Tilapia and Shrimp En Papollote
Elevate your seafood dinner game with this vibrant and healthy Tilapia and Shrimp En Papillote recipe! "En papillote" translates to "in paper," a French cooking technique where ingredients are steamed to perfection within parchment paper, locking in flavors and nutrients. Delicate tilapia fillets and succulent shrimp are nestled alongside a medley of colorful vegetables—zucchini, carrots, red bell peppers, and juicy cherry tomatoes—then seasoned with garlic, fresh parsley, a hint of lemon zest, and a drizzle of olive oil. The result is a light, flavorful dish bursting with freshness and ready in just 40 minutes. Perfect for date nights or weeknight meals, this easy prep-and-bake recipe is as elegant as it is effortless. Serve directly from the parchment packets for a stunning presentation that keeps cleanup minimal!
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Recipe Information
Ingredients
- 2 pieces Tilapia fillets
- 12 pieces Raw shrimp (peeled and deveined)
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Red bell pepper
- 8 pieces Cherry tomatoes
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped)
- 1 medium Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 sheets Parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchini, carrot, and red bell pepper into thin matchstick-sized pieces. Halve the cherry tomatoes. Mince the garlic.
On a clean surface, lay out the parchment paper sheets. Fold each sheet in half and then unfold to create a crease in the center.
Drizzle 1/2 tablespoon of olive oil onto one side of each parchment sheet. Place each tilapia fillet slightly off-center on the parchment paper.
Divide the shrimp equally and arrange them around the tilapia fillets.
Distribute the sliced zucchini, carrot, red bell pepper, and cherry tomatoes evenly over the fish and shrimp.
Sprinkle the minced garlic, parsley, salt, and black pepper over the vegetables, fish, and shrimp.
Zest the lemon lightly over the filling and then squeeze fresh lemon juice over each portion.
Drizzle the remaining olive oil over the top of the ingredients.
Fold the parchment paper over the fish and vegetables, then crimp and fold the edges tightly to seal the packets completely.
Place the sealed packets on a baking sheet and transfer them to the preheated oven.
Bake for 18-20 minutes, or until the tilapia is flaky and the shrimp are fully opaque.
Carefully remove the packets from the oven and place them on serving plates.
Cut open each packet with scissors or a knife, being cautious of steam, before serving.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1301 mg | 28% | |
*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.
