If you hate to do dishes, or are cooking for 1-2, or don’t want to spend a ton on a healthy meal at home, or just have 20 minutes of dinner prep time, here’s a recipe that meets all of these criteria.
While I don’t usually half or quarter recipes despite only cooking for 2, this is because 1) Mr. Prevention eats for two, and 2) I take leftovers (happily) for lunch every day. But I know many of you would prefer to cook for one or two, and therefore, this is a perfect recipe for you! Of course, this recipe is just as easily doubled or tripled for those feeding a family or crowd.
I can’t decide which I love more about this meal…the very little clean-up, or the fact that it’s ready in 20 minutes or less. The great tasting and healthy aspects of the recipe should be a given…I mean, just look at it!
Foil packets…rock. Now that I’ve done fish and shrimp foil packets, I’m on the prowl for a chicken packet meal!
Shrimp, Black Bean and Pineapple Foil Packets slightly adapted from Cara’s Cravings
8 oz raw, medium sized shrimp (peeled, deveined)
1 15-oz can black beans, drained and rinsed
1 cup pineapple, finely chopped
1/3 cup red onion, finely chopped
1/2-1 jalapeno pepper, minced (use more/less to your preference)
1 Tbsp grated fresh ginger
2 Tbsp lime juice, divided
1/2 tsp ground coriander
3/4 tsp ground cumin, divided
1/4 tsp chili powder
pinch of salt
freshly ground black pepper
2 Tbsp chopped cilantro
1/2 avocado, diced
Preheat grill to medium.
Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside.
In a medium bowl, combine the black beans, pineapple, red onion, jalapeno, and ginger. Stir in 1 tablespoon lime juice, coriander, and remaining 1/2 teaspoon cumin.
Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Bring the edges of the foil together and fold down, sealing well.
Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque.
Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro.
Nutrition Information (per serving): 494 calories; 11 g. fat; 150 mg. cholesterol; 745 mg. sodium; 55.5 g. carbohydrate; 17.5 g. fiber; 37.5 g. protein
Result: Sweet & tangy with a touch of spice! These have such a fun mix of flavors from the pineapple, cumin, and tangy shrimp! This was a thumbs-up recipe from us both and it constitutes an entree and sides all in one – no need to plan for anything more than what you pile into that steamy tin foil packet. Enjoy!
Money Matters: The shrimp is the most expensive ingredient. I found medium shrimp (frozen, deveined with shells on) for $6.99/lb. The avocado usually runs me $1.50 a fruit and the recipe calls for half. I got lazy and bought the pre-diced pineapple in the refrigerated section which ran me $0.75/cup, roughly. Coriander is also not a cheap spice, but the recipe uses very little and it provides lots of flavor. The total cost of the recipe came to $7.33 making the price per serving $3.67. This wasn’t the cheapest meal, but it uses fresh ingredients, seafood ($!), and is a great example and healthy cooking for 2! Or 1 with leftovers 😉
Even though fall (in my mind) starts this weekend with college football beginning, I am soaking up every last gorgeous moment in the sun…and I’m taking full advantage of any and every grilling opportunity. It’s that perfect time of year…the best of summer and the incoming fall. Love it!
Question: What’s your favorite season? What’s your favorite thing about that season?