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

2014-02-23T13:07:51-05:00 jwalter007

N/A

Basset_Hound's Review

2012-05-28T16:48:10-04:00 ErinBell

jennrgraham's Review

2012-01-11T10:03:44-05:00 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

2011-08-30T11:47:41-04:00 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

2010-06-06T01:39:11-04:00 jennrgraham

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

Rockster's Review

2009-08-06T20:48:04-04:00 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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