Grilled Fiesta Shrimp

"The packet is easy to assemble for a casual get-together and perfect for a small party. And cleanup is a breeze. Sometimes my husband and I like to add a dash of ground red pepper to the shrimp to turn up the heat." —Marchelle Falkner, Birmingham, Ala.


6 servings (serving size: about 3/4 cup of the shrimp mixture and about 2/3 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 391
Fat 8.3 g
Satfat 2.9 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 37.6 g
Carbohydrate 40.3 g
Fiber 2.9 g
Cholesterol 238 mg
Iron 5.6 mg
Sodium 687 mg
Calcium 160 mg


2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Creole seasoning, divided
1/2 cup (2 ounces) preshredded Mexican-blend or cheddar cheese
1/2 cup drained canned whole-kernel corn with sweet peppers (such as Green Giant)
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
4 cups hot cooked long-grain rice


1. Prepare grill to medium-high heat.

2. Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, cilantro, and beans; sprinkle with the remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.

3. Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.

Marchelle Falkner, Birmingham, Alabama,

Cooking Light

July 2009
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