I love nothing better than cooking on the grill. The main reason is that food taste so good when it is grilled, but even better….less kitchen clean up. There is very little pots and pans to deal with which means more time for summer fun.
So this recipe was a big hit. We saw this on The Kitchen with Katie Lee. The ease of the recipe and the flavors were a big draw. Pair this with a light wine and you have a perfect summer dinner.
1/4 cup soy sauce
2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil
2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas
Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
Preheat a grill to medium-high heat.
Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.