This is a great meal for hot evenings when you don't want to use the oven. Substituting the cauliflower for rice makes it lower in calories, and is a great way to sneak in an extra veggie.
Ingredients:
1 10 oz bag frozen cauliflower rice
1 1/4 lbs large (21/25) shrimp, peeled and deveined
1 (14 oz) can black beans, drained and rinsed well
1 cup frozen corn, thawed
1/2 cup sliced green onions, white and light green portion
1 Tbsp minced garlic
2 1/2 Tbsp olive oil
1 tsp lime zest
2 Tbsp fresh lime juice
1 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
1 small avocado, sliced
Directions:
1. Preheat a gas grill over moderately high heat to about 450 - 475 degrees.
2. Thaw the cauliflower and put in a large bowl.
3. Add shrimp to bowl along with black beans, corn, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper), then toss gently to evenly coat.
4. Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface.
5. Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly).
6. Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 12 minutes.
7. Carefully open each packet and toss in cilantro.
8. Serve warm with avocado slices.
Recipe modified from Cooking Classy
Ingredients:
1 10 oz bag frozen cauliflower rice
1 1/4 lbs large (21/25) shrimp, peeled and deveined
1 (14 oz) can black beans, drained and rinsed well
1 cup frozen corn, thawed
1/2 cup sliced green onions, white and light green portion
1 Tbsp minced garlic
2 1/2 Tbsp olive oil
1 tsp lime zest
2 Tbsp fresh lime juice
1 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
1 small avocado, sliced
Directions:
1. Preheat a gas grill over moderately high heat to about 450 - 475 degrees.
2. Thaw the cauliflower and put in a large bowl.
3. Add shrimp to bowl along with black beans, corn, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper), then toss gently to evenly coat.
4. Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface.
5. Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly).
6. Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 12 minutes.
7. Carefully open each packet and toss in cilantro.
8. Serve warm with avocado slices.
Recipe modified from Cooking Classy
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