Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.

Recipe Summary

Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.

    Advertisement
  • Divide broccoli and shrimp evenly on one-half of each sheet near crease.

  • Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.

  • Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.

  • Bake 13 to 15 minutes or until shrimp is done.

  • Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

Nutrition Facts

153 calories; protein 21.3g 43% DV; carbohydrates 6.9g 2% DV; fat 4.7g 7% DV; cholesterol 172.6mg 58% DV; sodium 341.7mg 14% DV. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/25/2013
Delicious! My husband said it was as good as the shrimp dish I order at our favorite Chinese restaurant. I doubled the sauce ingredients and added extra ginger and 2 tbs oyster sauce. Used heavy duty aluminum foil instead of parchment paper just because it was easier for me to handle. The 15 minute cooking time was just right. The shrimp were perfect! Served over jasmine rice this dish is definitely a keeper! Read More
(43)

Most helpful critical review

Rating: 3 stars
09/03/2013
I just skipped the parchment paper mess used a covered baking dish it came out great. This one will be a repeat. I doubled the liquid and added 2 tablespoons of water. Also I only keep low sodium soy sauce so the next time I will add a dash of salt and a pinch of pepper. Anything with sea food in it needs a little pepper. Read More
(32)
69 Ratings
  • 5 star values: 41
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/25/2013
Delicious! My husband said it was as good as the shrimp dish I order at our favorite Chinese restaurant. I doubled the sauce ingredients and added extra ginger and 2 tbs oyster sauce. Used heavy duty aluminum foil instead of parchment paper just because it was easier for me to handle. The 15 minute cooking time was just right. The shrimp were perfect! Served over jasmine rice this dish is definitely a keeper! Read More
(43)
Rating: 3 stars
09/03/2013
I just skipped the parchment paper mess used a covered baking dish it came out great. This one will be a repeat. I doubled the liquid and added 2 tablespoons of water. Also I only keep low sodium soy sauce so the next time I will add a dash of salt and a pinch of pepper. Anything with sea food in it needs a little pepper. Read More
(32)
Rating: 5 stars
09/14/2013
This recipe tastes perfect just the way written. Although I have to say I didn't understand the directions for making the parchment packets so I left them square. I put the food in the middle folded down two edges about 3 times folded up the ends like a gift package and twisted. It worked out just fine. Read More
(11)
Advertisement
Rating: 5 stars
09/07/2013
Made it the first time with shrimp and my parents who do not like spicy food LOVED it...second time did it with salmon for my husband and myself using the same amount of sauce and that was a hit too!! Can't wait to try it with green beans and white fish!! Read More
(8)
Rating: 4 stars
09/30/2014
My husband and I both enjoyed this easy healthy dinner. I added more soy sauce (actually I used Braggs liquid aminos)and oil as some suggested-I doubled it but we still added more after cooking. I used peanut oil since I didn't have sesame oil and didn't bother grating the ginger I just minced it. Also I used foil instead of parchment. I cooked it a little longer (20 min) because the broccolli was still too crunchy for us. Oh and I used precooked shrimp. It didn't seem to matter at all; definately not over cooked. Thanks for a great recipe. Read More
(6)
Rating: 2 stars
08/24/2013
It was okay but not a repeat. Read More
(5)
Advertisement
Rating: 4 stars
10/02/2013
Rachael caught the oven on fire by using wax paper. Should make again healthy light needs spice! Read More
(3)
Rating: 5 stars
03/05/2014
Light healthy and delicious how can you beat that? I usually bake with parchment paper but this is the first time I ve cooked a meal wrapped in it and I was impressed with the results. Everyone enjoyed it. Read More
(3)
Rating: 4 stars
01/06/2016
Made this as written. It was fast healthy and good. Next time I make it I would add something crunchy perhaps water chestnuts and also enhance the sauce to include some heat. That would make it a 5 for me. Love the quick clean up. Read More
(3)