Description
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1 cup fresh cranberries
1 cup pineapple, diced
¼ cup red onion, finely chopped
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tbsp grated fresh ginger
1 tbsp cilantro, chopped (optional)
4 large sheets of aluminum foil
Directions:
Preheat the grill to medium-high heat.
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
For the chutney, in a medium saucepan, combine cranberries, pineapple, red onion, brown sugar, apple cider vinegar, and grated ginger. Cook over medium heat
for about 10-12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat.
Lay out the aluminum foil sheets and divide the shrimp evenly among them. Spoon some chutney over each portion of shrimp.
Fold the foil into packets, sealing them tightly.
Place the packets on the grill and cook for 6-8 minutes, or until the shrimp are pink and opaque.
Carefully open the foil packets and serve the shrimp topped with the chutney. Garnish with cilantro, if desired.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 220 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect grilled shrimp and cranberry chutney packets every time.
- Prep the Grill: Preheat your grill to medium-high heat (approximately 375-400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- Season the Shrimp: In a medium bowl, combine the peeled shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the shrimp are evenly coated.
- Make the Chutney: In a saucepan, combine fresh cranberries, diced pineapple, finely chopped red onion, brown sugar, apple cider vinegar, and grated ginger. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-12 minutes until cranberries pop and the sauce thickens. Remove from heat.
- Assemble the Packets: Lay out four large sheets of heavy-duty aluminum foil. Divide the seasoned shrimp evenly among the centers of the foil sheets. Spoon a generous portion of the warm chutney over each pile of shrimp.
- Seal the Packets: Bring the long sides of the foil together over the shrimp and fold down tightly in a series of folds. Then, roll up the ends to create a sealed, leak-proof packet.
- Grill: Place the foil packets directly on the grill grates. Cook for 6-8 minutes. The packets will puff up slightly. The shrimp are done when they are pink and opaque throughout.
- Serve: Carefully open the packets (watch for steam) and transfer the contents to plates. Garnish with fresh cilantro if desired.
Serving Suggestions
This vibrant dish pairs beautifully with several sides. For a light meal, serve over a bed of fluffy quinoa or coconut rice to soak up the chutney juices. A simple arugula salad with a lemon vinaigrette offers a fresh, peppery contrast. For a heartier option, grilled asparagus or crusty bread to mop up the sauce are excellent choices.
How-to Summary
Quickly season shrimp with smoked paprika and garlic. Simmer a sweet-tart chutney from cranberries, pineapple, ginger, and vinegar. Assemble shrimp and chutney in foil packets and grill for 6-8 minutes until shrimp are cooked. A fast, flavorful, and cleanup-free dinner.
Frequently Asked Questions
Can I make this in the oven? Absolutely. Preheat your oven to 400°F (200°C). Place the sealed foil packets on a baking sheet and bake for 12-15 minutes, or until the shrimp are cooked through.
Can I use frozen shrimp? Yes, but ensure they are fully thawed and patted very dry with paper towels before seasoning. Excess moisture will steam the shrimp instead of letting them grill properly.
How can I make the chutney less tart? Increase the brown sugar by an extra tablespoon, or add a tablespoon of orange juice or honey while cooking the chutney to balance the cranberry’s sharpness.
What can I substitute for fresh ginger? Use 1 teaspoon of ground ginger in the chutney. The flavor will be slightly different but still delicious.
How do I store and reheat leftovers? Store any leftover shrimp and chutney in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
Common Mistakes to Avoid
- Overfilling the Packets: Dividing the shrimp evenly ensures even cooking. Overcrowding leads to steaming and uneven results.
- Improper Sealing: A loose foil packet will allow juices and steam to escape, drying out the shrimp and causing flare-ups on the grill. Seal tightly.
- Overcooking the Shrimp: Shrimp cook very quickly. Check at the 6-minute mark. They should be pink and firm, not rubbery.
- Using Foil That’s Too Thin: Use heavy-duty aluminum foil to prevent tearing when handling and to withstand the direct heat of the grill.
Conclusion
This Grilled Shrimp with Cranberry-Pineapple Chutney recipe is a standout dish that masterfully combines savory, smoky shrimp with a bright, festive chutney. The foil packet method locks in flavor and makes cleanup effortless, perfect for both busy weeknights and impressive entertaining. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal with minimal effort and maximum taste.
