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My review
Utokia's Ginger Shrimp and Broccoli with Garlic
Reynolds Kitchens
"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."
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Ingredients
servings 153 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- Reynolds Kitchens Tips:
- Cooking in packets made with Reynolds® Parchment Paper seals in steam, helping them cook more evenly and infusing the food with flavor.
- Here's a video showing this handy kitchen tip.
Nutrition Facts
Per Serving: 153 calories; 4.7 g fat; 6.9 g carbohydrates; 21.3 g protein; 173 mg cholesterol; 342 mg sodium. Full nutrition
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Reviews
Read all reviews 2737 Ratings
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Most helpful positive review
8/24/2013
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 heav...
Most helpful critical review
9/3/2013
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 lo...
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8/24/2013
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 heav...
9/3/2013
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 lo...
9/14/2013
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 midd...
9/7/2013
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...
3/5/2014
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. Ever...
10/2/2013
Rachael caught the oven on fire by using wax paper. Should make again, healthy, light, needs spice!
9/4/2013
Very bland. I doubled the liquid and added water as recommended by other reviewers. I also added a tablespoon of hoisin sauce. I had to add more soy sauce and hoisin after cooking. Also, it ...