Description
1 lb large shrimp, peeled and deveined
1 ½ cups fresh pineapple chunks
½ cup cranberries (fresh or dried)
½ cup teriyaki sauce
1 tbsp honey
1 tbsp soy sauce
1 tsp grated ginger
2 cloves garlic, minced
1 tbsp olive oil
½ tsp red pepper flakes (optional)
2 green onions, chopped
2 tbsp fresh cilantro, chopped
Salt and black pepper to taste
4 sheets of aluminum foil
Directions:
Preheat your grill to medium-high heat or your oven to 400°F (200°C).
In a small bowl, whisk together teriyaki sauce, honey, soy sauce, ginger, garlic, and red pepper flakes.
In a large mixing bowl, combine shrimp, pineapple chunks, and cranberries. Drizzle with olive oil and season with salt and black pepper. Pour the teriyaki
mixture over and toss to coat.
Divide the shrimp mixture evenly among the four sheets of aluminum foil. Fold the edges to seal and create a packet.
Place the foil packets on the grill or in the oven and cook for 12-15 minutes until the shrimp are pink and cooked through.
Carefully open the packets, garnish with green onions and cilantro, and serve hot.
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 results every time.
- Prep Your Ingredients: Ensure shrimp are peeled and deveined. Chop pineapple into 1-inch chunks. Mince garlic, grate ginger, and chop green onions and cilantro.
- Make the Sauce: In a small bowl, thoroughly whisk the teriyaki sauce, honey, soy sauce, grated ginger, minced garlic, and red pepper flakes until the honey is fully dissolved.
- Combine & Marinate: In a large bowl, toss shrimp, pineapple, and cranberries with olive oil, salt, and pepper. Pour the teriyaki sauce over the mixture and gently toss to coat evenly. Let it sit for 5 minutes.
- Build the Packets: Lay out four large sheets of heavy-duty aluminum foil. Evenly divide the shrimp mixture, including sauce, into the center of each sheet. Bring the long sides of the foil together and fold down tightly. Then, fold the short ends inward to create a sealed, leak-proof packet.
- Cook: Place packets on a preheated grill (medium-high) or a baking sheet in a 400°F oven. Cook for 12-15 minutes. The packets will puff up slightly. The shrimp are done when opaque and pink.
- Serve: Carefully open each packet (watch for steam), garnish with fresh green onions and cilantro, and serve immediately.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a light meal, serve it over a bed of fluffy jasmine rice or cauliflower rice to soak up the delicious sauce. A simple side of steamed broccoli or snap peas complements the sweet and savory flavors. For a more substantial feast, add a fresh Asian-inspired slaw or a crisp garden salad.
How-to Summary
This is a quick, 25-minute meal where shrimp, pineapple, and cranberries are tossed in a homemade ginger-teriyaki sauce, sealed in foil packets, and grilled or baked until perfectly cooked. The foil packet method locks in flavor and makes cleanup effortless.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before using to prevent the packet from becoming watery.
What can I use instead of fresh pineapple? Canned pineapple chunks in juice (not syrup) are a good substitute. Drain them well before adding to the mix.
How do I know when the shrimp are done? Shrimp are cooked when they turn opaque and pink and form a loose "C" shape. Overcooked shrimp become tough and form a tight "O".
Can I prepare the packets ahead of time? Absolutely. Assemble the packets, seal them, and refrigerate for up to 4 hours before cooking. You may need to add 1-2 minutes to the cooking time.
Is the red pepper flakes necessary? No, it's optional. It adds a subtle heat that balances the sweetness. You can omit it or serve with sriracha on the side.
Common Mistakes to Avoid
- Overfilling Packets: Dividing the mixture evenly ensures even cooking. Overstuffed packets steam unevenly.
- Using Weak Foil: Always use heavy-duty aluminum foil. Double-layering standard foil prevents tears and leaks.
- Not Sealing Tightly: A loose seal lets steam and flavor escape. Ensure all edges are folded securely.
- Overcooking the Shrimp: Set a timer. Shrimp cook quickly and become rubbery if left in the heat too long.
- Opening Packets Immediately: Let the packets rest for 1-2 minutes after cooking. This allows the contents to finish cooking gently and makes opening safer.
Conclusion
This Teriyaki Shrimp Foil Packet recipe is a foolproof path to a delicious, healthy, and impressively easy dinner. The combination of sweet pineapple, tart cranberries, and savory shrimp in a sticky ginger-teriyaki glaze is always a crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you'll master this simple cooking technique, resulting in a flavorful meal with minimal cleanup. It's perfect for busy weeknights or effortless outdoor grilling.
