Ginger Shrimp

4.7 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.7
  • Total Fat: 6.5 g
  • Cholesterol: 172.3 mg
  • Sodium: 245.6 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 27.8 g

View full nutritional breakdown of Ginger Shrimp calories by ingredient


Great for a party Great for a party
Number of Servings: 4


    Brown Rice, cooked, 2 cup
    Shrimp, peeled and deveined, 1 lb
    Sesame Soy, 1 tbsp
    Sesame Oil, 1 tbsp
    Honey, 1/2 tbsp
    Garlic, minced, 2 cloves
    Ginger Root, grated, 2 tsp
    Broccoli, 2 cup, chopped
    Mushrooms, 1 cup, diced


PREHEAT oven to 400°F. Tear off four 15-inch sheets of Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.

DIVIDE rice, mushrooms, and broccoli evenly on one-half of each sheet near crease.

MIX garlic, sesame oil, ginger, honey, and soy sauce until well blended. Add shrimp; stir to coat evenly. Divide shrimp evenly among packets.

FOLD over other half of each sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal.

Repeat to make 4 packets. Place parchment packets on a large cookie sheet.

BAKE for 13 to 15 minutes.

Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user MY-KAL.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    I was so excited to try this because of all the high ratings, but I was disappointed. It was easy to make, but in order to get the shrimp cooked enough, the broccoli got mushy. I do like that it is cooked in separate packets so I could leave mushrooms out of my daughter's. - 10/1/13

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    Easy and delicious! - 1/9/12

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    Easy to make! Tastes husband ate 2 packets and I still have one left for lunch tomorrow. I added thinly sliced onion and red pepper and left the mushrooms off of two of the packets. We will be having this again! - 2/21/11

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    This was incredible! Has a Thai "taste" to it and will have over and over again! - 5/19/09

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    Made it 2 nights in a row! Didn't have parchment paper, so cooked all but rice in a skillet last night, and tonight used 4 strait-side bowls with foil on top. Yummy! Hubby & I both added extra rice. Might add red pepper flakes next time for more zip. Allow time to chop vegs & thaw shrimp, too. - 3/12/08

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    Fresh and flavorful -- the seasonings were not overpowering. Easy to assemble, quick to heat. I made mine the night before and it was just a short time from oven to table. Leftovers can be microwaved at work -- no dishes! I'll make this one again. - 4/24/07

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    Fabulous flavor and super easy - 4/18/07