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–+ servings
Shrimp And Asparagus Foil Packs by CampingForFoodies features a piece of shiny aluminum foil set on a table outside on a sunny day. The foil pack holds 6 cooked jumbo shrimp set on a stack of bright green asparagus and topped with chopped fresh parsley, on the side is fluffy white rice and two lemon wedges.

Shrimp And Asparagus Foil Packs

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: This Shrimp And Asparagus foil packets recipe is quick to prep and cook. It's healthy too!
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Ingredients

  • 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 1) make it cauliflower rice to keep it keto, orzo is a nice option too

Instructions

  • 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.

Notes

  1. The nutritional information is based on the foil packet ingredients only, add calculations if you choose to add rice.

Nutrition Information

Serving: 1g | Calories: 242kcal | Carbohydrates: 13g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 653mg | Potassium: 522mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2548IU | Vitamin C: 46mg | Calcium: 125mg | Iron: 4mg