Delicious, Asian-inspired Shrimp en Papillote, with shrimp, bok choy and noodles, all cooked in the oven in parchment paper packets.
Why you’ll love this Shrimp en Papillote!
There’s something to be said for doing things differently once in a while and cooking things up in their own little parchment packets (“en papillote”) falls in to that category.
This is a quick dinner, but it’s special at the same time. Delicious and perfect for a “dinner for two”. That said, if it’s not just two of you, you can easily double this recipe to serve more.
Ingredients and Substitutions
Shrimp – any raw shrimp will work here, though the larger ones are probably the best option.
Bok Choy – baby bok choy is perfect, as it steams nicely in the little packets. Baby spinach would also work well here, as would sugar snap peas.
Asian noodles – use any noodle you like, but noodles that require only a hot water soak and not a boiling will make for an easier dish.
There’s a bit of loose-ness to this recipe. You can use whatever kind of noodle you like or have on hand, as much or as little as you like. The size and quantity of shrimp used is also pretty much up to you. As long as it all fits in the packets :)
You could make this dish with cooked shrimp, simply reduce the oven time down to about 10 minutes.
Many grocery stores sell parchment cooking pouches, which would work great for this dish and make it even easier to put together!
Get the Recipe: Shrimp, Bok Choy and Noodles en Papillote
- 3 Tablespoons soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons hoisin sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon Sambal Oelek, or 2 tsp. Asian chili garlic sauce
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 16-20 raw shrimp, peeled and deveined (# depends on size of shrimp)
- 6 baby bok choy, thick end trimmed, rinsed and cut into 1/2-inch thick slices
- 2 green onions, thinly sliced, white and light green part only
- Asian noodles of your choice, soaked or cooked as per package instructions, drained and cooled slightly (I used 3-minute chow mein noodles, that I boiled first)
- Chopped fresh cilantro, parsley or pea shoots, for garnish
- Lime wedges, for serving
- Preheat oven to 375 F. If making only two, leave rack in center of oven. If doubling to make four, place a rack in the top and bottom 1/3 of the oven and use two baking sheets, rotating their position half way through baking.
- Cook or soak noodles (enough for 2 servings), as per package instructions. Drain and allow to cool a bit. Tip: To quickly cook a small amount of noodles, boil a couple of inches of water in a large, deep skillet instead of a pot. It comes to a boil much more quickly and is enough water for a small amount of noodles.
- Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl and mixing well.
- Place shrimp in a medium bowl. Place bok choy in another medium bowl. Finally, place slightly cooled noodles in a 3rd medium bowl. Divide the sauce evenly between the 3 bowls and toss each to coat. Allow to sit while you prepare your parchment.
- Cut two 15x24-inch pieces of parchment paper. Fold each one in half to make 15x12-inch pieces. With the fold perpendicular to you and on the right side, use a pen to draw half a heart, starting from the bottom of the folded side, up and back to the folded edge 3 or 4 inches from the top. Repeat with the other sheet of parchment. Use scissors to cut along pen line and open up (the fold is the centre of your heart). Brush the inside with vegetable oil, leaving a couple inches around the outside bare.
- Prepare your packets by placing a pile of noodles on one side of the heart (in a line, close to the fold). Top with half of the bok choy and then half the shrimp. Repeat with the other parchment piece. Top each with the green onion, then divide any remaining sauce evenly over-top each pile. Seal up the packets - Fold the empty half of the heart to meet the other side evenly. starting at the top of the folded edge, start pleating and pinching and pressing down to seal, as you work your way around the edges. When you get to the bottom, twist the bottom point together.
- Place the packets on to a baking sheet (it's ok if twisted the end of the parchment hangs off). Bake for 12-15 minutes, depending on the size of your shrimp (longer for large shrimp). Packets should be a bit puffy. Open one slightly to make sure the shrimp are done (nice and pink). If not, re-seal and return to the oven for a few more minutes.
- To serve, make a slice with a sharp knife, then use kitchen scissors to cut a slit from top to bottom, and then small slits to each side in the middle so you can fold it open. Garnish with chopped cilantro, parsley or pea shoots. Serve with a lime slice for drizzling, if you like.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!