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Utokia's Ginger Shrimp and Broccoli with Garlic

Utokia's Ginger Shrimp and Broccoli with Garlic

Name: Utokia's Ginger Shrimp and Broccoli with Garlic
Yield: 4 servings
Ingredients: Reynolds® Parchment Paper; 4 cups broccoli florets; 1 pound raw shrimp, peeled and deveined; 2 cloves garlic, crushed; 1 tablespoon sesame oil; ½ tablespoon grated fresh ginger; ½ tablespoon soy sauce

Rating: 4.39 stars

69 Ratings
49 Reviews
9 Photos

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.

By Reynolds Kitchens(R)

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Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

Reynolds® Parchment Paper
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
½ tablespoon grated fresh ginger
½ tablespoon soy sauce

Directions

Step 1

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.

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Step 2

Divide broccoli and shrimp evenly on one-half of each sheet near crease.
Step 3

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

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.
Step 5

Bake 13 to 15 minutes or until shrimp is done.
Step 6

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

Reynolds Kitchens Tips:

Here's a video showing this handy kitchen tip.

Nutrition Facts

Per Serving:

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)

Most helpful positive review

nancy z-j

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

Helpful

(43)

Most helpful critical review

Del

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

Helpful

(32)

69 Ratings

5 star values: 41
4 star values: 16
3 star values: 10
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

nancy z-j

08/25/2013

Helpful

(43)

Del

09/03/2013

Helpful

(32)

Yakarobed

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

Helpful

(11)

Cindy Barrell Brown

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

Helpful

(8)

Simplify

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

Helpful

(6)

Marc Minish

08/24/2013

It was okay but not a repeat. Read More

Helpful

(5)

alextrex

10/02/2013

Rachael caught the oven on fire by using wax paper. Should make again healthy light needs spice! Read More

Helpful

(3)

Deb C

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

Helpful

(3)

Princess G

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

Helpful

(3)

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Nutritional Information

Utokia's Ginger Shrimp and Broccoli with Garlic

Servings Per Recipe: 4
Calories: 152.8

% Daily Value *

protein: 43 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 7 %

saturated fat: 4 %

cholesterol: 58 %

vitamin a iu: 15 %

niacin equivalents: 60 %

vitamin b6: 19 %

vitamin c: 141 %

folate: 16 %

calcium: 8 %

iron: 19 %

magnesium: 18 %

potassium: 13 %

sodium: 14 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.