Barbecued Lime Shrimp and Corn
Photography: 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.
| Servings:4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- fiber:4 g
- mono fat:0.6 g
- calcium:115 mg
- iron:5.3 mg
- calories:473
- sodium:534 mg
- fat:3.9 g
- cholesterol:259 mg
- calories from fat:7 %
- saturated fat:0.7 g
- poly fat:1.5 g
- protein:42.8 g
- carbohydrate:66.7 g
directions
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.
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.
