Best 9 Sesame Ginger Shrimp And Vegetable Packets Recipes

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Embark on a culinary journey to the Orient with our tantalizing Sesame Ginger Shrimp and Vegetable Packets. These flavor-packed packets are a delightful fusion of Asian flavors, offering a symphony of sweet, savory, and umami notes with a hint of tang. Succulent shrimp, crisp vegetables, and aromatic herbs are enveloped in a delectable sesame-ginger sauce, creating a harmonious balance of textures and flavors. This recipe is not only a taste sensation but also a visual masterpiece, with vibrant colors and an enticing aroma that will captivate your senses. Elevate your weeknight dinners or impress your guests with this extraordinary dish that promises an unforgettable dining experience.

In addition to the main recipe, our article features a curated collection of equally enticing recipes that explore the diverse world of Asian cuisine. Discover the art of creating homemade Pad Thai, a classic Thai noodle dish bursting with vibrant flavors and textures. Journey to Vietnam with our authentic Pho recipe, a fragrant and soul-satisfying beef noodle soup that is sure to warm your heart. For a delectable vegetarian option, try our Vegetable Lo Mein, where tender vegetables are tossed in a savory sauce and combined with chewy noodles. And if you're craving a taste of Japan, our Teriyaki Chicken recipe delivers a sweet and savory glaze that perfectly complements the succulent chicken. Each recipe is carefully crafted to transport you to the bustling streets of Asia, offering a unique culinary adventure with every bite.

Here are our top 9 tried and tested recipes!

SHRIMP AND SUMMER VEGGIE FOIL PACKS



Shrimp and Summer Veggie Foil Packs image

These are so easy to make and they're perfect for a weeknight dinner or your next summer cookout! They're brimming with tender, juicy shrimp and vitamin packed veggies and it's all deliciously seasoned. And the best part, it's all cooked together in individual foil packs so clean up couldn't be easier!

Provided by Jaclyn

Categories     Main Course

Time 32m

Number Of Ingredients 16

1 small zucchini, (ends trimmed, sliced into half moons (1 1/3 cups))
1 small yellow squash, (ends trimmed, sliced into quarters (1 1/3 cups))
1 pint grape tomatoes
1 green bell pepper, (chopped (1 cup))
1/2 small red onion, (chopped into chunks and separated)
1 1/2 cups fresh corn
1 1/4 lbs. large (21/25) raw shrimp, (peeled and deviened)
3 Tbsp olive oil
3 garlic cloves, (minced (1 Tbsp))
Salt and freshly ground black pepper
1 tsp paprika
1/2 tsp celery seed
1/2 tsp dried thyme
1/4 tsp cayenne pepper ((or to taste, optional))
1 1/2 Tbsp minced parsley, (for garnish (optional))
4 lemon wedges, (for serving)

Steps:

  • Preheat a grill over medium-high heat to 425 degrees.
  • Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
  • To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
  • Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
  • Toss mixture well to evenly coat.
  • Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
  • Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
  • Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
  • Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 372 kcal, Carbohydrate 32 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 357 mg, Sodium 181 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

SESAME SHRIMP AND GREENS WITH RICE



Sesame Shrimp and Greens with Rice image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/4 cup soy sauce
2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil
2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas

Steps:

  • Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
  • Preheat a grill to medium-high heat.
  • Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
  • Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

SESAME GINGER SHRIMP AND VEGETABLE PACKETS



Sesame Ginger Shrimp and Vegetable Packets image

Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!

Provided by erinBOberrin

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb medium raw shrimp (peeled and deveined)
1 cup sliced mushroom
2 cups fresh broccoli florets (frozen would work, but thaw and drain before using)
1 small red bell pepper, cut into strips
2 cloves garlic, minced
1/2 teaspoon grated, minced fresh ginger or 1/2 teaspoon grated, minced fresh ginger
1 teaspoon dark sesame oil

Steps:

  • Preheat grill to med-high or oven to 450 degrees.
  • Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
  • Add shrimp and vegetables, top with garlic, ginger and oil.
  • To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
  • To bake in oven: Place pouch in cake pan or cookie sheet with sides.
  • Bake 25-30 minutes, or until shrimp is no longer pink.

