the grill is the very best shrimp there is — it cooks quickly and picks up smokiness and char. But you don’t have to limit yourself to simple shrimp skewers. Here, we’re taking inspiration from pasta and lemon garlic butter shrimp for a no-mess packet dinner you’ll crave all summer long.

The secret to cooking pasta in a foil packet is three-fold: Use a quick-cooking shape like orzo, make sure the liquid covers the pasta completely, and tightly seal the packets. Your protein and vegetables need to be relatively quick-cooking too, so if you want to substitute chicken for the shrimp, cut it into small pieces so it cooks at the same rate.

Lemon Garlic Butter Shrimp and Asparagus Packets

Prep time 15 minutes

Cook time 18 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium lemon

  • 4 cloves

    garlic

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 1/2 pounds

    large peeled and deveined raw shrimp

  • 1 cup

    dried orzo pasta

  • 1 bunch

    asparagus (about 1 pound)

  • 6 tablespoons

    unsalted butter

  • Coarsely chopped fresh parsley leaves, for garnish

Instructions

  1. Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.

  2. Prepare the following, placing them all in a large bowl: Finely grate the zest of 1 medium lemon until a large bowl until you have 2 teaspoons. Squeeze 2 tablespoons juice from the lemon into the bowl.

  3. Whisk together 2 teaspoons finely grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 4 cloves minced garlic, and 1/2 teaspoon each salt and freshly ground black pepper in a large bowl. Add 1 1/2 pounds large shrimp (peeled and deveined) and toss to coat.

  4. Divide 1 cup dried orzo between the four packets, then top with the shrimp and any liquid left in the bowl. Divide 1 pound trimmed asparagus and 6 tablespoons cubed unsalted butter between the packets. Tightly seal the packets. Grill or roast until the orzo is cooked and the shrimp are opaque, 18 to 20 minutes. Garnish with chopped fresh parsley.

Recipe Notes

Oven cooking: To cook these packets in the oven, roast at 425°F for the same amount of time.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.