5-Ingredient Sweet Soy Shrimp in Parchment Paper
Makes 2 servings
Estimated active time: 5 minutes
Estimated total time: 15 minutes
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
3 cups very thinly sliced mixed bok choy and bell peppers (or quick-cooking vegetables of your choice)
½ pound large shrimp, peeled and deveined
Optional: Cooked rice, for serving
1. Preheat the oven to 400°F and cut two 12 by 18-inch pieces of parchment paper. Lay one sheet of parchment on a baking sheet.
2. In a small mixing bowl, stir together the soy sauce, rice vinegar, and honey.
3. Place half the vegetables in a pile in the center of the parchment on the baking sheet, then top with half the shrimp and drizzle half the sauce on top. Bring the top and bottom edges of the parchment paper together in the center, over the shrimp and vegetables, and fold them together, rolling several times, like you're closing a paper bag. Fold up both sides of the parchment, folding several times to make sure the packet is sealed. Repeat with the the second sheet of parchment and the remaining ingredients so that you have two sealed packets on the baking sheet.
4. Bake in the preheated oven for 10 minutes. Let the packets cool for 2 minutes, then serve them directly in the parchment paper, being careful of the steam when you open the packets. Serve with rice, if you want.
recipe by Christine Byrne