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

Basset_Hound's Review

jwalter007
May 28, 2012
N/A

Rockster's Review

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

jwalter007's Review

Barbara
February 23, 2014
N/A

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.

jennrgraham's Review

jennrgraham
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.

Ashley0220's Review

Ashley0220
June 06, 2010
It was edible, but won't make again. Also the oven cooking time was way off