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Lemon Garlic Grilled Shrimp and Asparagus

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 8
  • Course: Main Dish

Add some zest to your weeknight dinner with these Lemon Garlic Grilled Shrimp and Asparagus from Reynolds Wrap® Ambassador Girls Can Grill.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup!  


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


Step 1

Juice and zest two lemons, removing seeds. Whisk in a small bowl with the butter, olive oil, garlic, salt and pepper.

Step 2

Place the shrimp in a large bowl. Pour in 2/3 of the lemon garlic butter sauce. Stir gently to coat.

Step 3

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.

Step 4

Heat the grill to medium-high. Add two large sheets of Reynolds Wrap® Non-Stick Aluminum foil on top of the grill grates.

Step 5

Pour the shrimp and asparagus onto the foil. Spread into a single layer. Save the asparagus bowl.

Step 6

Grill, turning occasionally for 6–8 minutes or until the shrimp are pink and the asparagus is slightly tender.

Step 7

Place in the asparagus bowl. Toss to combine. Serve with cooked rice.

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