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.
What You Need
Original recipe yields 4 servings
Reynolds® Parchment Paper
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
1/2 tablespoon grated fresh ginger
1/2 tablespoon soy sauce
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Let's Make It
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
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.