3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon mirin
1 tablespoon honey
1/2 teaspoon grated fresh ginger root*
1 pound large raw shrimp, peeled, deveined
1/2 cup green onions, cut into 1-inch pieces
1 medium (1 cup) red bell pepper, cut into strips
1 (11-ounce) can pineapple chunks, drained
3 cups cooked jasmine rice
Heat gas grill to medium or charcoal grill until coals are ash white.
Stack 2 large pieces heavy duty aluminum foil, about 20 inches long, on top of each other. Spray with no-stick cooking spray; set aside.
Whisk melted Sauté Express®, soy sauce, hoisin sauce, mirin, honey and ginger together in bowl. Add shrimp; toss to coat.
Pour shrimp and sauce out onto center of foil. Cover with onions, bell pepper and pineapple. Top with cooked rice. Bring long sides of aluminum foil together; seal ends of foil forming a packet.
Place foil packet onto grill. Close lid; grill 15-20 minutes or until shrimp are pink and ingredients are heated through. Remove from grill.
Invert entire packet onto platter; open packet carefully. Serve immediately.
*Substitute 1/4 teaspoon ground ginger.
- Recipe can also be baked in oven. Place foil packet onto baking sheet. Bake at 425ºF, 20-25 minutes until shrimp are pink and ingredients are heated through.
- This recipe is a great way to use leftover cooked rice.
- If using frozen shrimp, thoroughly thaw and pat dry with paper towel.
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.
Read more about this recipe on Recipe Buzz® Blog.