I love camping. Everything from the campfire smells and staying up late sharing stories, to making s’mores and coffee from a percolator. One of the key questions when getting ready for a trip though is food. Certain foods fare better than others when cooking outdoors, and while hotdogs are great, it’s nice to have a variety of meals ready for a camping trip.

Foil packs are a great way to prep meals ahead of a trip, so that all you have to do is heat it over a fire. This recipe is quick to throw together and store in a cooler full of ice. I cooked this on the first night of our most recent camping trip before the shrimp had a chance to thaw out for food safety reasons. If you love buttered shrimp and low carb dinner options, this recipe is for you.

Chop the parsley, and mince the garlic for the lemon butter sauce on a cutting board, then set aside. Combine the white cooking wine, minced garlic, salt, pepper, lemon juice, and parsley in a container with a lid. Cube the butter, and set aside.

Shake the lemon parsley mixture well to blend the ingredients, and set aside in the fridge or cooler.

For the shrimp, I recommend using frozen, deveined, peeled tail off shrimp to make things easy. Cut four 14”x12” aluminum foil sheets, and divide the shrimp among the foil. Trim the woody ends off of the asparagus, and place it next to the frozen shrimp in the center of the foil lengthwise.

Add the cubed butter on top, and crimp and fold both ends of each foil sheet. Wrap the packets inward, leaving a little space inside for the heat to circulate when cooking. Refrigerate the foil packs immediately, or place in a sealed tupperware container and surround it with ice within a cooler. These will need to stay below 40 degrees, so it’s recommended to use them fairly quickly if taking them on a long camping trip. You can also use this recipe on the grill if you plan on preparing it at home.

Before cooking, shake the Tupperware container with the lid on to redistribute the ingredients, and slightly open each foil packet. Pour the lemon butter mixture over the shrimp and asparagus, and wrap the edges together again. Cook over a grill or campfire until shrimp is cooked through.

Garlic Shrimp and Asparagus Foil Packs with Lemon Butter Sauce

Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This foil pack recipe with shrimp and asparagus in a garlic lemon butter sauce is great for camping or on the grill.

Ingredients

1 1/2 lbs frozen cooked shrimp (deveined peeled tail off)
1 lb asparagus
2 Tbsp white cooking wine
4 tsp minced garlic
1 tsp salt
1 tsp black pepper
6 Tbsp butter, diced into small cubes
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley

Directions

Chop parsley and mince garlic. Remove woody stems from asparagus.
Combine white cooking wine, garlic, salt, pepper, lemon juice, and parsley in a small container with a lid. Shake well to mix ingredients. Cube butter and set aside.
Prepare four 14″x12″ foil sheets, and divide shrimp evenly in middle of foil. Place asparagus next to shrimp lengthwise.
Add butter on top. Crimp and fold ends of each foil sheet. Wrap ends together, leaving space for air to circulate when cooking. Keep foil packs and sauce below 40 degrees in fridge or cooler.
When ready to grill or cook on campfire, slightly open foil packs. Shake lemon butter sauce in container to mix thoroughly, and pour over shrimp and asparagus.
Wrap foil edges together again and cook until shrimp is cooked through, about 10-15 minutes.