Shrimp Pockets

Missy Wimpelberg


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.

★★★★★ 1 vote
5 Min
15 Min


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

How to Make Shrimp Pockets


  • 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.

Printable Recipe Card

About Shrimp Pockets

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

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