Utokia's Ginger Shrimp and Broccoli with Garlic

Utokia's Ginger Shrimp and Broccoli with Garlic

12

"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."

Ingredients

{{adjustedServings}} servings 153 cals
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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  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.
  2. Divide broccoli and shrimp evenly on one-half of each sheet near crease.
  3. Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
  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.
  5. Bake 13 to 15 minutes or until shrimp is done.
  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.

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Reviews

12
  1. 16 Ratings

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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...

It was okay, but not a repeat.

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...