BBQ Lime Shrimp



4 servings



1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tbsp. low-sodium soy sauce
2 tbsp. honey
2 garlic cloves, minced
2 tsp. grated peeled fresh ginger
2 tbsp. sugar
1 tsp. ground coriander seeds
1/4 tsp. black pepper
2 ears corn, each cut crosswise into 4 pieces
1-1/2 lb. lg. shrimp, peeled and deveined
4 cups cooked couscous


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.

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1 Recipe Reviews


barbmyers reviewed BBQ Lime Shrimp on August 1, 2010

I made this recipe at home on the BBQ, but it's probably even better out in the woods. I didn't have any skewers, so I wrapped the shrimp in foil per the recipe. I think the shrimp would have been tastier and prettier if they were cooked directly on the grill.