Yum Yum Sweet and Sour Shrimp En Papillote in Parchment
Experience a burst of bold, tropical flavors with Yum Yum Sweet and Sour Shrimp En Papillote in Parchment, a vibrant and healthy seafood dish that’s as fun to prepare as it is to eat. This recipe features succulent shrimp, juicy pineapple chunks, and a colorful medley of red and yellow bell peppers, carrots, and green onions, all brought together with a tangy homemade sweet and sour sauce made from soy sauce, rice vinegar, honey, and a touch of ketchup. The en papillote technique—baking everything in parchment paper—steams the ingredients to perfection, locking in flavor and moisture while creating a stunning presentation. Ready in just 35 minutes, this quick and easy dinner is perfect for both busy weeknights and special occasions. Plus, serving the dish straight from the parchment takes rustic charm to the next level and minimizes cleanup! Your taste buds will thank you for this sweet, tangy, and savory delight.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons honey
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 4 parchment paper sheets, 15 inches long
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, cornstarch, water, garlic, ginger, and sesame oil to create the sweet and sour sauce. Set aside.
Cut four large sheets of parchment paper, about 15 inches long each.
In the center of each parchment sheet, evenly divide the shrimp, pineapple chunks, red bell pepper, yellow bell pepper, carrot, and green onions.
Drizzle the sweet and sour sauce over the shrimp and vegetables in each parchment packet.
To seal the parchment: Fold each parchment sheet in half over the shrimp and vegetables. Starting at one corner, fold and crimp the edges tightly, working your way around to form a sealed pouch.
Place the sealed pouches on a baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the shrimp are cooked through and opaque.
Carefully open the pouches (beware of hot steam when opening), and serve directly from the parchment for a rustic presentation.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 68.5 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2494 mg | 53% | |
*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.
