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.
Barbecued Lime Shrimp and Corn
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)
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Nutritional Information
Amount per serving
- Calories: 473
- Calories from fat: 7%
- Fat: 3.9g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 1.5g
- Protein: 42.8g
- Carbohydrate: 66.7g
- Fiber: 4g
- Cholesterol: 259mg
- Iron: 5.3mg
- Sodium: 534mg
- Calcium: 115mg
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.
Barbecued Lime Shrimp and Corn Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- COOKING METHOD: Grill, Bake
- OCCASION: Autumn, Spring, Summer, Winter, Father's Day, July 4th, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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