Nutritional Chart
Calories: 143 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 19 g
- 5 g
- 7 g
Ingredients Needed for Shrimp and Veggies en Papillote
3 asparagus stalks (cut into 3-inch pieces)
12 ounces of shrimp
4 cherry tomatoes, halved
1 tablespoon olive oil
pepper
3 ounces of green beans
½ lemon, sliced
1 ounce spinach
3 lime slices
1 orange slice, halved
⅓ zucchini, sliced
½ carrot, sliced
2 ounces of broccoli florets
salt
fresh parsley, chopped (for garnishing)
How to Make Shrimp and Veggies en Papillote
For the asparagus en papillote:
- Lay a parchment paper sheet on the work surface. Add the asparagus, 4 ounces of shrimp, and the cherry tomatoes.
- Drizzle with 1/2 tablespoon of olive oil and season with pepper. Fold the sheet into a pouch and seal it with kitchen cord. Set aside.
For the green beans en papillote:
- Lay another parchment paper sheet on the work surface. Add the green beans, 4 ounces of shrimp, and the lemon slices.
- Fold the sheet into a pouch and seal it with kitchen cord. Set aside.
For the spinach en papillote:
- Lay a 3rd parchment paper sheet on the work surface. Add the spinach, orange and lime slices, and 4 ounces of shrimp.
- Fold the sheet into a pouch and seal it with kitchen cord. Set aside.
For the zucchini and broccoli en papillote:
- Lay one more parchment paper sheet on the work surface. Add the zucchini slices so that they partially overlap each other.
- Keep adding the remaining shrimp, the sliced carrot, and broccoli. Drizzle with the remaining olive oil.
- Season with salt and pepper and fold the sheet into a pouch, then seal it with kitchen cord.
Cooking and serving:
- Transfer the pouches to a baking tray. Bake for 12 minutes at 350⁰F/175⁰C.
- Unwrap the pouches and serve them warm, garnished with fresh parsley.