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Ginger Soy Shrimp
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Brief Description
Steamed packets filled with shrimp, carrots, sweet peppers, bok choy, edamame and seasonings.
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Main Ingredient
shrimp
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Nutrition Facts Per serving: 540 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 198 mg chol., 1471 mg sodium, 78 g carb., 7 g fiber, 27 g sugar, 37 g pro.
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Posted By: cookingmama
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 8 ounces - uncooked Israeli couscous
- 1 pounds - fresh or frozen peeled and deveined large shrimp (24 count), tails intact if desired
- 2 - carrots cut into thin bite-size strips
- 1 - large yellow or red sweet pepper cut into thin bite-size strips
- 1 cups - cup coarsely chopped bok choy
- 1 cups - frozen sweet soybeans (edamame)
- 4 - green onions, trimmed and cut into pieces
- 4 cloves - garlic, minced
- 1 teaspoons - minced fresh ginger
- 1/2 cups - reduced-sodium soy sauce
- 1/4 cups - honey
- 2 tablespoons - butter
- - Salt and freshly ground black pepper
Directions:
Cook couscous according to manufacturer's directions. Thaw shrimp if frozen. Preheat oven to 350 degrees F.
Tear off four 15-inch squares parchment paper. Spoon one-fourth of the couscous on one side of each sheet of parchment paper.
Layer the carrot, sweet pepper, bok choy, edamame, green onions, garlic, and ginger next to the couscous. Top vegetables evenly with shrimp. Drizzle each packet with 2 tablespoons soy sauce, 1 tablespoon honey, and sprinkle with salt and pepper. Add a piece of butter to each.
Fold parchment over shrimp and vegetables; fold in the open sides of parchment several times to secure. Divide packets among 2 shallow baking pans.
Place pans on separate oven racks. Bake about 20 minutes or until shrimp turn opaque. Open carefully to check doneness, as steam will escape. To serve, transfer packets to dinner plates.
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