Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs
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Cilantro Lime Shrimp and Cauliflower Rice Foil Packs are a flavorful easy dinner you can’t pass by! Shrimp and veggies are boasting of bright fresh Mexican flavors and it’s a recipe that’s set to impress everyone!
Cilantro Lime Shrimp and Cauliflower Rice Packs
This is officially my first time making cauliflower rice and I’m now totally a believer!
These are packed with delicious flavor and also prove that there are healthy, tasty alternatives to plain white rice.
I can’t get enough of the foil packs lately. They are the perfect thing to make during the summer and I love that they are ready to serve in individual portions. And as always – that easy clean up. Who doesn’t love that??
I recently made these Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce and I loved them so much I decided we needed another shrimp foil packet recipe so here we are.
And now I can’t choose which I like better so I guess I’ll just have to add them both to the dinner rotation!
I’m totally smitten with all the fresh Mexican flavors in this one (Mexican food is the best!) and I also love how it’s hearty and filling with the triple veggies, black beans and shrimp.
This is my kind of dinner and I can’t wait to make these again!
How to Make Cilantro Lime Shrimp Packs
- Preheat a gas grill over moderately high heat.
- Prep cauliflower rice.
- Toss shrimp, black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin.
- Cut sheets of foil.
- Divide shrimp mixture evenly among foil and wrap.
- Grill packets until shrimp has cooked through, about 9 – 11 minutes.
- Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
What if I Don’t Own a Food Processor?
If you don’t have a food processor, no worries.
- Simply grate the cauliflower instead of pulsing it in a food processor (leave it whole if grating, don’t cut individual florets) then chop it up a little more with a knife so it’s a finer texture.
- Or use store-bought frozen, thawed cauliflower rice.
More Shrimp Pack Recipes You’ll Love
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Cilantro Lime Shrimp and Cauliflower "Rice" Foil Packs
Ingredients
- 1 medium-large head cauliflower (or 4 cups frozen cauliflower rice thawed)
- 1 1/4 lbs large (21/25) shrimp, peeled and deveined
- 1 (14 oz) can black beans, drained and rinsed well
- 1 ear corn, shucked and kernels cut from cob, (or 1 cup frozen corn, thawed)
- 1 (4oz) can diced mild green chilies, drained*
- 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
Instructions
- Preheat a gas grill over moderately high heat to about 450 - 475 degrees.
- Cut cauliflower florets from head, leaving behind as much stem as possible.
- Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped (it should look similar to couscous). Measure out 4 cups and transfer to a large bowl.
- Add shrimp to bowl along with black beans, corn, green chilies, 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.
- Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface.
- 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, I like to pull up on the top crimp).
- Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 11 minutes.
- Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
- Recipe source: Cooking Classy