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."
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Ingredients

servings 153 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

Reviews

12
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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...

It was okay, but not a repeat.

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 midd...

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. Ever...

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

Made it the first time with shrimp, and my parents, who do not like spicy food, LOVED it...second time, did it with salmon for my husband and myself, using the same amount of sauce, and that was...

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 cooki...