Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)

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.

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.

Ratings & Reviews

jwalter007's Review

jwalter007
February 23, 2014
N/A

Basset_Hound's Review

ErinBell
May 28, 2012
N/A

jennrgraham's Review

Barbara
January 11, 2012
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

Rockster
August 30, 2011
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

jennrgraham
June 06, 2010
It was edible, but won't make again. Also the oven cooking time was way off

Rockster's Review

Ashley0220
August 07, 2009
A delicious, ingenious combination of fresh summer foods. The shrimp has to be Gulf shrimp, not imported farm raised!