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

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.

Cooking Light OCTOBER 2003

  • 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

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.

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
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Barbecued Lime Shrimp and Corn recipe

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