SHRIMP AND VEGGIE PACKETS



Shrimp and Veggie Packets image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 mixed color mini bell peppers, or 1 Carmen pepper, seeded and sliced into thin rings
2 celery ribs, thinly sliced on the bias
1 leek, halved lengthwise and soaked in cold water to remove grit, then sliced into thick half-moons
1 large shallot, thinly sliced
2 tablespoons olive oil, plus extra to drizzle
Kosher salt
Freshly ground black pepper
1 1/2 pounds large peeled and deveined shrimp
4 sprigs fresh thyme
1 1/2 teaspoons herbs de Provence
4 thin lemon rounds
4 teaspoons dry white wine or water
1/4 cup fresh parsley leaves, chopped

Steps:

  • Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
  • Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
  • Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
  • Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
  • Serve immediately.

SESAME SHRIMP



Sesame Shrimp image

Make and share this Sesame Shrimp recipe from Food.com.

Provided by Arlyn Osborne

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup soy sauce
1/4 cup rice vinegar
3 tablespoons light brown sugar
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 lb medium shrimp, peeled, deveined and tails off
2 tablespoons unsalted butter
salt
pepper

Steps:

  • Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
  • Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
  • Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
  • Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

Nutrition Facts : Calories 213, Fat 8.1, SaturatedFat 4, Cholesterol 158.5, Sodium 2659.7, Carbohydrate 15.7, Fiber 0.4, Sugar 10.7, Protein 19.5

SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY



Sesame-Ginger Shrimp and Vegetable Stir-Fry image

Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

2 cups uncooked instant rice
2 cups water
1 tablespoon oil
1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces
12 oz. shelled deveined uncooked medium shrimp, tails removed
1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
  • Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

Nutrition Facts : Calories 375, Carbohydrate 60 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 2430 mg, Sugar 6 g

GINGER SESAME GRILLED SHRIMP



Ginger Sesame Grilled Shrimp image

This is a great dish to serve either solo or as surf and turf compliment to grilled steaks. I was inspired to come up with this recipe by a similar recipe for grilled asparagus so don't be afraid to use this approach with other items that you might grill.

Provided by tlt295

Categories     Very Low Carbs

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs jumbo shrimp
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons sesame oil
2 tablespoons soy sauce
cooking spray

Steps:

  • Whisk together ginger, garlic, oil, and soy sauce.
  • Pour mixture into a large zip top bag. Add shrimp and toss to coat. Marinate shrimp no longer than 15-20 mintues.
  • While shrimp is marinating, preheat grill to medium high heat.
  • Coat grill grid or grill wok with cooking spray.
  • Place shrimp on grill grill and discard unused marinade.
  • cook shrimp several minutes on each side or until pink. Do not overcook.

Nutrition Facts : Calories 207, Fat 7.2, SaturatedFat 1.1, Cholesterol 230, Sodium 559.5, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 31.5

SESAME SHRIMP STIR-FRY



Sesame Shrimp Stir-Fry image

This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.

Provided by Debbie

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
¼ teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
½ pound sugar snap peas
⅛ cup cornstarch
¾ cup chicken broth
¼ teaspoon salt

Steps:

  • In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  • While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
  • Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
  • Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g

SESAME SHRIMP



Sesame Shrimp image

My husband tells me this quick recipe looks elegant and tastes awesome!

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
Dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice, optional
1 tablespoon sesame seeds, toasted

Steps:

  • In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

Nutrition Facts :

Tips:

  • To save time, use pre-cut vegetables or frozen stir-fry mixes.
  • If you don't have parchment paper, you can use aluminum foil. Just be sure to grease it lightly with cooking spray to prevent the packets from sticking.
  • For a more flavorful dish, marinate the shrimp in the sesame-ginger sauce for at least 30 minutes before cooking.
  • Be careful not to overcook the shrimp. They should be cooked through but still slightly pink in the center.
  • Serve the shrimp and vegetable packets with rice, noodles, or your favorite side dish.

Conclusion:

Sesame ginger shrimp and vegetable packets are a delicious and easy way to enjoy a healthy meal. They are perfect for busy weeknights or for a special occasion. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a quick and easy meal, give sesame ginger shrimp and vegetable packets a try. You won't be disappointed!

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