Teriyaki Shrimp and Pineapple Packets
This is an easy dinner to prep, cook and cleanup. Cooked rice is combined with frozen peas, pineapple, ginger, garlic and teriyaki sauce, then drizzled with teriyaki sauce. It's drizzled with sesame oil and then baked for 15 minutes. Removed from the packet, it's garnished with fresh cilantro and lime juice. This is so flavorful and delicious!
Servings 6
Ingredients
- 2 cups long-grain white rice Quick Rice is an okay alternative
- 1 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
- 1/2 small red onion sliced thin (optional)
- Toasted sesame oil to drizzle
- 3 green onions finely chopped
- 1/4 cup fresh cilantro chopped
- 1 lime
Instructions
- Cook the rice to according to the package instructions; allow to cool. If NOT using Minute Rice, allow time to spread the rice onto a baking sheet and refrigerate until no longer steaming hot.
- Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil. (Parchment paper works well.)
- In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger, sliced red onion (if using) 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.
Notes
Recipe source: Adapted from "The Pioneer Woman"