Shrimp, Black Bean & Pineapple Foil Packets

LOVE grilling whenever I possibly can.  With the weather changing, I am looking forward to grilling more.  However, one thing I tend to forget about is foil pack cooking.  In the past, we used to make foil packets of sausage and potatoes (what my husband and his family called Hobo's).  They were always tasty and SUPER easy clean up.  But since incorporating more clean eating recipes into our weekly meal lists, Hobos don't happen very often.

So, when I saw this recipe recently I knew I had to try it.  It was full of ingredients our family enjoys and let me just say the reviews from my 7 year old were fantastic.  He kept saying how good they were and kept asking for more until there was no more left.  I always ask after we try new recipes if I can make them again, and hands down he said YES!!!  PLUS, the super easy clean up made up for the time it took to prep the packets.  Give them a try!  Let me know what you think if you try them.

Shrimp, Black Bean & Pineapple Foil Packets

Ingredients:


12oz. Raw, Medium sized Shrimp (peeled, deveined, tails removed)
1 cp. Black Beans, cooked
3/4cp. Finely Diced Pineapple
1/3cp. Finely Chopped Red Onion
2tbsp. Finely Chopped Jalapeno Pepper (seeded and ribs scraped out)
Ground Ginger
1tbsp. Fresh Lime Juice, divided
1/2 tsp. Ground Corriander
3/4 tsp. Ground Cumin, divided
1/4 tsp. Chili Powder
Pinch Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Cilantro (optional)
1/2 Avocado, diced

Directions:

- Preheat grill to medium.

-  Rinse the peeled, deveined shrimp and pat dry.  Place in a medium bowl and sprinkle 1/4 tsp. cumin, chili powder and salt and pepper over the shrimp.  Toss to coat and set aside.

-  In a medium, bowl - combine the black beans, pineapple, red onion, jalapeno and ground ginger.  Stir in 1/2 tbsp. Lime Juice, corriander and remaining 1/2 tsp. cumin.

-  Spray 2 large pieces of aluminum foil with cooking spray.  Spoon half the black bean mixture into the center of each and top with half of the shrimp.  Squeeze the remaining lime juice over the shrimp.  Bring the edges of the foil up to meet in the center above the shrimp and black bean mixture.  Fold down the foil and seal well.

-  Place the foil packets on the grill, cover and cook for 10-12 minutes until the shrimp are opaque.  (I cooked ours for about 12 minutes.)

-  Carefully open the foil packets - WATCH FOR THE STEAM - and stir the contents.  Top with diced avocado and sprinkle with fresh cilantro if desired.

- ENJOY!!!!  You can serve this over brown rice, tortillas or lettuce wraps.  I served mine with brown rice I prepped a day or so prior.

***Can't wait to try this but use chicken sometime instead of shrimp in the near future.

Let me know what you think!!  Thanks for stopping by and checking out my blog!

~Sarah Strubhar
Independent Team Beachbody Coach