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Shrimp and Rice Packets with Olives and Oranges
Shrimp and Rice Packets with Olives and Oranges
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Shrimp, green olives, rice, and fresh orange blend wonderfully in convenient parchment packets for easy serving.
Ingredients:
  • 2 cups frozen precooked rice (such as InnovAsian®)
  • 1 cup coarsely chopped pitted green olives
  • 0.75 cup low-sodium chicken broth
  • 1 orange, juiced
  • 1 teaspoon finely grated orange zest
  • 0.5 teaspoon kosher salt
  • 1 pound medium shrimp, peeled and deveined
  • 4 teaspoons extra-virgin olive oil
  • 4 thin slices orange
  • 2 tablespoons chopped toasted almonds
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Prepare four 12x15-inch sheets of parchment paper by folding each in half widthwise and then reopening them.
  • Combine the rice, olives, chicken broth, orange juice, orange zest, salt, and pepper in a bowl.
  • Divide the rice mixture evenly on one side of each parchment rectangle. Top with the shrimp, drizzle 1 teaspoon of olive oil over each pile, and place an orange slice on top.
  • Fold the other half of the parchment paper over the shrimp filling, sealing the edges by crimping with overlapping folds. Place the packets closely together on a baking sheet.
  • Roast the shrimp on the center rack of the preheated oven for 15 to 17 minutes until tender and opaque. Carefully unfold one edge of the parchment to check for doneness, avoiding steam.
  • Carefully open packets to avoid steam. Slide shrimp and rice mixture into bowls. Top with almonds and parsley for a flavorful garnish.

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