Foil Packet Caribbean Shrimp is a fast, colorful, and flavorful seafood dinner that works beautifully for summer grilling, backyard BBQs, or a simple weeknight meal. Tender shrimp cooks inside a foil packet with sweet corn, juicy pineapple, green onion, and a creamy tropical sauce for an easy dish with very little cleanup.
This Caribbean shrimp recipe is especially good served over coconut rice. The combination of shrimp, pineapple, corn, and coconut rice creates a bright, tropical meal that feels fresh, satisfying, and perfect for warm weather.
This is a sponsored post written on behalf of Vons. All opinions are my own.
I shopped at Vons for this recipe, and Open Nature® seafood is also available at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, and Vons.
Summer seafood for a quick responsible dinner
Seafood is one of the easiest proteins to prepare when you want dinner on the table without a lot of fuss. Shrimp cooks quickly, pairs well with bold flavors, and makes a great option for grilled foil packet meals. This Foil Packet Caribbean Shrimp recipe brings together sweet, savory, and lightly creamy flavors in one simple packet.
Sustainably sourced seafood is important to me. The Open Nature Responsible Choice™ seafood label indicates that the seafood has been raised or caught in ways that support future supplies and help protect ocean ecosystems. It is a helpful label to look for when choosing seafood for a quick dinner, summer cookout, or family meal.
Open Nature Responsible Choice
Open Nature Responsible Choice seafood is designed to make it easier to choose seafood with confidence. The label reflects Albertsons Companies’ Responsible Seafood Policy and helps identify seafood that meets responsible sourcing standards.
- Open Nature seafood is wild caught with no preservatives.
- Open Nature seafood carries the Albertsons Responsible Choice Label™.
The Responsible Choice label indicates that products meet standards such as a Green or Yellow rating by the Monterey Bay Aquarium’s Seafood Watch program, certification to an equivalent environmental standard, or sourcing from fisheries and farms making measurable, time-bound improvements.
The logo also indicates that sourcing is third-party audited. This makes it easier to shop for seafood while keeping responsible sourcing in mind.
Vons also stands behind Open Nature products with a 100% money-back guarantee. For convenient shopping, Vons offers Grocery Delivery and Drive Up & Go™, which makes it easy to order groceries online and pick them up without spending extra time in the store.
This recipe was created to show how simple and delicious seafood can be. Foil Packet Caribbean Shrimp is ideal for grilling because the packet keeps the shrimp, corn, pineapple, and sauce together while they cook. Once the packet is opened, you have a fragrant, saucy shrimp dinner ready to spoon over rice.
How to make a foil packet for grilling
For this recipe, you can make one large foil packet or two smaller packets for individual servings. Smaller packets may cook a little faster than one large packet, so check the shrimp carefully and avoid overcooking.
Start with a large, wide-mouthed bowl and place a sheet of heavy-duty aluminum foil over the top. Gently press the foil down into the bowl so it forms a pocket. Work slowly so the foil does not tear.
Add the shrimp to the foil first, then add the corn, pineapple, and green onion. Pour the sauce over everything and gently mix so the shrimp and vegetables are coated.
To seal the packet, bring the long sides of the foil together while leaving space inside for steam. Fold the long edges over twice to seal in the juices. Then roll the short sides a couple of times to close the packet securely.
You should be able to lift the foil packet out of the bowl without any sauce leaking. If the foil tears, wrap the packet in a second sheet before placing it on the grill.
How to prep shrimp
Use frozen Open Nature® seafood raw shrimp, 31-40 count, peeled and deveined. The count means there are about 31 to 40 shrimp per pound, which makes it easy to estimate half a pound. For this recipe, use about 16 to 20 shrimp.
To defrost the shrimp, place them in a medium bowl and cover with cool tap water. Change the water a couple of times. The shrimp should defrost in about 5 minutes. Once thawed, pat them dry with a paper towel before adding them to the foil packet.
Let’s keep in touch
If you try this Foil Packet Caribbean Shrimp recipe, come back and leave a comment to let us know how it turned out. Sharing your experience helps other home cooks make this easy grilled shrimp dinner with confidence.
Recipe
Foil Packet Caribbean Shrimp
Ingredients
Coconut Rice:
- 1 cup white rice
- 13.66 ounce can unsweetened full-fat coconut milk
- 2/3 cup water
Caribbean Shrimp:
- ½ pound Open Nature seafood raw shrimp, 31-40 count, peeled, deveined, and defrosted
- ½ cup pineapple juice
- 6 tablespoons skim milk
- 1/3 cup low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 3 cups fresh corn or defrosted frozen corn
- ½ cup fresh pineapple chunks
- ¼ cup chopped green onion
- Lime wedges, if desired
Instructions
Make coconut rice:
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Add the rice, coconut milk, and water to the bowl of a rice cooker. Cook according to the manufacturer’s instructions.
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To cook on the stovetop, add the rice, coconut milk, and water to a medium saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer. Stir often to prevent sticking. Cook until the liquid is mostly absorbed, the rice is tender, and the texture is still slightly creamy, about 20 to 30 minutes.
Prepare shrimp:
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Preheat the grill to medium-high heat and clean the grates.
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Defrost the shrimp and pat them dry with a paper towel.
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In a small dish or 2-cup glass measuring cup, combine the pineapple juice, skim milk, low-sodium soy sauce, sugar, cumin, garlic powder, and ground ginger. Set aside.
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Make one large foil packet or two smaller packets for individual servings. Smaller packets may cook a little faster.
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Place heavy-duty foil in a dish or bowl to help hold the ingredients. Add the shrimp, corn, pineapple chunks, and chopped green onion. Pour the sauce over the top and gently toss to coat.
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Seal the foil by gathering the long sides, leaving room for steam, and folding them over twice. Roll the short sides a couple of times to close the packet securely.
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Place the foil packet seam side up on the preheated grill and close the grill lid.
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Grill over medium-high heat until the shrimp are just cooked through, about 10 to 15 minutes. Do not overcook, as shrimp will continue to cook after being removed from the grill.
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Serve the Caribbean shrimp and sauce over coconut rice with lime wedges, if desired.
Nutrition
Carbohydrates: 72 g
Protein: 13 g
Fat: 4 g
Saturated Fat: 1 g
Fiber: 7 g
Sugar: 26 g
Sodium: 1448 mg
Nutritional information is based on third-party calculations and should be considered an estimate. Actual values will vary based on brands used, measuring methods, portion sizes, and other factors.