Saturday, October 22, 2011

Shrimp and Bok Choy Bundles

As we head toward the holiday season and all the additional fat and calories this time of year can bring, I believe it can be a very good thing to have some healthier options in our repertoires for quick and delicious dinners - and what could be easier than "bundles?"

Tender shrimp, cilantro, green onions, and crispy bok choy are placed onto sheets of tinfoil along with a tasty Asian inspired sauce, folded into bundles and baked in a 375 oven for 20 minutes until cooked through. Serve on its own for a low carb option or with a side of lemon ginger rice and you have a meal that's sure to wow all the seafood lovers in your life!

Recipe adapted from Fine Cooking magazine, November 2011, "Soy and Ginger Shrimp en Papilotte."

Tender Shrimp and Bok Choy Bundles
For Printable Recipe click HERE
Serves: 2/ Prep Time: 15 min/ Cook Time: 20 min

  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp rice wine vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sesame oil
  • 1/2 tsp Asian chili garlic sauce
  • 1 tsp honey or maple syrup
  • 1 1/2 lbs jumbo shrimp (16-20 per pound) peeled and deveined
  • 2 tsp minced ginger
  • 2 minced garlic cloves
  • 4 heads of baby bok choy washed and sliced into 1/3 inch thick slices
  • 2 sliced green onions
  • 2 tbsp chopped fresh cilantro
  1. Preheat oven to 375
  2. Combine the soy sauce, vinegar, hoisin sauce, lime juice, sesame oil, chili sauce, and honey in a small bowl and stir well.
  3. In a second bowl, sprinkle the prawns with the ginger and garlic and stir well. 
  4. Place the bok choy, cilantro, and green onion in a third bowl.
  5. Pour half of the sauce over the prawns and half the sauce over the greens. 
  6. Arrange two large pieces of foil on your counter. Place an equal amount of the bok choy mixture onto each and top with equal amounts of shrimp and the sauce. Fold and seal into  packets and bake for 20 minutes. 
  7. Remove from oven and check on the shrimp. If not quite done, bake for another 5 minutes and check again.
  8. Garnish with toasted sesame seeds (optional)



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. Oh Yum! Book marking this one. Thanks Lyndsay!