Shrimp Pockets

Missy Wimpelberg

By
@MWimpelberg

OMG!!! I can not tell you how great this meal is. It is your meat and vegetables all in one. I was able to prepare, cook and eat this meal with approximately 45 minutes. And clean up is a breeze. My hubby was so impressed.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
5 Min
Cook:
15 Min
Method:
Bake

Ingredients

1 lb
large shrimp (26/30)
2 c
broccoli florets (small one)
2 c
julliene carrots
3-4 slice
onion
salt and pepper to taste
drizzle oilve oil
drizzle sesame oil
drizzle soy sauce (or teriyaki)
canola oil

Step-By-Step

1Preheat oven to 400 degrees. Lay out 4 pieces of aluminum foil. Brush a light coat of canola oil on the rectangle piece.
2Then take and divide the broccoli, carrots, shrimp and a slice of onion. **please note if you want, you can use baby carrots, if you do use baby carrots, I would microwave steam them for a couple of minutes.
3Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
4Then fold over the fold edges to seal them. Place on cookie sheet and bake for 15 minutes.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #broccoli, #shrimp, #Carrots