red onion, chopped 2 garlic cloves, chopped 1/3 cup shredded sweetened coconut 2 TBS lime juice 1/3 cup fresh cilantro, chopped + more for garnish 1/4 cup olive oil 1/3 cup lower sodium soy sauce 1 pound large raw shrimp, peeled and deveined 1 zucchini, sliced in half and then into 1/2 inch moons 1 summer squash, sliced in half and then into 1/2 inch moons 2 cups corn kernels (frozen is fine) heavy duty aluminum foil rice or quinoa for serving
cilantro, olive oil, and soy sauce; process on high speed until everything is chopped and well combined. Place mixture into a zip lock bag, add shrimp, and seal. Toss shrimp to coat with mixture. Place in fridge and allow to marinate for at least 2 hours, preferably longer. Heat grill over high heat while assembling packets. Using 4 large sheets of heavy duty aluminum foil (at least 12 inches long), lay each out on the counter, then add a fourth of the vegetables (zucchini, squash, and corn) to the center of each sheet. Then add a fourth of the marinated shrimp on top of the vegetables. Bring up sides of foiling and roll over a few times, then press the sides together and roll so the packet is sealed. You want to make sure there is room left in the packet for air to flow around the food. Reduce grill heat to medium, then place packets on the grill. Cover and cook for 5 minutes over medium heat. Using an oven mit or heatproof mit, grab the packets by the top and gently shake. Place back onto grill and allow to cook for 2-3 more minutes. Remove from grill, carefully open packets (steam will be coming out and it's HOT), and serve over rice or quinoa (or by themselves!).
These chicken breasts are marinated in honey, lime juice and Sriracha and are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is
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