Sesame Ginger Shrimp and Vegetable Packets

Sesame Ginger Shrimp and Vegetable Packets

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “Here’s a recipe I modified from one of those Reynolds foil ads. It’s quick and healthy. Whatever you do (unless you know you don’t like it!), don’t leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!”

    Ingredients

  • 1lbmedium raw shrimp( peeled and deveined)
  • 1cupsliced mushroom
  • 2cupsfresh broccoli florets( frozen would work, but thaw and drain before using)
  • 1smallred bell pepper, cut into strips
  • 2clovesgarlic, minced
  • 1/2 teaspoongrated, minced fresh ginger or 1/2 teaspoongrated, minced fresh ginger
  • 1teaspoondark sesame oil

    • Directions

  • Preheat grill to med-high or oven to 450 degrees.
  • Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
  • Add shrimp and vegetables, top with garlic, ginger and oil.
  • To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
  • To bake in oven: Place pouch in cake pan or cookie sheet with sides.
  • Bake 25-30 minutes, or until shrimp is no longer pink.

    • Reviews

  • “Super easy and no clean up!We halved this – next time I might add a splash of soy sauce and also make sure the ingredients are mixed so the garlic and ginger are evenly distributed. DH is diabetic and he said: “It’s great to have a meal that fills up the whole plate!”We had this with a side of brown rice.”

  • “Great! I halved it, but kept the ginger and sesame oil the full size. I also mixed them and the garlic before pouring them on to get a slight infusion… I recommend putting just a few drops of water in the bottom amid the veggies so that the steam and then take the top off in the end or cut it open to brown the shrimp… that is my preference- like scampi! Enjoy

  • “This was excellent and easy, thanks for sharing!”

  • “I don’t add the shrimp, but I love using this recipe for almost every asian meal for my side dish. I just use whatever vegtables are in my fridge and it works perfect everytime. I also started using a ginger-sesame salad dressing to add even more flavor, but that is for the ginger lover’s only (strooooong).”

  • “Just wanted to let others know that sesame oil has a very distinctive, intense flavor.It really does add a lot to the recipe.I’d really recommend using it instead of vegetable or olive oil (although it wouldn’t haveto be the dark variety, any will do).Also, I’ve never had trouble with the vegetables getting too done – that has me stumped.Glad you tried it, though!”

  • “Tasted pretty good, very quick and healthy as Erin said!However, you should probably use large broccoli florets and very wide strips of red pepper, as the vegetables get done very quickly.Also, had a hard time finding dark sesame oil, but found olive or vegetable oil can be substituted.”

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