Five-Spice Shrimp & Vegetable Packets

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Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or brown rice.

Five-Spice Shrimp & Vegetable Packets
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 2 hours

  • 3 tablespoons reduced-sodium soy sauce

  • 3 tablespoons toasted sesame oil, (see Shopping Tip)

  • 3 tablespoons rice wine, (see Shopping Tip) 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, (see Shopping Tip)

  • 1/2 teaspoon crushed red pepper, (optional)

  • 1 1/4 pounds raw shrimp, (26-30 per pound; see Note), peeled and deveined

  • 1 cup fresh corn kernels, (from 1 large ear; see Tip)

  • 2 cups sugar snap peas, trimmed

  • 1 red bell pepper, cut into 1-inch pieces

Directions
  1. Equipment: Parchment paper or foil

  2. 4 servings

  3. 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.

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

  5. 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.

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

  7. 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 boarder 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.

  8. 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.)

  9. 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.

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


Nutritional Facts

Servings
4
Per serving
Calories
365
Carbohydrates
23g
Fat
15g
Saturated Fat
2g
Monounsaturated Fat
5g
Protein
33g
Cholesterol
215mg
Dietary Fiber
3g
Potassium
489mg
Sodium
515mg
Added Sugars
Exchanges
1 starch
1 vegetable
4 lean meat
2 fat
Carbohydrate Servings
1 1/2
Vitamin C (90% daily value)
Iron &amp
Vitamin A (30% dv).

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