Barbecued Lime Shrimp and Corn

Name: Barbecued Lime Shrimp and Corn
Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)
Ingredients: 1/3 cup fresh lime juice; 1/4 cup fresh orange juice; 2 tablespoons low-sodium soy sauce; 2 tablespoons honey; 2 garlic cloves, minced; 2 teaspoons grated peeled fresh ginger; 2 tablespoons sugar; 1 teaspoon ground coriander seeds; 1/4 teaspoon black pepper; 2 ears corn, each cut crosswise into 4 pieces; 1 1/2 pounds large shrimp, peeled and deveined; 4 cups cooked couscous

6 Reviews

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Yield

4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Corinne Humphrey,
RECIPE BY Cooking Light October 2003

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.

1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined
4 cups cooked couscous

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.

jwalter007's Review

jwalter007

N/A

Basset_Hound's Review

ErinBell

jennrgraham's Review

Barbara

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

Rockster

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

jennrgraham

It was edible, but won't make again. Also the oven cooking time was way off

Rockster's Review

Ashley0220

A delicious, ingenious combination of fresh summer foods. The shrimp has to be Gulf shrimp, not imported farm raised!

Barbecued Lime Shrimp and Corn

Ingredients

How to Make It

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Ratings & Reviews

jwalter007's Review

Basset_Hound's Review

jennrgraham's Review

ErinBell's Review

Ashley0220's Review

Rockster's Review

Barbecued Lime Shrimp and Corn

Ingredients

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How to Make It

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