Mighty Salt™ Grilled Shrimp and Asparagus
The combo you didn’t know you needed – shrimp and asparagus! This version is made on the grill and features a dash of Mighty Salt™…resulting in even more scrumptious flavor.
Tips for Foil Packet Grilling
This recipe is grilled in a foil packet – resulting in maximum flavor and easy clean-up!
Grilling shrimp in a foil packet is fast, easy, and perfect for locking in flavor. Here’s how to do it right:
Top Tips for Grilling Shrimp in a Foil Packet
1. Use Raw, Peeled Shrimp
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Go for medium to large shrimp (16/20 or 21/25 count per pound).
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Leave the tails on or off—your choice.
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Don’t use pre-cooked shrimp; they’ll overcook and turn rubbery.
2. Marinate Lightly
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A quick marinade (10–15 min) with olive oil, lemon juice, garlic, herbs, and a touch of spice works well.
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Avoid acidic marinades for more than 20 minutes—they can make shrimp mushy.
3. Add Fast-Cooking Veggies
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Good partners: zucchini, cherry tomatoes, bell peppers, onions, or thin asparagus.
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Cut small and evenly so everything cooks together.
4. Layer with Care
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Lay shrimp in a single layer for even cooking.
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Drizzle a bit of marinade or butter inside the packet for moisture.
5. Seal It Right
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Use heavy-duty foil or double layer if needed.
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Crimp edges tightly but leave room for steam inside the packet.
6. Grill Time & Temp
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Medium-high heat (375–400°F) over indirect heat.
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Cook 8–10 minutes, flipping halfway if needed.
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Shrimp are done when they turn pink and opaque with a slight “C” shape.
7. Finishing Touches
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Open carefully (watch the steam).
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Finish with fresh herbs, lemon juice, or a pat of compound butter.
Bonus Flavor Combo Ideas
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Garlic Lemon Butter Shrimp: Add minced garlic, lemon slices, parsley, and butter.
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Cajun Shrimp Boil: Shrimp + corn, baby potatoes (pre-cooked), sausage, Cajun seasoning.
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Asian Style: Shrimp + snow peas, carrots, soy sauce, ginger, sesame oil.
Mighty Salt™ Grilled Shrimp and Asparagus
Ingredients
- 1½ lbs Large (21.25) shrimp, peeled and deveined
- 1 lb Asparagus woody ends trimmed
- 2 tbsp Dry white wine
- 4 tsp Minced garlic
- 2 tsp Lemon zest
- Mighty Salt™ to taste
- Member's Mark™ Ground Black Pepper to taste
- 6 tbsp Butter diced into small cubes
- 1½ tbsp Fresh lemon juice
- 2 tbsp Fresh parsley chopped
Instructions
- Preheat a grill to medium-high heat (about 400 - 425℉).
- Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop. Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
- Pour ½ tbsp white wine over each packet. Sprinkle garlic (1 tsp per packet) and lemon zest over each packet, then season with Mighty Salt™ and Member's Mark™ Ground Black Pepper.
- Divide butter pieces evenly among packets, layering them over the shrimp and asparagus.
- Fold edges of packets and crimp edges together, then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate).
- Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. Carefully unwrap then drizzle with lemon juice and sprinkle with parsley.