GRILLED LIME COCONUT SHRIMP FOIL PACKS
Provided by Allyson
Number Of Ingredients 13
Steps:
- In the bowl of a food processor, add red onion, garlic, coconut, lime juice, 1/3 cup cilantro, olive oil, and soy sauce; process on high speed until everything is chopped and well combined. Place mixture into a zip lock bag, add shrimp, and seal. Toss shrimp to coat with mixture. Place in fridge and allow to marinate for at least 2 hours, preferably longer.
- Heat grill over high heat while assembling packets.
- Using 4 large sheets of heavy duty aluminum foil (at least 12 inches long), lay each out on the counter, then add a fourth of the vegetables (zucchini, squash, and corn) to the center of each sheet. Then add a fourth of the marinated shrimp on top of the vegetables. Bring up sides of foiling and roll over a few times, then press the sides together and roll so the packet is sealed. You want to make sure there is room left in the packet for air to flow around the food.
- Reduce grill heat to medium, then place packets on the grill. Cover and cook for 5 minutes over medium heat. Using an oven mitt or heatproof mitt, grab the packets by the top and gently shake. Place back onto grill and allow to cook for 2-3 more minutes.
- Remove from grill, carefully open packets (steam will be coming out and it's HOT), and serve over rice or quinoa (or by themselves!).
SHRIMP AND SUMMER VEGGIE FOIL PACKS
These are so easy to make and they're perfect for a weeknight dinner or your next summer cookout! They're brimming with tender, juicy shrimp and vitamin packed veggies and it's all deliciously seasoned. And the best part, it's all cooked together in individual foil packs so clean up couldn't be easier!
Provided by Jaclyn
Categories Main Course
Time 32m
Number Of Ingredients 16
Steps:
- Preheat a grill over medium-high heat to 425 degrees.
- Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
- To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
- Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
- Toss mixture well to evenly coat.
- Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
- Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
- Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
- Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 372 kcal, Carbohydrate 32 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 357 mg, Sodium 181 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
COCONUT-LIME MARINATED AND GRILLED SHRIMP
The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Top with the sliced scallion and serve with the reserved lime wedges.
SPICY COCONUT AND LIME GRILLED SHRIMP
Steps:
- Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g
GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Provided by Anna Stockwell
Categories Shrimp Garlic Lime Coconut Basil Seafood Grill Grill/Barbecue
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
- Prepare a grill for high heat, lightly oil grate.
- Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
- Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
- Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.
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COCONUT LIME SHRIMP PACKETS WITH SUMMER VEGGIES
From feedmephoebe.com
5/5 (2)Estimated Reading Time 4 minsServings 4Total Time 20 mins
- In a large mixing bowl, toss the shrimp, coconut cream, ginger, lime juice, sambal olek and 1/2 teaspoon sea salt until combined.
- Cut 4 sheets of parchment paper roughly the same length as your baking sheet. On a clean work surface, working one packet at a time, fold the parchment paper in half lengthwise. On one half of the paper, scatter 1/3 cup of zucchini, 10 or so green beans, and 1/4 cup of peas, making sure to leave at least an inch and a half of space along the edges. Top with a fourth of the shrimp mixture. Drizzle with a little olive oil, season with salt, and garnish with mint.
- Fold the parchment over the shrimp and fold the edges from one side to the other, making sure the lines are clean so that no air escapes. The end result will look like a tightly sealed empanada origami in the shape of a half heart.
GRILLED COCONUT SHRIMP FOIL PACKET - HEY GRILL, HEY
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Reviews 6Servings 4Cuisine AmericanCategory Main Course
- Tear off four large sheets of Reynolds Wrap® Heavy Duty foil. Place 9 shrimp in the center of each piece of foil, not overlapping. Fold up the edges of the foil to create a dish. Pour equal amounts of the cooking liquid into each foil pouch. Tightly crimp the edges of the foil pouch together. If there are any gaps in the foil, wrap in a second sheet to create a tight seal. Set aside.
- Tear off one more sheet of foil and fold up the edges to create a flat surface with rimmed edges (like a baking sheet) about 6 inches square. Spread the coconut out across the foil in a single layer.
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