Grilled Fiesta Shrimp

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 391
  • Fat 8.3 g
  • Saturated Fat 2.9 g
  • Polyunsaturated Fat 1.3 g
  • Monounsaturated Fat 2.6 g
  • Cholesterol 238 mg
  • Sodium 687 mg
  • Carbohydrate 40.3 g
  • Fiber 2.9 g
  • Protein 37.6 g
  • Calcium 160 mg
  • Iron 5.6 mg