Grilled Coconut-Lime Shrimp and Veggie Foil Packets

I'm sure most of you can tell that I'm not a big fish person, hence the complete lack of any recipes having to do with seafood. But the one "fishy" food I can handle is shrimp. I guess maybe because it doesn't have that fishy taste. Anyway, I really do love shrimp and love this fresh dinner idea that is perfect for summer.

The coconut-lime marinade is perfect for shrimp and once you combine it with some yummy cooked summer veggies, you've got yourself a winner! We ate ours over rice to make sure we were completely filled and it did not disappoint. And did I mention how easy these are to throw together?? Just make sure you leave time to marinate them. That is the key. Enjoy!!

Grilled Coconut-Lime Shrimp and Veggie Foil Packets

Adapted from Diethood

Serves 6-8

1 small onion, chopped

2 tsp. garlic

3/4 cup shredded sweetened coconut

zest and juice of 1 lime

1/3 cup fresh cilantro, chopped

1/4 cup olive oil

2 Tbsp. soy sauce

1/2 - 1 lb. raw shrimp, peeled and deveined

8 to 10 aluminum foil sheets large enough to wrap around the food

1 zucchini, sliced into ¼-inch rounds

1 to 2 cups fresh corn kernels

1-2 cups cooked white rice, optional

1. In a blender, combine onion, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.

2. Place marinade and shrimp in a resealable bag and toss to coat. Place in the fridge for 2 to 4 hours.

3. Preheat an outdoor grill to medium-high heat.

4. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability and lightly spray with cooking spray.

5. Divide up the veggies and shrimp evenly and place into the center of each foil packet. Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.

6. Transfer the foil packets to the grill, cover grill and cook for 10-12 minutes, or until shrimp are opaque.

7. Carefully open the foil packets and stir the contents. Serve over white rice if desired.