shrimp pockets
(1 rating)
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
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1 lblarge shrimp (26/30)
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2 cbroccoli florets (small one)
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2 cjulliene carrots
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3-4 sliceonion
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salt and pepper to taste
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drizzle oilve oil
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drizzle sesame oil
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drizzle soy sauce (or teriyaki)
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canola oil
How To Make shrimp pockets
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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.
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3Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Shrimp Pockets:
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