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Cilantro Lime Shrimp and Cauliflower "Rice" Foil Packs

Cilantro Lime Shrimp and Cauliflower
  • Category

    Main Dish

  • Cusine



1 medium-large head cauliflower

1 1/4 lbs large


1 ear corn, shucked and kernels cut from cob


1/2 cup sliced green onions

1 Tbsp minced garlic

2 1/2 Tbsp olive oil

1 tsp lime zest

2 Tbsp fresh lime juice

1 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup chopped cilantro

1 small avocado


Preheat a gas grill over moderately high heat to about 450 - 475 degrees. Cut cauliflower florets from head, leaving behind as much stem as possible. Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped . Measure out 4 cups and transfer to a large bowl. Add shrimp to bowl along with black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper then toss gently to evenly coat. Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface. Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. Bring sides of foil inward then fold together twice and to seal, then fold ends up . Grill packets until shrimp has cooked through , about 9 - 11 minutes. Carefully open each packet and toss in cilantro. Serve warm with avocado slices.