Pesto Shrimp Packets

The flavors of shrimp, pesto, rice, and fresh orange mingle in these individual parchment packets that make formal entertaining a breeze.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 335 Calories

Ingredients

• ½ teaspoon kosher salt
• 2 tablespoons chopped fresh parsley
• 1 pound medium shrimp, peeled and deveined
• ¼ teaspoon black pepper
• ¾ cup low-sodium chicken broth
• 1 teaspoon finely grated orange zest
• 1 orange, juiced
• 2 cups frozen precooked rice (such as InnovAsian®)
• 2 tablespoons chopped toasted almonds
• 24 pitted green olives, roughly chopped
• 3 tablespoons pesto, or to taste
• 4 thin slices tomato

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.

Step 2

Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.

Step 3

Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.

Step 4

Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Step 5

Mix rice, green olives, chicken broth, orange juice, pesto, orange zest, salt, and pepper together in a bowl.

Step 6

Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 tomato slice on top.