Five-Spice Shrimp & Vegetable Packets

Five-Spice Shrimp & Vegetable Packets
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 402.2
  • Total Fat: 14.2 g
  • Cholesterol: 215.3 mg
  • Sodium: 663.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 34.5 g

View full nutritional breakdown of Five-Spice Shrimp & Vegetable Packets calories by ingredient
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A colorful, flavorful dish that's easy to make! From A colorful, flavorful dish that's easy to make! From
Number of Servings: 4


    3 tablespoons reduced-sodium soy sauce
    3 tablespoons toasted sesame oil
    3 tablespoons rice wine or dry sherry
    1 1/2 tablespoons honey
    2 cloves garlic, chopped
    1 tablespoon chopped fresh ginger
    1 tablespoon sesame seeds
    1 teaspoon Chinese five-spice powder
    1/2 teaspoon crushed red pepper, (optional)*
    1 1/4 pounds raw shrimp, (26-30 per pound, peeled and deveined
    1 cup fresh (or thawed frozen) corn kernels
    2 cups sugar snap peas, trimmed
    1 large red bell pepper, cut into 1-inch pieces

    * if you prefer less heat, reduce red pepper to 1/4 tsp or omit altogether


When reducing the marinade, watch it carefully and don't over-reduce or it will turn into a sticky goo!


Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.

Preheat oven to 400░F (or see Grill Variation, below).

To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.

Combine corn with snap peas and bell pepper in a medium bowl.

Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade.) Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.

Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness"be cautious of the steam.)

Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.

Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade.

Serve over brown rice (not included in nutritional info)

Serving Size:áMakes 4 servings

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