Foiled Again

Chipotle Beer-and-Butter Shrimp Foil Packet…

As the weather warms and the grill comes out of hibernation, it’s time to enjoy dishes that are as light as they are flavorful. Here’s a perfect dish for in-a-hurry weekday meals or for a backyard party.

This smoky, spicy and subtly citrusy meal is as easy to make as it is tasty. With minimal prep and a short cook time, this dish delivers bold taste without the heaviness – a perfect choice for warm June evenings spent outdoors.

The Secret to Big Flavor: Healthy eating often gets a bad rap for being bland or time-consuming or full of hard-to-find ingredients, but this recipe proves otherwise. By layering flavors – garlic, chipotle hot sauce, cumin, oregano and coriander – the shrimp take on a deep, smoky heat that is balanced by the richness of butter and the crispness of a good Mexican lager. The beer not only infuses the seafood with a subtle maltiness but also helps steam the shrimp, keeping them juicy and tender.

For those watching their sodium intake, reducing the kosher salt slightly won’t compromise the taste, thanks to the robust seasonings. And if you prefer a dairy-free alternative, swap in a drizzle of olive oil instead of butter – it will still provide the necessary richness without overpowering the dish.

The Beauty of the Foil Pack: Foil-pack cooking is a game-changer for healthy grilling. The tight seal allows for even cooking and helps retain moisture and nutrients, eliminating the need for excessive oil or fat. Plus, cleanup is effortless – just toss the foil when you’re done.

Whether you’re grilling in your backyard, at a campsite or on a beach bonfire, this method makes cooking easy and mess-free.

A Balanced Meal in Minutes: This dish pairs perfectly with simple white rice, offering a neutral base that soaks up the spicy sauce. Fresh cilantro and a squeeze of lime at the end brighten up the dish, while extra chipotle hot sauce allows you to customize the spice level to
your liking.

Making It Your Own: One of the joys of cooking is making a recipe suit your preferences. If you enjoy extra heat, add an additional teaspoon of chipotle sauce or a pinch of cayenne pepper. Want to add vegetables? Toss in some sliced bell peppers or zucchini before sealing the foil pack. The shrimp cook quickly, so ensure any added vegetables are cut thin enough to soften in the same amount of time.

The Perfect Summer Dish: In about 23 minutes from start to finish, this Chipotle Beer-and-Butter Shrimp Foil Pack is an ideal summer recipe – quick, easy and bursting with bold flavors. Fire up the grill, grab your favorite beverage and get ready to enjoy a meal that tastes like summer in every bite. •

Chipotle Beer-and-Butter Shrimp Foil Packet

Servings: 4 | Prep Time: 15 minutes | Cook Time: 6-8 minutes | Total Time: 23 minutes

Ingredients:

• 1 ¼ lbs. peeled and deveined large shrimp
• 5 garlic cloves, smashed
• 2-4 tsp. chipotle hot sauce, depending on taste
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• ¼ tsp. ground coriander
• ¾ tsp. kosher salt
• ½ cup beer (I prefer Mexican-style lager, such as Modelo, Pacifco or Corona)
• 2 T unsalted butter, cut into pieces
• 1 lime, halved 
• ¼ cup chopped fresh cilantro leaves
• 2 cups cooked white rice

Directions:

Step 1: Prepare a grill for medium heat. Lay out a piece of heavy-duty foil about 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil.

Step 2: Toss shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Place in the foil.

Step 3: Gently pour beer in foil pack. Evenly place the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.

Step 4: Transfer the foil pack to the grill, close the lid and cook until the shrimp for about 6 to 8 minutes. (You can carefully open up from the top to see if the shrimp is pink and cooked through.)

Step 5: Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro.

Step 6: Serve the shrimp with the rice and pass extra chipotle hot sauce on the side