Description
1 lb large shrimp, peeled and deveined
1 ½ cups fresh pineapple chunks
½ cup cranberry sauce
2 tbsp soy sauce
1 tbsp honey
½ tsp red pepper flakes (optional)
2 tbsp unsalted butter, melted
2 cloves garlic, minced
½ tsp smoked paprika
1 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped (for garnish)
4 large sheets of aluminum foil
Directions:
Preheat the grill to medium heat or the oven to 400°F (200°C).
In a small saucepan, heat the cranberry sauce, soy sauce, honey, and red pepper flakes over low heat. Stir until combined and slightly thickened, then remove
from heat.
In a small bowl, mix melted butter, minced garlic, smoked paprika, and lime juice.
Divide the shrimp and pineapple chunks evenly onto the aluminum foil sheets. Drizzle each packet with the garlic butter mixture and brush generously with the
cranberry glaze.
Fold the foil over the shrimp and pineapple, sealing the edges tightly to create packets.
Place the packets on the grill or in the oven and cook for 10-12 minutes until the shrimp are opaque and fully cooked.
Carefully open the packets, sprinkle with fresh cilantro, and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect foil packets every time.
- Prep Ingredients: Ensure shrimp are peeled and deveined. Pat them dry with a paper towel. Cut fresh pineapple into 1-inch chunks.
- Make the Glaze: In a small saucepan over low heat, combine cranberry sauce, soy sauce, honey, and red pepper flakes. Stir constantly for 3-4 minutes until smooth and slightly thickened. Set aside.
- Make the Garlic Butter: In a bowl, whisk together the melted butter, minced garlic, smoked paprika, and lime juice.
- Assemble Packets: Lay out four 12×12 inch sheets of heavy-duty aluminum foil. Divide shrimp and pineapple evenly among them, placing the mixture in the center of each sheet.
- Season & Seal: Drizzle the garlic butter mixture over each portion. Then, brush generously with the cranberry glaze. Bring the long sides of the foil together, fold down twice, then crimp the short ends to form a sealed packet.
- Cook: Place packets on a preheated medium grill or in a 400°F oven. Cook for 10-12 minutes. The packets will puff up slightly.
- Serve: Carefully open packets (watch for steam), garnish with fresh cilantro, and serve immediately from the foil.
Serving Suggestions
This dish is versatile and pairs beautifully with various 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 green salad with a citrus vinaigrette provides a refreshing contrast. For a heartier option, consider grilled asparagus, zucchini noodles, or crusty bread to mop up every last drop of the sweet and savory glaze.
How-to Summary
Create a sweet and savory cranberry-pineapple glaze and a garlic-lime butter. Divide shrimp and pineapple onto foil sheets, drizzle with both mixtures, and seal into tight packets. Grill or bake at 400°F for 10-12 minutes until shrimp are cooked. Garnish with cilantro and serve immediately.
Frequently Asked Questions
Can I make these packets ahead of time?
Yes, you can assemble the packets up to 4 hours in advance. Keep them refrigerated 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 before using to prevent excess water in the packet.
What can I substitute for fresh pineapple?
Canned pineapple chunks (drained) work in a pinch. For a different twist, try mango or peach chunks.
For a different twist, try mango or peach chunks.
How do I know when the shrimp are done?
Shrimp are cooked when they are opaque and pink, and have formed a loose “C” shape. Overcooked shrimp become tough and form a tight “O”.
Can I cook this in an air fryer?
Yes. Use foil or air-fryer safe pans. Cook at 375°F for 8-10 minutes, checking for doneness at the 8-minute mark.
Common Mistakes to Avoid
- Overfilling Packets: This leads to uneven cooking. Keep ingredients in a single layer.
- Poor Sealing: Ensure packets are tightly sealed to trap steam, which is essential for cooking. A loose seal will cause the sauce to leak and dry out the dish.
- Overcooking the Shrimp: Set a timer. Shrimp cook quickly and become rubbery if left too long.
- Using Weak Foil: Always use heavy-duty aluminum foil to prevent tears and leaks during cooking and handling.
Conclusion
This Cranberry Pineapple Shrimp Foil Packet recipe is a guaranteed winner for its incredible flavor, minimal cleanup, and adaptable cooking method. The magical combination of sweet, tangy, and savory notes creates a restaurant-quality meal with ease. Perfect for busy weeknights or effortless entertaining, it’s a simple technique that delivers impressive results every time.