Sweet, bright, and juicy, corn is packed with lutein and zeaxanthin, two types of carotenoids that defend the part of the eye responsible for maintaining clear and sharp vision. So it’s worth taking advantage of the vegetable while it’s in season.
This flavorful recipe uses Cajun-spiced shrimp to play off the sweetness of corn and green beans. It’s sure to become your new summer staple.
- Avoid overcooking the packets to maximize your meal’s vitamin and phytonutrient content. Be careful when opening them, as they’ll release steam.
- Unless you know the boat it came in on, buy frozen, not “fresh” shrimp—which is usually just frozen shrimp that’s been thawed.
Nutrition information (per serving):
403 calories; 40g protein; 17g fat; 26g carbs
Makes 2 servings
- 20 fresh green beans
- ½ large red onion, cut into 8 wedges
- 12 oz large raw shrimp, peeled and deveined
- 2 ears corn, cut into 4-inch wedges
- 2 tbsp olive oil
- 4 tsp Cajun seasoning
- 1 tsp minced garlic
- ½ tsp salt
- 2 lemon wedges
- black pepper, to taste
- ¼ cup fresh parsley
How to make it
Heat grill to 400°F.
Cut two 12-inch-long sheets of heavy-duty aluminum foil. Divide green beans, onion, shrimp, and corn evenly between sheets.
In a small bowl, whisk together olive oil, seasoning, garlic, and salt. Drizzle over the shrimp mixture. Squeeze 1 wedge of lemon over each mixture, season with black pepper, and top each with 1 tbsp parsley.
To form packets, bring together long edges of the foil so they meet. Make a ½-inch fold, and fold again. To seal, fold in short ends of the packets.
Place packets on grill and cover. Cook for 10 to 12 minutes, or until shrimp are pink. Remove packets from grill. Carefully fold foil back. Top with remaining parsley, pepper, and more salt.