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Foil Packet Caribbean Shrimp is a quick and easy meal solution. Whether you’re planning for a backyard BBQ or easy weeknight dinner, seafood can be quick and healthy dinner solution!
Shrimp in a delicious creamy sauce with corn and pineapple served with coconut rice: it’s the perfect summer tropical escape!
This is a sponsored post written by me on behalf of Vons. All opinions are 100% mine.
I shopped at Vons, but you can also find Open Nature® seafood at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
Summer seafood for a quick responsible dinner
You guys know how important the ocean is to me. I’ve worked with Seafood for the Future many times, and I used to volunteer my time at my local aquarium. So I’m always on the lookout for good quality sustainable seafood.
Change up your summer menu with sustainably sourced Open Nature Responsible Choice™ seafood. The Responsible Choice Label shows that this seafood has been raised or caught in ways that help safeguard future supplies, helping to keep ocean ecosystems thriving.
Open Nature Responsible Choice
When I heard about Albertson’s Open Nature Responsible Choice seafood I knew I had to share it with you.
You can feel good about serving Open Nature seafood.
- 100% of Open Nature seafood is wild caught with no preservatives
- All Open Nature seafood is sustainably sourced and bares the Albertson’s Responsible Choice Label™
Specifically, the Responsible Choice label indicates that products meet Albertsons Companies’ Comprehensive Responsible Seafood Policy, which mandates products to be:
- Green or Yellow rated by the Monterey Bay Aquarium’s Seafood Watch program; or
- Certified to an equivalent environmental standard; or
- Sourced from fisheries or farms making measurable and time-bound improvements
The logo also signifies that sourcing is third-party audited to ensure it meets the highest standards. The respected non-profit sustainable seafood consultancy FishWise is the company’s longtime partner in these extensive efforts to offer responsibly and sustainably sourced seafood.
And, Vons proudly stands behind Open Nature products with a 100% money-back guarantee! How awesome is that! And you know how much I love shopping at my Vons!
And did you know that Vons also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop! I’ve use their service a few times, and it’s always top notch. Place your order online, then you simply park in the designated spots, call them and let them know you’re there, they bring the groceries out to your car, and they load up the car for you! It doesn’t get easier than that.
So, I had to make something really fun, easy, and super summery to show off their delicious seafood. This Foil Packet Caribbean Shrimp is great for a backyard BBQ or an easy weeknight dinner. And I think that people forget how quick and easy seafood is to cook!
How to make a foil packet for grilling
For this recipe you can make one large foil packet, or make two smaller packets for individual servings. The choice is yours. Smaller packets will cook a little quicker than one large packet.
Take a large wide-mouthed bowl, and place a piece of aluminum foil over the top. I like the heavy-duty aluminum foil for making grilling packets.
Gently press the foil down into the bowl, working it in so as not to tear it.
Place the shrimp into the foil, and follow that with the corn veggies mixture. Next, pour the liquid over the top, and gently mix the seafood to cover.
Seal the foil into a packet by first gathering the long sides, leaving room for steam, and folding them over twice to seal in all the juices. Next roll up the short sides a couple of times.
Now you should be able to take your packet out of the bowl without having any juices spill out. If you do have a tear in the foil, simply double wrap the packet.
And, onto the grill they go!
How to prep Shrimp
Just defrost frozen Open Nature® seafood RAW Shrimp 31-40 CT peeled & deveined.
That number on the shrimp means there are about 31-40 shrimp per pound in this bag. And knowing that number makes it really easy to grab ½ a pound from the bag, even if you don’t have a scale. Take out 16-20 shrimp, and you’ve got ½ pound!
To defrost the shrimp, place them in a medium bowl and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes they’ll be defrosted.
Pat the shrimp dry with a paper towel.
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Recipe
Foil Packet Caribbean Shrimp
Ingredients
Coconut Rice:
- 1 cup white rice
- 13.66 ounce can unsweetened full fat coconut milk
- 2/3 cups water
Caribbean shrimp:
- ½ pound Open Nature seafood RAW Shrimp 31-40 CT peeled deveined, defrosted
- ½ cup pineapple juice
- 6 tablespoons skim milk
- 1/3 cup low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 3 cups fresh corn or defrosted frozen corn
- ½ cup fresh pineapple chunks
- ¼ cup chopped green onion
- Lime wedges if desired
Instructions
Make coconut rice:
- Add the rice, coconut milk, and water to the bowl of a rice cooker, and cook the rice in the rice cooker according to manufacturer’s instructions.
- Or cook the coconut rice on the stovetop by adding the rice, coconut milk, and water to a medium saucepan placed over high heat. Bring the rice to a boil, cover and lower the heat to simmer. Stir the rice often to prevent it from sticking to the bottom of the pan. Cook until the liquid is mostly absorbed, but still a little creamy, and the rice is tender, about 20-30 minutes.
Prepare shrimp:
- Preheat the grill to medium-high heat, and clean the grates so it doesn’t smoke too much.
- Defrost the shrimp, and pat the defrosted shrimp dry with a paper towel.
- In a small dish or 2-cup glass measuring cup combine skim milk, low-sodium soy sauce, sugar, cumin, garlic powder, and ground ginger. Set aside.
- For this recipe you can make one large foil packet, or make two smaller packets for individual servings. The choice is yours. Smaller packets will cook a little quicker than one large packet.
- Place heavy-duty foil in a dish to help hold the food in. Place the shrimp in the foil, and follow that with the corn, fresh pineapple chunks, and chopped green onion. Pour the sauce over the top, and gently mix the seafood to cover.
- Seal the foil into a packet(s) by gathering the long sides, leaving room for steam, and folding them over twice to seal in all the juices. Next roll up the short sides a couple of times.
- Place the foil packet(s) seam side up, onto the grates of the preheated grill, and cover with the grill lid.
- Grill over medium-high heat until just cooked through, about 10-15 minutes. Don’t overcook, as shrimp will continue to cook after they have been removed from the grill.
- Serve Caribbean Shrimp with sauce over coconut rice with lime wedges if desired.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Julie Menghini
This is my kind of meal! We love the simplicity and versatility of shrimp and this is definitely both. We loved that there’s no cleanup too!
Michele
Game changing healthy dinner! LOVE the simplicity of the foil packets especially with it being so hot. Cooking this on the grill was fast and such easy clean-up— and the shrimp was so tender!!!. Bonus points for the rice — which was easy to leave out for my CARB watching sister— (all the more yummy rice for me!).
Janette
I bought packages of Open Nature raw shrimp, halibut and swordfish today. Defrosting was quick and easy. I marinated them in a basil, lime, garlic marinade and grilled them. Hands down, the best frozen seafood I’ve ever had. Can’t wait to eat the rest that is in the freezer.
Laura Ashley Johnson
We made this on a camping trip recently and everyone in the family loved it!! So easy to make and so much flavor!!
Kathi
We finally had grill weather this weekend, I made this (my husband really thanks you), and it was fabulous. I miss Von’s – we live in Colorado, but my first job was at Von’s until I was 19!