Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Ingredients:

For the foil packs:

• 1 lb large shrimp (peeled and deveined)
• 1 lb fresh asparagus (trimmed and cut into 2-inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• Salt and pepper to taste
• Lemon wedges (for garnish, optional)
• Fresh parsley (for garnish, optional)

For the garlic lemon butter sauce:

• 1/2 cup unsalted butter (melted)
• 4 cloves garlic (minced)
• Juice of 1 lemon
• 1 teaspoon lemon zest (optional, for extra lemon flavor)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste

Instructions:

Prepare the foil packs:

1. Preheat the grill or oven: Preheat your grill to medium-high heat (about 400°F or 200°C), or preheat your oven to 400°F (200°C) if you prefer baking.
2. Prepare the shrimp and asparagus:
   • In a large bowl, combine the shrimp, asparagus, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss everything until well coated.
3. Assemble the foil packs:
   • Cut four large sheets of aluminum foil (about 12×12 inches each).
   • Divide the shrimp and asparagus evenly among the foil sheets, placing the mixture in the center of each.
   • Fold the edges of the foil over the shrimp and asparagus to form a packet, sealing it tightly so the sauce and steam stay inside.

Make the garlic lemon butter sauce:

4. Prepare the sauce:
   • In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest (if using), red pepper flakes, salt, and pepper.

Cook the foil packs:

5. Grill or bake:
   • Grilling: Place the foil packs on the grill over medium-high heat and cook for about 10-12 minutes, or until the shrimp are pink and opaque, and the asparagus is tender.
   • Oven baking: Place the foil packs on a baking sheet and bake for about 15-20 minutes, or until the shrimp are cooked through and the asparagus is tender.
6. Finish the dish: Once cooked, carefully open the foil packs (be cautious of the hot steam). Drizzle the garlic lemon butter sauce over the shrimp and asparagus. Garnish with fresh lemon wedges and chopped parsley if desired.

Serve:

• Serve the foil packs directly or plate the shrimp and asparagus, pouring any remaining sauce from the foil pack over the top.

Tips:

• You can substitute other low-carb veggies like zucchini, bell peppers, or mushrooms for the asparagus if desired.
• For a little more richness, add a sprinkle of grated Parmesan cheese over the shrimp and asparagus before sealing the foil packs.
• These foil packs can be made ahead of time and stored in the fridge until you’re ready to cook them.

This dish is quick, full of fresh flavors, and makes for an easy, clean meal that’s perfect for a keto lifestyle!