Grilled Teriyaki Shrimp Ramen Foil Packets
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20Prep Time Minutes
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30Total Time Minutes
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9Number of Ingredients
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4Servings
Ingredients
- 2 pkgs (each 85 g) dry ramen noodles (seasoning packets removed)
- 1 lb (454 g) medium deveined peeled shrimp (31/40 count), thawed if frozen
- 1 red bell pepper, cut into 1/2-inch (1 cm) pieces (about 200 g)
- 1 cup (250 mL) canned pineapple chunks (with juice)
- 1/4 cup (60 mL) VH® Teriyaki Marinade
- 1 tbsp (15 mL) VH® Soy Sauce
- PAM® Original No-Stick Cooking Spray
- 1/4 cup (56 g) sliced scallions (optional)
- Lime wedges, for serving (optional)
Directions
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Step one
Preheat gas grill to medium-high heat.
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Step two
Cut each block of noodles into quarters and arrange in 8-inch (20 cm) square baking dish. Pour 1 cup (250 mL) hot water over noodles and let stand for 2 minutes. Turn blocks over and let stand for 2 minutes. Drain.
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Step three
Meanwhile, in large bowl, stir together shrimp, red pepper, pineapple (with juice), teriyaki marinade and soy sauce.
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Step four
Arrange four 18 x 12-inch (45 x 30 cm) pieces of heavy-duty foil on work surface. Spray with cooking spray. Divide noodles evenly among pieces of foil. Divide shrimp mixture and marinade evenly over noodles. Carefully double-fold top and ends of each piece of foil, leaving space for steam to gather. Transfer packets to grate; close grill.
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Step five
Grill for 8 to 10 minutes or just until shrimp turn pink and noodles are tender. Carefully open packets. If desired, sprinkle with scallions and serve with lime wedges.
Tips
Alternatively, packets may be baked in shallow baking dish (such as 13 x 9-inch/33 x 23 cm) in a preheated 425°F (220°C) oven for 15 to 20 minutes or just until shrimp turn pink and noodles are tender.
For a saucier salsa, try using VH® Pineapple Marinade instead of chopped pineapple, and use this as a dipping sauce.
Preparation images
Grilled Teriyaki Shrimp Ramen Foil Packets
