| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 349 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 183 mg |
| Sodium | 1020 mg |
Reviews
I did like this recipe. As with most of Katie’s recipes, they are veggie packed and good ways to get more into your diet. I like spice, so I added some Sriracha to the final plate, and it was just what it needed.
This is a great recipe! Love the sauce and the ability to customize the vegetables so that everyone gets what they want is perfect. Yesterday’s version used only green beans for mine and corn for his. Both were excellent. We generally make this when there is leftover rice from Chinese take out which cuts down the work a little bit more.
I modified the cooking method because I did not want to bake in the oven and don’t have a grill. I roasted the marinaded shrimp following Ina Gartens recipe. I sautéed the zucchini and snap peas and added the spinach just til it wilted. I boiled the remaining marinade and tossed everything together with the rice. It was good. Next time I will make a bit more rice and mix in all the remaining marinade.
This was very easy and so amazing
Will use low sodium soy next time. Too salty. Otherwise, delicious.
So good! A great way to eat more vegetables!
Made this tonight. It was great and very easy. I also used brown rice and added pearl onions, bell pepper and fresh corn. You could easily do any veggie mix that fits your taste. Great recipe, especially for a weeknight meal.
Loved it! I replaced the shrimp with chicken and it was still sooooo good!
Lots of great flavor. For the veggies I used green beans, cabbage and zucchini.
Really delicious and easy! The shrimp came out so good. I used veggies I had on hand – asparagus, peas and red cabbage. Also used brown rice. Will def make again!