Grilled Shrimp with Pineapple and Mango
Description
This grilled shrimp with pineapple and mango recipe is seasoned with Worcestershire and lemon-pepper seasoning and uses foil packets for easy cleanup.
Ingredients
•
1 pound frozen peeled and deveined medium shrimp, thawed
•
aluminum foil cut into large squares
•
1 (16 ounce) bag frozen mango chunks
•
1 1/2 cups frozen pineapple chunks
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2 onions, sliced
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2 tomatoes, cut into wedges
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2 tablespoons olive oil, or as needed
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2 tablespoons Worcestershire sauce, or to taste
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1/2 teaspoon lemon-pepper seasoning, or to taste
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1/2 teaspoon garlic powder, or to taste
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salt to taste
Directions
1
Preheat an outdoor grill for medium heat and lightly oil the grate.
2
Place 5 to 6 shrimp in center of 1 aluminum foil square; add 2 to 3 each mango pieces, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce; sprinkle with lemon-pepper seasoning, garlic powder, and salt. Fold up foil sides around shrimp mixture to make a packet; flip upside-down onto another foil sheet. Repeat with remaining foil sheets, shrimp, mango, pineapple, onion, tomato, olive oil, Worcestershire sauce, lemon-pepper seasoning, garlic powder, and salt.
3
Place foil packets, folded-sides down, onto the preheated grill; cook 10 to 15 minutes. Flip packets; cook until shrimp are pink and onions are tender, 10 to 15 minutes more.