sonoran shrimp

sonoran shrimp

prep time: 15 minutes
cook time: 18 minutes
ready in: 33 minutes

makes: 4 servings, 1.5 cups each


  • 4 sheets (12"x 18"each) heavy duty aluminum foil
  • 1 pkg (10 oz.) frozen whole kernel corn, thawed
  • 1 lb medium uncooked shrimp, peeled and deveined
  • 1 cup salsa
  • 4 teaspoons lime juice
  • 1 teaspoon olive oil
  • 1 chicken bouillon cube
  • 1 teaspoon chili powder
  • 2 cups instant brown rice

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 450°F or preheat grill to medium high. Center one-fourth of corn on each sheet of heavy duty aluminum foil. Top with shrimp and salsa. Drizzle with lime juice and olive oil.
  2. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside the packet. Repeat to make 4 packets.
  3. Bake 14–18 minutes on a cookie sheet in oven or grill 12–18 minutes in covered grill. Open to allow steam to escape and enjoy. Serve with chili rice.
  4. To prepare rice while packets are cooking, follow package directions, adding bouillon cube to water. Stir chili powder into cooked rice.

per serving: 390 calories, 5g total fat, 1g saturated fat, 175mg cholesterol, 620mg sodium, 62g carbohydrates, 5g dietary fiber, 24g protein