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Grilled Shrimp and Asparagus With Dill Butter: A Seaside Supper Under the Stars

The scent of dill always transports me back to summers spent on Cape Cod, grilling fresh catches with my grandfather. We’d set up a makeshift kitchen on the weathered deck, the salty air mingling with the sizzle of seafood and the herbaceous aroma of dill dancing in the breeze. He had a simple philosophy: the freshest ingredients, simply prepared, are always the best. This grilled shrimp and asparagus, infused with the bright flavor of dill butter, is a direct descendant of those carefree evenings – a reminder that the best meals are often the ones shared with loved ones, under a canopy of stars.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

1 lb medium shrimp (fresh or frozen)
1 lb fresh asparagus
¼ cup butter, softened
1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill
1 tablespoon dry white wine
½ teaspoon lemon zest
⅛ teaspoon salt
⅛ teaspoon pepper
1 medium leek, thinly sliced (roots and tough, dark green leaves removed)
3 cups cooked pasta or 3 cups cooked rice

Equipment Needed

Grill
Small bowl
Heavy-duty aluminum foil (36×18 inch piece)
Measuring spoons and cups
Cutting board
Knife

Instructions

First, preheat your grill to medium heat. This is crucial for ensuring even cooking and preventing the shrimp from becoming rubbery.
If using frozen shrimp, ensure they are completely thawed. The best way to thaw shrimp is in the refrigerator overnight. For a quicker thaw, place the shrimp in a colander under cold running water until thawed, usually about 10-15 minutes.
Once thawed, peel and devein the shrimp. You can leave the tails on for presentation, or remove them for easier eating – it’s entirely up to you! Rinse the shrimp under cold water and pat them dry thoroughly with paper towels. This step is important because dry shrimp will grill better and develop a more appealing sear. Set the shrimp aside.
Prepare the asparagus. Snap off and discard the woody bases of the asparagus stalks. This tough end is not pleasant to eat, and removing it ensures you’re only using the tender part of the vegetable.
Cut the asparagus diagonally into 2-inch pieces. Cutting on a bias not only looks more elegant, but it also increases the surface area of the asparagus, allowing it to cook more evenly and absorb more flavor.
Now, let’s make the dill butter. In a small bowl, stir together the softened butter, fresh dill (or dried dill), dry white wine, lemon zest, salt, and pepper. Ensure the butter is truly softened; this will make it easier to incorporate the other ingredients and create a smooth, flavorful compound butter. Set the dill butter aside.
Prepare the foil packet. Fold a 36×18-inch piece of heavy-duty aluminum foil in half to create an 18-inch square. Using heavy-duty foil is essential to prevent tearing during grilling.
Assemble the ingredients. Place the shrimp, asparagus, and thinly sliced leek in the center of the foil square. The leeks add a subtle oniony sweetness that complements the shrimp and asparagus beautifully. Top the mixture with the dill butter. Distribute the butter evenly over the shrimp and vegetables.
Seal the foil packet. Bring up opposite edges of the foil and seal them with a double fold. This creates a tight seal that will trap the steam and allow the shrimp and asparagus to cook evenly. Fold the remaining edges together to completely enclose the shrimp mixture, ensuring you leave some space inside the packet for steam to build.
Grill the foil packet over medium heat for 15 minutes, or until the shrimp are opaque. Be sure to turn the packet once halfway through the cooking time to ensure even cooking. The cooking time may vary slightly depending on the heat of your grill, so check the shrimp for doneness after 13 minutes. Shrimp is cooked through when it turns pink and is no longer translucent.
Serve the grilled shrimp and asparagus over cooked pasta or rice. The pasta or rice will soak up the delicious juices from the foil packet, making for a truly satisfying meal. Drizzle any remaining juices from the foil packet over the pasta or rice for an extra burst of flavor.

Expert Tips & Tricks

Don’t overcrowd the foil packet. Overcrowding can lead to uneven cooking and steamed, rather than grilled, shrimp and asparagus. If you are making a large batch, consider using two foil packets.
Use high-quality ingredients. The flavor of this dish relies heavily on the freshness and quality of the shrimp, asparagus, and dill.
Adjust the seasoning to your liking. If you prefer a spicier dish, add a pinch of red pepper flakes to the dill butter.
For a smoky flavor, add a few wood chips to your grill. Soak the wood chips in water for at least 30 minutes before placing them on the grill.
Make the dill butter ahead of time. The dill butter can be made up to 3 days in advance and stored in the refrigerator. This is a great way to save time on busy weeknights. Just bring the butter to room temperature before using.

Serving & Storage Suggestions

Serve the grilled shrimp and asparagus immediately for the best flavor and texture. Garnish with extra fresh dill and a lemon wedge for a bright and appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave. Freezing is not recommended, as it can affect the texture of the shrimp and asparagus.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	375 kcal	19%
Total Fat	16g	25%
Saturated Fat	8g	40%
Cholesterol	210mg	70%
Sodium	350mg	15%
Total Carbohydrate	40g	13%
Dietary Fiber	8g	32%
Sugars	4g	8%
Protein	30g	60%

Variations & Substitutions

Lemon-Herb Butter: Substitute the dill with other fresh herbs like parsley, thyme, or chives. Add a little extra lemon juice for a brighter flavor.
Spicy Shrimp: Add a pinch of red pepper flakes or a dash of hot sauce to the dill butter for a kick.
Vegetarian Option: Replace the shrimp with halloumi cheese or tofu for a vegetarian alternative.
Different Vegetables: Feel free to add other vegetables to the foil packet, such as bell peppers, zucchini, or cherry tomatoes.
Garlic Butter: Add a clove of minced garlic to the butter mixture for a more pungent flavor.
Gluten-Free: Ensure the pasta or rice you use is gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use frozen asparagus for this recipe?
A: While fresh asparagus is preferred, you can use frozen asparagus in a pinch. Just be sure to thaw it completely and pat it dry before adding it to the foil packet to prevent it from becoming soggy.

Q: How do I know when the shrimp is done?
A: The shrimp is done when it turns pink and opaque throughout. Be careful not to overcook it, as it can become rubbery.

Q: Can I make this recipe in the oven?
A: Yes, you can bake this recipe in the oven at 400°F (200°C) for 15-20 minutes, or until the shrimp is cooked through.

Q: Can I add other seasonings to the dill butter?
A: Absolutely! Feel free to experiment with different herbs and spices to create your own unique flavor profile. Garlic powder, onion powder, and paprika are all great additions.

Q: Can I use different types of wine in the dill butter?
A: Yes, you can use any dry white wine you have on hand, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. You can also substitute the wine with chicken broth or vegetable broth for an alcohol-free option.

Final Thoughts

This Grilled Shrimp and Asparagus with Dill Butter is more than just a recipe; it’s a celebration of simple pleasures and fresh, vibrant flavors. It’s an invitation to gather around the grill with loved ones, breathe in the fragrant summer air, and create memories that will last a lifetime. Don’t be afraid to experiment with different herbs and spices to make it your own, and be sure to share your culinary creations with friends and family. I hope this dish brings as much joy to your table as it has to mine!

Grilled Shrimp and Asparagus With Dill Butter Recipe