Sonoran Shrimp Recipe

Name: Sonoran Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Frozen Whole Kernel Corn; 1/2 pound of shrimp (peeled and deveined); 1/2 cup of your favorite salsa; 4 tablespoons lime juice (about 2 limes); 4 tablespoons olive oil; Low Sodium Chicken Bouillon Cubes; Chili Powder; Instant Brown Rice

Escape to the vibrant flavors of the Sonoran Desert with this easy 30-minute recipe! Succulent shrimp, sweet corn, and zesty salsa are perfectly cooked in individual foil packets, creating a delicious and convenient meal. Serve with our spicy chili rice for a complete culinary adventure.

Prep Time 15 mins

Cook Time 30 mins

Calories 394.2 kcal

Protein 60g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sonoran Shrimp

Frozen Whole Kernel Corn
1/2 pound of shrimp (peeled and deveined)
1/2 cup of your favorite salsa
4 tablespoons lime juice (about 2 limes)
4 tablespoons olive oil
Low Sodium Chicken Bouillon Cubes
Chili Powder
Instant Brown Rice

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sonoran Shrimp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Sonoran Shrimp

Preheat your oven to 450°F (232°C) or preheat your grill to medium-high heat.
Prepare four sheets of heavy-duty aluminum foil (approximately 12x12 inches each).
Divide 2 cups of corn kernels evenly among the four foil sheets.
Top the corn on each sheet with 1/2 pound of shrimp (about 12-15 shrimp per packet).
Distribute 1/2 cup of your favorite salsa evenly among the four packets.
Drizzle each packet with 1 tablespoon of olive oil and 1 tablespoon of lime juice.
Carefully bring up the sides of each foil sheet and double fold to create a tight seal.
Double fold the ends of each packet, ensuring there's room for steam to circulate inside.
Bake the packets on a cookie sheet in the preheated oven for 14-18 minutes, or grill them (covered) for 12-18 minutes, until the shrimp is pink and cooked through.
Carefully open each packet, allowing the steam to escape. Be cautious of hot steam!
Serve immediately with chili lime rice (recipe below).
**Chili Lime Rice:** While the shrimp packets are cooking, prepare 1 cup of rice according to package directions. Add 1 cup of water and 1 bouillon cube to the rice during cooking. Once cooked, stir in 1 tablespoon of chili powder.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

Fat

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Lunch Main Dish / Dinner Seafood Shrimp Recipes The Americas American Mexican Healthy Gluten Free Summer Recipes Game Day Recipes Grilling & Bbq One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Lunch Main Dish Poultry Rice Seafood American Canadian Southern United States Oven Barbecue Easy Potluck Dinner Party Holiday Event Shrimp Dietary Spicy Pacific Northwest Independence Day Valentines Day Meat Pasta Rice And Grains Shellfish Taste Mood To Go Equipment Grilling