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Sake Lime Shrimp and Edamame Foil Packs

4 Ratings

0 Comments

Prep 30 min
Total 30 min
Servings 4

Sweet, earthy and spicy Japanese flavors combine in these easy grilled shrimp foil packs. MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

Ingredients

1/4

cup sake

tablespoons soy sauce

tablespoons honey

tablespoon toasted sesame oil

tablespoon chile garlic sauce

lb uncooked deveined peeled extra-large shrimp (16 to 20 count)

package (10 oz) Cascadian Farm™ organic frozen shelled edamame

green onions, thinly sliced on the bias, whites and greens separated

lime, cut into 8 wedges

1/4

cup chopped fresh cilantro

Steps

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1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2

In large bowl, mix sake, soy sauce, honey, toasted sesame oil and chile garlic sauce. Add shrimp, frozen edamame and green onion whites. Pull up all 4 sides of each sheet of foil. Divide mixture evenly among pieces of foil. Squeeze 1 wedge of lime over each. Wrap foil securely around mixture. Pierce top of foil once or twice with fork to vent steam.
3

Place packs on grill seam sides up over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and edamame is heated through. Remove packs from grill. Carefully fold back foil. Sprinkle with cilantro and green onion greens. Serve with remaining lime wedges.

Expert Tips

Don’t like it hot? Reduce the chile garlic sauce to 1 teaspoon.
No sake on hand? White wine works great, too!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 155mg; 52%
Sodium: 660mg; 27%
Potassium: 710mg; 20%
Total Carbohydrate: 21g; 7%
Dietary Fiber 3g 14% Sugars 10g
Protein: 29g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;