Island Shrimp and Vegetables in Parchment

Prep Time 10 min
Cook Time 20 Min
Servings 2
Difficulty Easy


  • 1/2 cup R.W. Knudsen Family® Pineapple Coconut Flavored Juice
  • 3 tablespoons hoisin sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon dark sesame oil
  • 1 teaspoon minced gingerroot
  • 1 pound fresh stir-fry vegetable combination such as, bean sprouts, bell peppers, broccoli and snow peas
  • 3/4 pound large raw shrimp, peeled and deveined (16/20 count)
  • 1 cup fresh pineapple chunks
  • 1 teaspoon toasted sesame seeds


  • Step 1

    HEAT oven to 400°F.

  • Step 2

    MIX juice, hoisin sauce, garlic, sesame oil and gingerroot in large mixing bowl until blended. Stir in vegetables, shrimp and pineapple.

  • Step 3

    MAKE packet by folding 26-inch long by 15-inch wide piece of parchment paper in half on short side. Crease fold. Cut into heart shape. Place on 11 x 17-inch baking pan. Unfold. Top with shrimp mixture. Fold paper over shrimp mixture matching edges to enclose ingredients. Starting on top corner, make small overlapping folds around entire packet, creasing at every fold. Twist last fold several times to make an airtight seal.

  • Step 4

    BAKE 20 minutes. Place packet on serving platter. Cut an "X" in top of packet, carefully, to release steam. Remove mixture from packet. Top with sesame seeds.

Serving size

  • Calories 450
  • Calories from Fat90g
  • Total Fat 11g
  • Saturated Fat 2g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 275mg
  • Sodium 1650mg
  • Total Carbohydrates 51g
  • Dietary Fiber 7g
  • Sugars 29g
  • Protein 43g

*Percent Daily Values are based on a 2,000 calorie diet

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