Grilled BBQ Shrimp with Citrus Corn Salad

Grilled BBQ Shrimp with Citrus Corn Salad

Reynolds Kitchens

"Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 152 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 912 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Set grill to medium heat.
  2. Clean and remove shell from shrimp (leaving tail on).
  3. In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
  4. Place marinated shrimp on sheet of Reynolds Wrap(R) Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
  5. Place packet on grill and allow to cook 6 to 8 minutes.
  6. Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
  7. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

the corn salad especially was really good. maybe try the shrimp on skewers?

Most helpful critical review

This was fine. I would cut back on the amount of black pepper in both side items. Just really overpowered the dish for the family.

Most helpful
Most positive
Least positive
Newest

This was fine. I would cut back on the amount of black pepper in both side items. Just really overpowered the dish for the family.

the corn salad especially was really good. maybe try the shrimp on skewers?

I have not made this yet; but it sounds like a dish we would really like. How much sugar is used for the Citrus Corn Salad?

Didn't use the BBQ sauce, used fresh corn, huge hit in the house and just enough corn salad left for a lunch tomorrow.

Made it as-is (but forgot to put the bbq sauce on it). Was very good.

i just made the corn salad as a stand alone...delicious and fresh