Best Grilled Teriyaki Shrimp Ramen Foil Packets Recipes

PINEAPPLE TERIYAKI SHRIMP FOIL PACKETS

Pineapple Teriyaki Shrimp Foil Packets image

When the temperature rises, easy meal prep and even easier clean up is my kind of meal! Teriyaki Shrimp Foil Packets taste light and fresh! Tender crisp veggies, succulent shrimp all served on a bed of rice for a complete meal ready in minutes, truly a dream come true!

Provided by Holly Nilsson

Categories Dinner

Time 20m

Number Of Ingredients 11

Ingredients

20 ounces pineapple chunks (1 can drained)
2 cups ready to serve rice (or cold cooked)
2 large red bell peppers (cut into 1 ½ inch pieces)
1 large green pepper (cut into 1 ½ inch pieces)
3 cups sugar snap peas
1 ½ cups teriyaki sauce (divided)
1 clove garlic (minced)
2 teaspoons fresh ginger (grated)
1 pound shrimp (peeled and deveined)
2 tablespoons olive oil
green onions and sesame seeds (for garnish)

Steps:

Preheat grill to medium high heat (425°F). Prepare 4 sheets (12 x 18 inch) of heavy-duty foil and spray with cooking spray.
In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger and 1 cup teriyaki sauce. Toss to coat evenly.
On each foil sheet divide evenly (in order) rice, vegetable mixture and shrimp.
Drizzle with olive oil, season with salt and pepper, and finally drizzle with the remaining ½ cup teriyaki sauce.
Seal each foil packet well and place on hot grill shrimp side down.
Cook 5 minutes, flip over and cook rice side down for an additional 4 minutes.
Remove from grill and allow to rest for 2-3 minutes before serving. Carefully fold back foil and garnish with green onions and sesame seeds.
Drizzle with additional teriyaki sauce if desired.

Nutrition Facts : Calories 527 kcal, Carbohydrate 73 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 5318 mg, Fiber 6 g, Sugar 43 g, ServingSize 1 serving

RAMEN SHRIMP POUCH

Ramen Shrimp Pouch image

Provided by Alton Brown

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 packages Ramen noodles
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil
Special equipment: 4 (18-inch) squares aluminum foil

Steps:

Preheat oven to 400 degrees F.
Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

TERIYAKI GRILLED SHRIMP

Teriyaki Grilled Shrimp image

The perfect balance of sweet and heat come together in this recipe. The shrimp take on the flavor quickly and also cook fast so dinner can be on the table in no time. Serve over rice if desired.

Provided by Soup Loving Nicole

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup reduced-sodium soy sauce
½ cup pineapple juice
½ cup dark brown sugar
1 tablespoon Sriracha sauce
1 teaspoon sesame oil
½ teaspoon garlic powder
1 pound large shrimp, peeled and deveined
skewers

Steps:

Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 34.3 g, Cholesterol 172.6 mg, Fat 2.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 1427.8 mg, Sugar 30.4 g

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Teriyaki Shrimp and Pineapple Parcels image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups quick-cooking rice
One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime

Steps:

Cook the rice to according to the package instructions; allow to cool.
Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.