½poundOpen Nature seafood RAW Shrimp 31-40 CT peeleddeveined, defrosted
½cuppineapple juice
6tablespoonsskim milk
1/3cuplow-sodium soy sauce
1teaspoonsugar
1teaspooncumin
½teaspoongarlic powder
½teaspoonground ginger
3cupsfresh corn or defrosted frozen corn
½cupfresh pineapple chunks
¼cupchopped green onion
Lime wedgesif 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.