Thai Shrimp Noodle Pouches
Elevate your weeknight dinner with these vibrant and flavorful Thai Shrimp Noodle Pouches, a creative twist on classic Asian cuisine! Packed with tender shrimp, silky rice noodles, and a rainbow of fresh vegetables like julienned carrots, zucchini, and red bell peppers, this dish is as nutritious as it is delicious. The savory-sweet sauce, made with soy sauce, fish sauce, lime juice, and a hint of sriracha, infuses each bite with bold Thai-inspired flavors. Encased in parchment paper, these pouches are baked to perfection, locking in moisture and aroma for a perfectly steamed meal. Ready in just 35 minutes, these individual servings are ideal for a no-mess presentation that’s sure to impress. Perfect for seafood lovers and fans of quick, healthy meals, this recipe will transform your dining experience with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 200 grams rice noodles
- 1 medium carrot (julienned)
- 1 medium red bell pepper (thinly sliced)
- 1 medium zucchini (julienned)
- 2 tablespoons fresh cilantro (chopped)
- 2 stalks green onions (sliced)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon brown sugar
- 1 teaspoon sriracha (optional)
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 1 tablespoon sesame oil
- 4 sheets parchment paper
Instructions
Preheat the oven to 200°C (400°F).
Cook the rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, sriracha (if using), minced ginger, minced garlic, and sesame oil. Set aside.
Lay out the parchment paper sheets (about 30 cm x 40 cm each) on a clean surface.
In the center of each parchment sheet, layer a portion of cooked rice noodles, followed by shrimp, julienned carrot, red bell pepper, and zucchini. Sprinkle each with chopped cilantro and sliced green onions.
Drizzle 2-3 tablespoons of the prepared sauce over each pile of ingredients.
Fold the parchment paper over the ingredients to create a pouch. Tightly fold the edges to seal, leaving enough room for air to circulate inside.
Place the pouches on a baking sheet and bake for 12-15 minutes, or until the shrimp are cooked through and opaque.
Remove the pouches from the oven, place each on a plate, and carefully open to release the steam.
Serve immediately and enjoy your fragrant Thai Shrimp Noodle Pouches!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 26.5 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 331 mg | 25% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
