If you’re looking for an easy summer dinner that feels fancy but takes almost zero effort, this shrimp and asparagus foil pack is about to become your new best friend.
I’m talking 15 minutes. One packet. Minimal dishes. Maximum flavor.
This is what some people call a hobo meal – everything goes into a foil packet, gets sealed up tight, and the steam does all the work while you’re doing literally anything else. It works on the grill, in the oven, and yes, even over a campfire if you’re feeling adventurous.
The combination of butter, garlic, white wine, and lemon creates this incredible sauce that pools at the bottom of the packet and makes you want to tip it up and drink it straight. Not that I’ve done that. (I’ve done that.)
Best of all, this recipe is naturally low carb and clean eating friendly, which means you’re not sacrificing anything to eat something that actually tastes like summer on a plate.
Let me show you how easy this is.
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Why You’ll Love This Shrimp Foil Pack Recipe
Listen, I don’t make recipes complicated around here. Life is already complicated enough. This shrimp and asparagus foil pack is everything a weeknight summer dinner should be:
✔ Ready in 15 minutes
✔ One packet, barely any dishes
✔ Naturally low carb and clean eating friendly
✔ Works on the grill, in the oven, or over a campfire
✔ Tastes like you actually tried
Whether you’re feeding your family on a Tuesday night or hosting a backyard cookout, this recipe delivers every single time.
Ingredients You’ll Need
The beauty of this recipe is how few ingredients you actually need — and how hard they work together.
Shrimp Use large or jumbo shrimp, peeled and deveined. Fresh or frozen both work great. If using frozen, make sure they’re fully thawed and patted dry before you start — excess water will dilute that gorgeous garlic butter sauce and we are NOT letting that happen.
Asparagus Trim the tough woody ends off before adding to your packet. Medium thickness spears work best here — too thin and they’ll overcook, too thick and they won’t be done in time with the shrimp.
Butter Real butter, please. This is not the time for substitutions. The butter melts into everything and creates that incredible sauce situation at the bottom of the packet.
Garlic Minced garlic is the backbone of this whole dish. Don’t be shy with it.
Lemon juice Fresh is always better if you have it. It brightens everything up and balances the richness of the butter perfectly.
Dry white wine Just two tablespoons but it adds a depth of flavor that makes this taste restaurant-worthy. No wine? Swap it for chicken broth. Same great result.
Salt and pepper Season generously. Shrimp needs salt.
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How to Make Shrimp and Asparagus Foil Packs
This might be the easiest dinner you make all summer. Here’s how it comes together:
Start by preheating your grill to medium-high heat — around 400°F — or your oven to 425°F. Cut four large sheets of heavy duty aluminum foil, roughly 12×18 inches each. Heavy duty matters here — you don’t want a packet blowing out on the grill.
Lay your asparagus spears in the center of each foil sheet in a single layer, then arrange your shrimp on top. Dot with butter, sprinkle with garlic, drizzle your lemon juice and white wine over everything, and season well with salt and pepper.
Now fold the foil up and over your ingredients and seal the edges tightly. You want steam trapped inside that packet – that’s what’s doing all the cooking. Make sure there are no gaps.
Place your packets on the grill grates or on a baking sheet in the oven and cook for 12-15 minutes. You’ll know they’re done when the shrimp are pink, opaque, and curled into a C shape.
Open carefully, that steam is HOT and serve directly in the foil for zero cleanup, or slide onto plates if you’re feeling civilized.
Grill vs. Oven – Which Is Better?
Honest answer? Both are great and the result is almost identical. Here’s how to choose:
Grill If it’s summer and you’re outside anyway, the grill is your best friend. You get a very subtle smoky undertone and it keeps the heat out of your kitchen. Win-win.
Oven Rainy day, no grill, or just don’t feel like going outside? 425°F and a baking sheet and you’re done. Just as delicious, just as easy.
Campfire Set the packets directly on the grate over hot coals and cook about the same amount of time. This is the original hobo meal method and it’s absolutely worth trying at least once.
Tips for the Best Foil Pack Shrimp Every Time
A few things I’ve learned from making these more times than I can count:
Use heavy duty foil. Regular foil tears too easily, especially on grill grates. Double up if that’s all you have.
Don’t overcook the shrimp. They go from perfect to rubbery fast. Pull them when they’re pink and curled into a C – if they curl into a tight O shape you’ve gone too far.
Pat your shrimp dry before assembling. Especially important with thawed frozen shrimp. Moisture is the enemy of good sauce concentration.
Seal those packets tightly. The steam is what cooks everything evenly. Any gaps and you lose it.
Let them rest for a minute before opening. The carry-over heat finishes things off perfectly and you won’t burn your hands on the first tear.
How to Store Leftovers
If you somehow have leftovers, and that’s a big if, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat with a tiny splash of broth or water to loosen everything back up. Microwave works in a pinch but the shrimp can get rubbery so go low and slow.
