- Calories 473
- Caloriesfromfat 7%
- Fat 3.9g
- Satfat 0.7g
- Monofat 0.6g
- Polyfat 1.5g
- Protein 42.8g
- Carbohydrate 66.7g
- Fiber 4g
- Cholesterol 259mg
- Iron 5.3mg
- Sodium 534mg
- Calcium 115mg
Barbecued Lime Shrimp and Corn
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.
How to Make It
Step 1
At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.
Step 2
At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.
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Basset_Hound's Review
N/A
jennrgraham's Review
I thought the shrimp and the corn were pretty good, but I felt both needed more than ten minutes to fully cook. I added some red pepper flakes to give it a little kick.
ErinBell's Review
Loved this! We didn't add the sugar to the sauce--the honey was quite enough--and we used cumin instead of coriander. We also took the tails off the shrimp before cooking to make it easier to eat. Otherwise, it was excellent and made a perfect meal for our girls' night splurge. :) I imagine that quinoa would work quite well in place of the couscous.
Ashley0220's Review
It was edible, but won't make again. Also the oven cooking time was way off
Rockster's Review
A delicious, ingenious combination of fresh summer foods. The shrimp has to be Gulf shrimp, not imported farm raised!
jwalter007's Review