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.

Yield:

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

Recipe from

Nutritional Information

Calories 473
Caloriesfromfat 7 %
Fat 3.9 g
Satfat 0.7 g
Monofat 0.6 g
Polyfat 1.5 g
Protein 42.8 g
Carbohydrate 66.7 g
Fiber 4 g
Cholesterol 259 mg
Iron 5.3 mg
Sodium 534 mg
Calcium 115 mg

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

Preparation

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.

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.

Note:

Corinne Humphrey,

October 2003