SHRIMP POCKETS

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Shrimp Pockets image

OMG!!! I can not tell you how great this meal is. It is your meat and vegetables all in one. I was able to prepare, cook and eat this meal with approximately 45 minutes. And clean up is a breeze. My hubby was so impressed.

Provided by Missy Wimpelberg @MWimpelberg

Categories     Fish

Number Of Ingredients 9

1 pound(s) large shrimp (26/30)
2 cup(s) broccoli florets (small one)
2 cup(s) julliene carrots
3-4 slice(s) onion
- salt and pepper to taste
- drizzle oilve oil
- drizzle sesame oil
- drizzle soy sauce (or teriyaki)
- canola oil

Steps:

  • Preheat oven to 400 degrees. Lay out 4 pieces of aluminum foil. Brush a light coat of canola oil on the rectangle piece.
  • Then take and divide the broccoli, carrots, shrimp and a slice of onion. **please note if you want, you can use baby carrots, if you do use baby carrots, I would microwave steam them for a couple of minutes.
  • Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
  • Then fold over the fold edges to seal them. Place on cookie sheet and bake for 15 minutes.

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