Yield
4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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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