Teriyaki Shrimp and Pineapple Parcels
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 31
- Cholesterol
- 183
- Sodium
- 1544
- Total: 30 min
- Active: 15 min
Ingredients
2 cups quick-cooking rice
One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime
Directions
- Cook the rice to according to the package instructions; allow to cool.
- Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
- In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
- To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
- Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.