Delectable Baked Shrimp and Asparagus Foil Packs Recipe for Every Occasion

Baked Shrimp and Asparagus Foil Packs bring together the succulence of large shrimp seasoned with garlic, baked to perfection on a bed of fresh asparagus, all neatly wrapped in convenient aluminum foil. This recipe not only delights the taste buds but also offers versatility, allowing you to bake, grill, or even air fry these flavorful packs.

Ingredients:

• 1 pound (453.6 grams) asparagus, ends trimmed
• 1 pound (about 30) large, raw shrimp, peeled, deveined, tails removed
• 1 tablespoon garlic, minced
• ½ teaspoon (2.5 grams) kosher salt
• ¼ teaspoon (0.25 grams) black pepper
• ¼ teaspoon (0.25 grams) crushed red pepper flakes, optional
• 2 tablespoons (30 milliliters) chicken stock, divided
• 2 tablespoons (30 milliliters) lemon juice, divided
• ¼ cup (½ stick / 57 grams) cold, unsalted butter, cubed, divided
• 2 tablespoons parsley, minced for garnish

How to Choose and Prepare Raw Shrimp:

Select fresh shrimp with firm shells, avoiding slimy or soft ones. Peel, devein, and remove tails before use.

Frozen Shrimp Option:

Thaw frozen shrimp, ensuring they are peeled and deveined before use. Run cold water over them or let them rest in cold water until thawed.

Grilling and Air Fryer Options:

For a delightful twist, grill the foil packs on medium-high heat for 12-14 minutes or air fry at 400°F (204°C) for 10-12 minutes after following the initial preparation steps.

Instructions:

1. Preheat the oven to 425°F (218°C) and prepare a large baking sheet.
2. Place 4 large pieces of heavy-duty aluminum foil (about 18 inches long each) on the counter.
3. Evenly distribute asparagus on each foil pack.
4. In a bowl, toss shrimp, garlic, salt, pepper, and optional red pepper flakes. Divide the mixture between the foil pieces.
5. Drizzle each pack with 1½ teaspoons of chicken stock and lemon juice. Top with butter cubes.
6. Seal the foil packets by folding the long sides together, turning twice. Fold up the ends, leaving room for air circulation.
7. Place the packets seam-side up on the baking sheet and bake for 15-20 minutes until shrimp is opaque pink and curls.
8. Carefully open the packets, garnish with lemon and parsley, and serve hot.

Notes:

• Line foil with parchment to prevent direct contact with food.
• Enjoy these packs as a grilled alternative or air-fried delight by following the provided instructions.