shrimp pockets
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.
prep time
5 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound large shrimp (26/30)
- 2 cups broccoli florets (small one)
- 2 cups julliene carrots
- 3-4 slices onion
- - salt and pepper to taste
- - drizzle oilve oil
- - drizzle sesame oil
- - drizzle soy sauce (or teriyaki)
- - canola oil
How To Make shrimp pockets
-
Step 1Preheat oven to 400 degrees. Lay out 4 pieces of aluminum foil. Brush a light coat of canola oil on the rectangle piece. -
Step 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.
-
Step 3Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
-
Step 4Then fold over the fold edges to seal them. Place on cookie sheet and bake for 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes