Recipe by Reynolds® Parchment Paper
"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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Reynolds® Parchment Paper
raw shrimp, peeled and deveined
grated fresh ginger
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!
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 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.
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. Everyone enjoyed it.
I agree, it was okay, but definitely not a repeat.
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.
Rachael caught the oven on fire by using wax paper. Should make again, healthy, light, needs spice!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Utokia's Ginger Shrimp and Broccoli with Garlic
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 153
** Calories from Fat: 42
Shrimp and broccoli bake with a ginger and garlic sauce in parchment packets.
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