Caribbean Shrimp

Makes 6 Servings

2 Member Ratings


4 cups Minute® White Rice, uncooked
1 can (15 1/4 oz.) pineapple chunks in juice, drained
4 sheets (12x18-inch each) heavy-duty aluminum foil
2 lbs medium shrimp, cleaned
1 red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1 Tbsp fresh ginger root, peeled, minced
1 Tbsp seafood seasoning
6 Tbsps unsalted butter, cubed
1/4 cup packed brown sugar
4 tsps lemon juice


  • Prepare rice according to package directions. Keep warm.
  • Preheat grill to medium-hot. Place 1/4 of the pineapple chunks in center of each sheet of foil. Arrange shrimp in even layers over pineapple. Mix peppers, ginger root and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle each with 1 teaspoon lemon juice.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
  • Place packets on grate of grill; cover with lid. Grill 8 to 10 minutes or until shrimp turn pink. Serve over rice.
  • Use Your Oven:  Assemble foil packets as directed; place on baking sheet. Bake at 450°F for 12 to 14 minutes or until shrimp turn pink.