Sonoran Shrimp Packets

Sonoran Shrimp Packets

  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens tip

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Ingredients

  • 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
  • 1 package (10 oz.) frozen whole kernel corn, thawed
  • 1 pound medium uncooked shrimp, peeled and deveined
  • 1 cup salsa
  • 4 teaspoons lime juice
  • 1 teaspoon roasted garlic oil or olive oil
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon chili powder
  • 2 cups instant brown rice

Directions

Step 1

PREHEAT oven to 450°F or preheat grill to medium-high.

Step 2

CENTER one-fourth of corn on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Top with shrimp and salsa. Drizzle with lime juice and oil.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 14 to 18 minutes on cookie sheet in oven

Step 5

OR GRILL 12 to 16 minutes in covered grill.

Step 6

SERVE with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions.

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