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Barbecued Lime Shrimp and Corn (Cooking Light)
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| Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell 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. Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous) Ingredients | |
| 1/3 cup | fresh lime juice |
| 1/4 cup | fresh orange juice |
| 2 tablespoons | low-sodium soy sauce |
| 2 tablespoons | honey |
| 2 | garlic cloves, minced |
| 2 teaspoons | grated peeled fresh ginger |
| 2 tablespoons | sugar |
| 1 teaspoon | ground coriander seeds |
| 1/4 teaspoon | black pepper |
| 2 ears | corn, each cut crosswise into 4 pieces |
| 1 1/2 pounds | large shrimp, peeled and deveined |
| 4 cups | cooked couscous |
Preparation
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.
Nutritional Information
Amount per serving
Calories: 473 Calories from fat: 7% Fat: 3.9g Saturated fat: 0.7g Monounsaturated fat: 0.6g Polyunsaturated fat: 1.5g Protein: 42.8g Carbohydrate: 66.7g Fiber: 4g Cholesterol: 259mg Iron: 5.3mg Sodium: 534mg Calcium: 115mg
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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.
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