Grilled Coconut Lime Shrimp And Summer Veggies In Foil Food

GRILLED LIME COCONUT SHRIMP FOIL PACKS

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!).

GRILLED COCONUT LIME SHRIMP AND SUMMER VEGGIES IN FOIL

Steps:

• In a blender, combine onions, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.
• Place marinade and shrimp in a resealable bag and toss to coat.
• Set aside for 5 minutes.
• Preheat an outdoor grill to medium-high heat.
• For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability and lightly spray with cooking spray.
• Divide up the veggies and shrimp evenly and place into the center of each foil packet.
• Season with salt, pepper, and fajitas seasoning.
• Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
• Transfer the foil packets to the grill, cover and grill for 6 minutes; turn over the packets and continue to grill for 7 minutes, or until shrimp are opaque.
• Carefully open the foil packets and stir the contents.
• Sprinkle with cilantro or parsley and serve.

COCONUT-LIME MARINATED AND GRILLED SHRIMP

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.

COCONUT LIME SHRIMP

Steps:

• Use a grater or zester and zest all the limes and set the zest aside.
• Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
• In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
• Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
• When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.