Grilled Fiesta Shrimp

  • Yield 6 servings

These spicy grilled shrimp are great for an outdoor fiesta!



2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
2 teaspoons Creole seasoning, divided
1/2 cup (2 ounces) preshredded Mexican-blend or cheddar cheese
1/2 cup drained canned whole-kernel corn with sweet peppers
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
4 cups hot cooked long-grain rice


  1. Preheat grill to medium-high heat.
  2. Arrange shrimp in center of a large piece of heavy duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, cilantro, and beans; sprinkle with remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.
  3. Place foil packet on grill rack; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.

Serving size: about 3⁄4 cup shrimp mixture and about 2⁄3 cup rice

Book credit: Cooking Light Way to Cook Grilling


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