Teriyaki Shrimp & Pineapple Parcel
Food made in parcels, whether it’s parchment paper or foil, are always easy to make and easy for cleanup. Today I’m sharing a parcel recipe that I’ve tried from the Food Network!
This teriyaki shrimp and pineapple recipe is so tasty and easy to put together. I followed the Food Network recipe except for a few things. I made my own rice instead of using quick rice, I used a yellow bell pepper instead of red, I didn’t use cilantro because I hate cilantro, and lastly I halved the recipe.
For the recipe you need:
- rice (recipe uses quick-cooking rice, but I just used my regular jasmine)
- pineapple tidbits
- frozen peas
- teriyaki sauce
- red bell pepper (I used yellow because that’s what I had on hand)
- salt & pepper
- sesame oil
- green onions
- cilantro (I skipped this)
First, cook the rice. When it’s done cooking, combine the rice with pineapple, peas, peppers, garlic, ginger, teriyaki sauce, salt, and pepper. Spoon some of the rice mixture onto a piece of foil, put a few pieces of the raw, peeled, deveined shrimp on top. Drizzle some sesame oil on top and then fold up the foil parcels. Put the foil parcels on a baking sheet and bake at 450 for about 15 minutes or until the shrimp is cooked. When the parcels are done, add some green onions and a squeeze of lime.
A tasty recipe that has hardly any prep work and very little cleanup – could it get any better?!