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Shrimp Packets

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5 from 1 review

Cooking in parchment paper makes for an easy clean-up.  This shrimp steams from anchovy-lemon-tomato sauce and is divine served over brown rice and sautéed spinach.  And you won’t even notice the taste of anchovies.  Promise.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 3 Tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Grated zest and juice of 1 lemon
  • 1 anchovies, rinsed and minced (you can leave these out as I have done before and it tastes equally as good. Just don’t be afraid to add them if you think it will give a fish flavor…’cuz it doesn’t!)
  • About 3 Tablespoons fresh basil, chopped
  • About 2 Tablespoons fresh parsley, chopped
  • 1 Teaspoon paprika
  • 1 lb extra-large shrimp, peeled and deveined, tails intact (the sauce will make ~4 packets, I take out ~6 -8 shrimp for myself to have for one packet.)
  • 1 pint grape tomatoes, halved
  • 3–4 scallions

Instructions

  1. Preheat the oven to 425 degrees F.  Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, and paprika.  Add the shrimp, tomatoes, and scallions; toss.
  2. Whisk– If I’m prepping the sauce for the week (which I do) simply whisk all together the ingredients for the sauce and refrigerate, not adding the shrimp, tomatoes, and scallions at the time, but simply drizzle on top when you make your packet.  If you are making this for your family of 4, make the sauce ahead and have ready to go for a quick week-night meal.
  3. Tear off four 16-inch sheets of parchment paper. using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon.  Seal as directed.  Repeat to make 3 more packets; divide between 2 baking sheets.  Bake for 20 minutes.  Let it rest for 2-3 minutes.  Open, serve, and enjoy!

Notes

*As I said, I make this sauce for the week and will have this dish 1-2 nights in the week.  And then the following week I will have it again.  I space it out so it doesn’t feel like I’m having the same dish.

*I always meal prep a grain for the week (or two).  I rotate and have quinoa, farro, brown rice, and/or barley.  I make enough to have for the week and/or freeze the extra.  This is kind of my rotation.  Yes, there are times when I’ll have brown rice two weeks in a row, but typically I’ll rotate the grain to have variety.   I’ve had this dish with brown rice, barley, and farro.

*I already said it in the directions, but if you think you won’t like anchovies, you don’t have to add them in.  I’ve left them out before (by accident) and it tastes delicious.  But I do challenge you to add them in.  You won’t even detect a fishy taste…and I never add salt since they’re so salty.

*Shrimp for protein, grain for my carbohydrate and 9 times out of 10 I’m sautéing some spinach for my vegetable.  Although I’ve been known to have this dish with steamed broccoli and/or roasted asparagus.  You do you!  Just make sure to include a vegetable.  

Find it online: https://www.amysnutritionkitchen.com/shrimp-packets/

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