Shrimp Boats Are Coming (sallye)

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sallye bates


A touch of the Caribbean and a touch of Tex-Mex meet in a bar. They decide to get married and have a baby. This recipe is the result of their union.


★★★★★ 1 vote

4 or 5
40 Min
30 Min


  • 1 to 1-1/2 lb
    raw shrimp, peeled and deveined
  • 1 large
    sweet onion, sliced thin
  • 2
    ears corn on cob
  • 1 pkg
    grape tomatoes (approx 10 ounces)
  • 2 small
    zucchini or crookneck squash
  • 1 pkg
    button mushrooms (optional)

  • 1 tsp
    homemade chili seasoning (link below)
  • 1 tsp
    coarse sea salt
  • 1 tsp
    ground black pepper
  • 1 Tbsp
    dark brown sugar
  • 1 dash(es)
    lime zest
  • 1 dash(es)
    orange zest
  • 1 Tbsp
    dark rum
  • 1 Tbsp
    lime juice (key lime juice preferable)
  • 1 Tbsp
    orange juice
  • 1 tsp
    garlic powder (or granulated garlic)
  • 1/3 bunch
    cilantro, chopped, leaves only
  • 2 Tbsp
    olive oil or coconut oil




    Peel and devein shrimp (or be lazy like me and buy it already peeled and deveined)

    Thinly slice onion

    Cut squash into bite sized chunks

    Cut each ear of corn into approx. 1" long pieces

    Cut 4 or 5 pieces of heavy duty foil approx. 18" square.
  2. Place marinade ingredients into large bowl with cover.

    Mix well with whisk until ingredients are fuzed.

    Add shrimp and all veggies except mushrooms to marinade

    Stir until all shrimp and veggies are coated.

    Cover and place in fridge for 30 minutes to an hour.

    Preheat oven to 400º.
  3. Remove from fridge, add mushrooms and stir until mushrooms are also coated

    Place one foil piece on large baking sheet in one corner, turn edges up slightly to prevent marinade running onto baking sheet

    Place 1/4 of shrimp & veggie mix in center of foil, pull each side of foil up and fold over and "scrunch" to make an airtight seal.

    Continue until all shrimp and veggies have been used. If you have leftovers, you can make another boat (pouch).

    Place in preheated oven and bake for about 20-25 minutes until veggies are tender and shrimp is pink.
  4. This can also be cooked on grill using same parameters

    Good served with rice, spinach salad, and bruschetta and feta (links below)

Printable Recipe Card


Course/Dish: Fish Seafood
Main Ingredient: Seafood
Regional Style: Caribbean
Other Tag: Healthy

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