Description
1 lb large shrimp, peeled and deveined
1 cup fresh cranberries
1 cup pineapple chunks (fresh or canned)
2 tbsp honey
2 tbsp soy sauce or coconut aminos
2 cloves garlic, minced
1 tbsp olive oil
½ tsp red pepper flakes (optional)
1 tbsp fresh cilantro, chopped (for garnish)
Salt and black pepper, to taste
4 sheets of aluminum foil
Directions:
Preheat your grill or oven to 400°F (200°C).
In a bowl, combine the honey, soy sauce, garlic, olive oil, red pepper flakes (if using), salt, and black pepper. Whisk until well combined.
Toss the shrimp in the honey garlic mixture, making sure they are evenly coated.
Lay out 4 sheets of aluminum foil and divide the cranberries, pineapple chunks, and shrimp evenly among the packets.
Fold up the sides of the foil and seal each packet tightly.
Grill or bake the packets for 12-15 minutes until the shrimp is cooked through and the fruit is tender.
Carefully open the packets, sprinkle with fresh cilantro, and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Honey Garlic Shrimp Foil Packets every time.
- Prep the Ingredients: Ensure shrimp are peeled, deveined, and patted dry. Mince garlic, chop cilantro, and measure all other ingredients.
- Make the Sauce: In a medium bowl, thoroughly whisk together the honey, soy sauce, minced garlic, olive oil, red pepper flakes, salt, and black pepper until a smooth marinade forms.
- Marinate the Shrimp: Add the shrimp to the bowl with the sauce. Gently toss until every shrimp is evenly coated. Let it sit for 5 minutes while you preheat your grill or oven to 400°F (200°C).
- Assemble the Packets: Lay out four large sheets of heavy-duty aluminum foil. Evenly divide the cranberries and pineapple chunks among the centers of the foil sheets. Top each pile of fruit with the marinated shrimp, drizzling any remaining sauce over the top.
- Seal the Packets: Bring the long sides of the foil together and fold them down in a series of tight, overlapping folds. Then, roll up the open ends to create a sealed, leak-proof packet. Ensure there is some room inside for steam to circulate.
- Cook: Place the packets on the preheated grill grates or a baking sheet in the oven. Cook for 12-15 minutes. The packets will puff up. The shrimp are done when opaque and pink.
- Serve: Carefully open each packet (watch for hot steam), garnish with fresh cilantro, and serve immediately directly from the foil.
Serving Suggestions
Transform these easy foil packets into a complete, satisfying meal. For a low-carb option, serve the shrimp and fruit over a bed of cauliflower rice or zucchini noodles to soak up the delicious sauce. To make it heartier, pair with steamed jasmine rice, quinoa, or couscous. A simple side of grilled asparagus, green beans, or a crisp garden salad complements the sweet and savory flavors beautifully.
How-to Summary
Create a quick honey-garlic sauce, toss with shrimp, and combine with cranberries and pineapple in foil packets. Seal tightly and grill or bake at 400°F for 12-15 minutes. Garnish with cilantro and serve for a fast, flavorful, and cleanup-free dinner.
Frequently Asked Questions
Can I make these shrimp foil packets ahead of time?
Yes, you can assemble the packets up to 4 hours in advance. Store them sealed in the refrigerator until ready to cook. Add 1-2 minutes to the cooking time if starting from cold.
Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely in the refrigerator overnight, then pat them very dry with paper towels before marinating to ensure the sauce sticks properly.
What can I use instead of cranberries?
If cranberries are out of season, try using halved cherry tomatoes, diced red bell pepper, or even orange segments for a different burst of flavor and color.
How do I know when the shrimp are fully cooked?
Shrimp are done when they have turned opaque and pink and have formed a loose “C” shape. Overcooked shrimp become tough and curl tightly into an “O”.
Is it safe to put aluminum foil on the grill?
Yes, using heavy-duty aluminum foil on a grill is perfectly safe. It creates a steaming environment that locks in moisture and flavor while protecting the food from direct flames.
Common Mistakes to Avoid
- Overfilling the Packets: Dividing ingredients evenly among four packets ensures even cooking. Overcrowding leads to steamed, rather than roasted, ingredients and unevenly cooked shrimp.
- Using Weak Foil or Poor Seals: Always use heavy-duty foil and create tight seals. A leak will allow the flavorful juices to escape and can cause flare-ups on the grill.
- Overcooking the Shrimp: Set a timer. Shrimp cook quickly and become rubbery if left in the heat for too long. Check at the 12-minute mark.
- Not Patting Shrimp Dry: Wet shrimp will dilute the marinade, resulting in a less flavorful dish and excess water in the packet.
Conclusion
This Honey Garlic Shrimp with Cranberry and Pineapple is more than just a recipe; it’s a guaranteed path to a delicious, healthy, and effortless meal. The combination of sweet, savory, and tangy flavors cooked together in a simple foil packet minimizes prep and cleanup without sacrificing taste. Perfect for busy weeknights or casual entertaining, this versatile dish is sure to become a regular in your culinary rotation. Give it a try and enjoy the vibrant, restaurant-quality results with minimal effort.
