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.

Yield: 6 servings (serving size: about 3/4 cup of the shrimp mixture and about 2/3 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 391
  • Fat: 8.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 37.6g
  • Carbohydrate: 40.3g
  • Fiber: 2.9g
  • Cholesterol: 238mg
  • Iron: 5.6mg
  • Sodium: 687mg
  • Calcium: 160mg

Ingredients

  • 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

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 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. 3. Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.
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