Lemon and garlic provide a ton of flavor in these Shrimp And Asparagus Foil Packs. It’s one of the quickest & tastiest campfire meals in foil you’ll ever make!
When I make camping dinner recipes with shrimp, I purchase frozen raw shrimp that is already peeled and deveined. It makes prep easier when using in aluminum foil packs or in something like a shrimp boil meal.
For knife work, you’ll be chopping some garlic and fresh parsley (if you’re using it). You’ll also need to cut, or break off, the woody ends of the asparagus.
Cooking Methods & Equipment
It’s best to use heavy-duty foil to make the packets, if you have regular weighted foil, you’ll want to use 2 sheets per pack.
If you are making this as one of our easy campfire recipes, you’ll need to get your fire going in order to cook over coals.
If you’re making this as one of our easy grilling recipes for camping, you’ll need to get your propane or charcoal started for cooking at medium-high heat, about 400 F degrees.
Hand Test For Cooking Temperatures
You don’t need a thermometer to determine the temperature of your heat source for cooking. Here are steps for the “hand test”.
- Hold the palm of your hand about 5 inches above the heat source (campfire coals, charcoal briquettes, propane grill etc.) you’re using for cooking. (Make sure nothing is flammable, like clothing or jewelry.)
- Pull your hand away from the heat before it hurts and note how many seconds have passed. Example: 6-7 seconds = medium heat.
Step 1. Prepare your ingredients, heat source and equipment as directed.
- These can be cooked over campfire coals, on a grill or placed on a cookie sheet for baking in an oven at 400 F degrees (RV, camp or conventional oven).
Step 2. Prepare the foil pieces. Cut heavy-duty foil into 4 pieces, approximately 24 inches long. Use two sheets per packet if using standard weight foil. Fold the sides up to create a sort of large bowl to prevent the liquid from running off the foil.
Step 3. Pile ingredients on the foil pieces. Evenly divide the ingredients in the center of each piece of foil in this order:
- Wine or chicken broth
- Cajun seasoning
- Salt & pepper
Step 4. Seal & cook. Seal the packets, place them on a grate with the seam side up. Cook until asparagus is tender and shrimp turns pink, about 15 minutes.
Step 5. Serve hot. Carefully open the packets to release the hot steam. Serve immediately.
When I’m making easy camping meals with minimal ingredients, I will often use wine to provide a ton of flavor with very little effort. If you don’t want to use the wine, you can just use a little chicken broth. You’re just looking for a little liquid to steam the ingredients in the packet.
What To Serve With This Recipe
There’s a ton of flavor in the liquid at the bottom of the packet, so I like serving this meal with rice, it makes a wonderful meal if you need gluten free camping food ideas.
If you’re making keto camping food, you may want to serve cauliflower rice.
For an easy foil pack side dish, try these Camping Potatoes In Foil, but remember, you’ll need to start them early because they need 30 minutes to cook compared to only 15 minutes for the shrimp and asparagus.
During the summer season when sweet corn is in season, Campfire Corn On The Cob is a great side dish.
Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!
The great thing about campfire foil meals is that they are basically individual servings that can be easily scaled up or down. This is the perfect dinner when you’re making camping meals for two.
If shrimp is in your budget, this is one of the quickest cooking easy camping meals for large groups. Set up an assembly line to build and fold the packets, then continue the assembly line when cooking.
Keep leftovers refrigerated and reheat for a quick second meal or snack.
If I want to re-invent these leftovers, I chop the shrimp and asparagus into small pieces and mix it with a little sour cream, mayo and lemon zest. It makes a fast dip to serve with crackers or fresh veggies.
You’ll cut chicken into bite-sized small cubes, slice up some andouille sausage and cook in foil packs with some broccoli, cauliflower and bell pepper to make these yummy Cajun Chicken Foil Packets.
The secret ingredient that makes these Campfire Hobo Stew In Foil Packets taste almost gourmet is the simple addition of fresh rosemary sprigs in the cooking packs.
Garlic, white wine, fresh basil, tomatoes and white fish are combined to make this simple, yet elegant meal of Campfire Fish Grilled In Foil Packets.
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Shrimp And Asparagus Foil Packs
- Heavy Duty Over Fire Camp Grill Grate (if campsite does not have one)
- 1 lb. medium thickness asparagus woody ends removed
- 1/4 cup dry white wine chicken broth may be substituted
- 1 lb. jumbo shrimp uncooked, peeled and deveined
- 2 teaspoons Cajun seasoning
- Salt & pepper to taste
- 4 garlic cloves minced
- 4 tablespoons unsalted butter cut into 4 even slices
- 2 lemons cut into wedges (optional for serving)
- 1/2 cup fresh parsley chopped (optional for serving)
Optional Serving Suggestions
- Rice (optional for serving, see * Note) make it cauliflower rice to keep it keto, orzo is a nice option too
- These shrimp foil packets can be cooked over campfire coals, on a grill or placed on a cookie sheet to bake in ovens at 400 F degrees (RV, camp or conventional oven).Prepare for cooking with medium to medium-high heat. Hold the palm of your hand about 5 inches above the heat source and pull away before it hurts, about 5 seconds indicates medium heat.
- Cut 4 pieces of heavy-duty foil, approximately 24 inches long (if you are using regular foil, you need two sheets per packet instead of one). Fold up the sides of the foil to create a sort of large bowl with a well in the center to prevent the liquid ingredients from running off the foil.
- Evenly divide the ingredients and pile in the center of each piece of foil in this order: Asparagus, place spears in the direction of the long side of the foil. Wine or chicken broth, carefully pour into the well. Shrimp, place in an even layer over the asparagus. Cajun seasoning, salt and pepper, sprinkle seasonings directly on the shrimp. Garlic, sprinkle evenly over the dried spices. Butter, place slice on top of the shrimp.
- Wrap the foil packet to seal it for cooking.
- Place packets, seam side up, on a grate over medium-high heat.
- Cook packets until asparagus is tender and shrimp turns pink, about 15 minutes.
- As the shrimp cooks, a sauce forms in the bottom of the packet. Carefully open the packet to release the hot steam.
- You can eat this meal directly from the foil pouches or transfer it to a plate. The flavors in the sauce are delicious so make sure to drizzle it over the shrimp and asparagus if you are serving on plates.
- Top with fresh parsley, if desired.
- Serve with lemon wedges on the side, if desired. Spritz with fresh lemon juice just before eating.