Honestly though? This is one of those meals that’s best eaten fresh. Make what you’ll eat.
Is This Shrimp and Asparagus Foil Pack Keto Friendly?
Short answer? Absolutely, yes.
With only 4 net carbs per serving, this shrimp and asparagus foil pack is about as keto friendly as a dinner gets. Shrimp is one of the leanest, highest protein seafood options out there, and asparagus is a low carb vegetable superstar packed with folate, vitamin K, and fiber.
The butter? That’s your healthy fat doing exactly what it’s supposed to do on a ketogenic diet, keeping you full, satisfied, and nowhere near the snack cabinet an hour after dinner.
The white wine adds negligible carbs across the whole recipe, we’re talking less than half a gram per serving, so don’t stress about it. If you’re strict keto or simply prefer to skip it, swap it for chicken broth and you’re good to go.
This is also a great clean eating recipe, real whole ingredients, nothing processed, nothing weird. Just shrimp, vegetables, butter, and flavor. That’s it.
At around 320 calories and 32 grams of protein per serving, this is the kind of meal that keeps you full without weighing you down, which is exactly what summer eating should feel like.
More Easy Low Carb Summer Dinners You’ll Love
18 Keto Kabob Recipes: The Best Low Carb Keto Grill Recipes For Summer
This Keto Shrimp and Grits Recipe with Low Carb Loaded Cauliflower Rice Is A Total Game-Changer
31 Keto Ice Cream Recipes! Low Carb Summer Desserts & Treats
Shrimp and Asparagus Foil Pack Dinner (The Hobo Meal You Didn't Know You Needed)
Shrimp, asparagus, butter, garlic, lemon and white wine all sealed in a foil packet and ready in 15 minutes flat. This hobo meal is the summer dinner secret you didn't know you needed. Works on the grill, in the oven, or over a campfire.
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 1 pounds asparagus, ends trimmed
- 6 tablespoons butter, cut into pieces
- 4.5 teaspoons minced garlic
- 2 tablespoons lemon juice
- 2 tablespoons dry white wine
- 1 pinch salt and pepper
Instructions
Preheat grill or oven: Preheat your grill to medium-high heat (about 400°F), or preheat your oven to 425°F. Cut 4 large sheets of heavy-duty aluminum foil, about 12x18 inches each.
Prep the asparagus: Divide the 1 pounds asparagus, ends trimmed evenly among the 4 foil sheets, laying them in a single layer in the center.
Add the shrimp: Arrange 1.5 pounds large shrimp, peeled and deveined on top of the asparagus in each packet.
Add butter and seasonings: Dot each packet with 6 tablespoons butter, cut into pieces. Sprinkle with 4.5 teaspoons minced garlic, then drizzle 2 tablespoons lemon juice and 2 tablespoons dry white wine evenly over each packet. Season generously with 1 pinch salt and pepper.
Seal the packets: Fold the foil up and over the ingredients, sealing the edges tightly to create a packet. Make sure there are no gaps, you want the steam trapped inside.
Cook: Place packets on the grill or on a baking sheet in the oven. Cook for 13 minutes, until shrimp are pink and opaque and asparagus is tender.
Open and serve: Carefully open packets - watch out for the steam. Serve directly in the foil for easy cleanup, or slide onto plates. Squeeze with extra lemon if desired.
Notes
Works beautifully on a campfire grate too - the original hobo meal method! For extra flavor, add a pinch of red pepper flakes or a dash of Old Bay. Swap the white wine for chicken broth if you prefer. Pairs great with crusty bread for the non-low-carb crowd at the table - the garlic butter sauce at the bottom of the packet is everything. Shrimp cook fast, so don't walk away - overcooked shrimp gets rubbery quickly.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 320Total Fat: 19gSaturated Fat: 11gSodium: 420mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 32g
Frequently Asked Questions
Can I use frozen shrimp? Yes, just make sure they’re fully thawed and patted dry before assembling your packets. Excess water will dilute that amazing garlic butter sauce.
What can I substitute for white wine? Chicken broth works perfectly as a swap and keeps the recipe just as flavorful.
Can I add other vegetables to the foil pack? Absolutely. Zucchini, cherry tomatoes, and bell peppers all work beautifully and stay low carb.
How do I know when the shrimp are done? Shrimp are cooked when they turn pink and curl into a C shape. If they curl into a tight O, they’re overcooked — so watch your timing.
Can I make these ahead of time? You can assemble the packets up to a few hours ahead and refrigerate them. Just add a minute or two to cook time if they go on the grill cold.
There you have it. The easiest, most delicious summer dinner that practically makes itself. Whether you’re firing up the grill on a Friday night or throwing these together on a busy Tuesday, this shrimp and asparagus foil pack is going to earn a permanent spot in your summer rotation.
Made this recipe? I want to hear about it! Drop a comment below and let me know how it turned out, and don’t forget to save it to Pinterest so you can find it again all summer long.
