Utokia's Ginger Shrimp and Broccoli with Garlic Recipe - Allrecipes.com
Utokia's Ginger Shrimp and Broccoli with Garlic Recipe
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Utokia's Tips for Ginger Shrimp & Broccoli
Shrimp and broccoli bake with a ginger and garlic sauce in parchment packets. See more

Utokia's Ginger Shrimp and Broccoli with Garlic

Recipe by  

"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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  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 More Reviews

Most Helpful Positive Review
Aug 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 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!

Most Helpful Critical Review
Aug 24, 2013

It was okay, but not a repeat.

Sep 03, 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 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.

Mar 05, 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. Everyone enjoyed it.

Sep 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 middle, folded down two edges about 3 times, folded up the ends like a gift package and twisted. It worked out just fine.

Sep 03, 2013

I agree, it was okay, but definitely not a repeat.

Sep 30, 2014

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.

Oct 02, 2013

Rachael caught the oven on fire by using wax paper. Should make again, healthy, light, needs spice!


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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