Shrimp and Asparagus Pouches with Lemon Garlic Butter

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Shrimp and Asparagus Pouches with Lemon Garlic Butter

The ultimate 15 minute low carb dinner recipe, plump shrimp and tender asparagus cook until bright pink and tender in a fragrant lemon garlic butter sauce. These no-mess shrimp and asparagus foil pouches are perfect for tossing on the grill or in the oven.

Course Main Dish

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5

Cook Time 12

Servings

Calories 152kcal

Author Liz Della Croce

Ingredients

1 bunch asparagus trimmed and cut in 2 inch pieces
1 pound raw shrimp peeled and deveined
2 tablespoons butter cut in to 8 small pieces
2 tablespoons lemon zest
2 tablespoons lemon juice
2 cloves garlic grated
salt and pepper to taste

Instructions

Pre-heat grill over high heat. Tear out 8 12x12 pieces of tin foil. Place two pieces on top of one another, staggering a bit to create a little more space. Repeat three more times to create four foil sections which we will stuff and fold.
Divide the shrimp and asparagus evenly between the four foil sections and place in the center. Top each with a little bit of the garlic, butter, lemon zest, lemon juice and salt and pepper to taste.
To create the foil pouch, begin by folding the bottom up and over the top. Working from left to right, carefully fold over the foil until the pouch is fully enclosed and tight. Repeat with the three other pouches.
Place shrimp and asparagus foil pouches on the grill and cook for 10-12 minutes or until shrimp is bright pink and asparagus tender. Serve immediately.

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