Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.


Recipe Summary

30 mins
15 mins
45 mins
4 servings


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


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.

  • Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.

  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.

  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.

  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.

  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Cook's Notes:

Starting with frozen rice ensures that everything in the packets gets done at the same time. You could make and freeze your own rice.

Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts

335 calories; protein 23g 46% DV; carbohydrates 31.2g 10% DV; fat 13g 20% DV; cholesterol 173.3mg 58% DV; sodium 1481.9mg 59% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Husband absolutely loved this. Wants me to make it for company. I thought it was very tasty. The orange flavor was a different twist for shrimp. Used foil packets rather than parchment paper and omitted the almonds. Read More