Real Recipes From Real Home Cooks ®

shrimp pockets

(1 rating)
Recipe by
Missy Wimpelberg
Franklin, TN

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 rating)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For shrimp pockets

  • 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

How To Make shrimp pockets

  • 1
    Preheat oven to 400 degrees. Lay out 4 pieces of aluminum foil. Brush a light coat of canola oil on the rectangle piece.
  • 2
    Then 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.
  • 3
    Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
  • 4
    Then fold over the fold edges to seal them. Place on cookie sheet and bake for 15 minutes.
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