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!
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.
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.
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!!
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.
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.
It was okay, but not a repeat.
This was delicious! I took everyone's advice and I tripled the spices. I also added zucchini noodles and cherry tomatoes cut in half. I mixed all the vegies in a big bowl with the spices. I used fresh grated garlic and omitted the garlic powder. I added a few pinches of red pepper. threw it all on a baking pan and placed the shrimp on top of it all. baked it for 20 minutes and drizzled fresh lemon juice all over it when it came out. Served it with cauliflower rice. It was delicious!!! Very easy! I will definitely make again.
Rachael caught the oven on fire by using wax paper. Should make again, healthy, light, needs spice!
