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Lemon Garlic Butter Grilled Shrimp and Asparagus with box of Reynolds Wrap® Non-Stick Aluminum Foil

Grilled Lemon Garlic Shrimp and Asparagus

Grill lemon garlic shrimp and asparagus without losing them through the grill grate by using Reynolds Wrap® Non-Stick Aluminum Foil.
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4


  • Reynolds Wrap® Non-Stick Aluminum Foil


  • 2 lemons
  • 1 stick butter melted
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lb large shrimp peeled and deveined
  • 1 bunch asparagus
  • 2 cups cooked rice
  • Reynolds Wrap® Non-Stick Aluminum Foil


  • Juice and zest two lemons, removing seeds. Whisk in a small bowl with the butter, olive oil, garlic, salt and pepper.
  • Place the shrimp a large bowl. Pour in 2/3 of the lemon garlic butter sauce. Stir gently to coat.
  • Trim about one inch from the woody ends of the asparagus and discard. Cut the remaining asparagus spears into 2-inch pieces. Place in another large bowl. Add the remaining sauce and toss gently.
  • Heat the grill to medium-high. Add two large sheets of Reynolds Wrap® Non-Stick foil on top of the grill grates.
  • Pour the shrimp and asparagus onto the foil. Spread into a single layer. Save the asparagus bowl.
  • Grill, turning occasionally for 6-8 minutes or until the shrimp are pink and the asparagus is slightly tender.
  • Place in the asparagus bowl. Toss to combine. Serve with cooked rice.


Calories: 639kcalCarbohydrates: 33gProtein: 52gFat: 34gSaturated Fat: 16gCholesterol: 632mgSodium: 2260mgPotassium: 529mgFiber: 4gSugar: 4gVitamin A: 1556IUVitamin C: 46mgCalcium: 393mgIron: 8mg
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