Description
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
1 cup fresh cranberries
1 cup pineapple, diced
¼ cup red onion, finely chopped
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tbsp grated fresh ginger
1 tbsp cilantro, chopped (optional)
4 large sheets of aluminum foil
Directions:
Preheat the grill to medium-high heat.
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
For the chutney, in a medium saucepan, combine cranberries, pineapple, red onion, brown sugar, apple cider vinegar, and grated ginger. Cook over medium heat
for about 10-12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat.
Lay out the aluminum foil sheets and divide the shrimp evenly among them. Spoon some chutney over each portion of shrimp.
Fold the foil into packets, sealing them tightly.
Place the packets on the grill and cook for 6-8 minutes, or until the shrimp are pink and opaque.
Carefully open the foil packets and serve the shrimp topped with the chutney. Garnish with cilantro, if desired.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 220 per serving Servings: 4 servings
