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Firecracker shrimp or salmon


20 medium raw shrimp (thawed and shelled)

2 cups small broccoli florets

1 Red, orange or yellow pepper chopped

2 cups of cooked rice divided - I make rice for the week and store it in the fridge so it is ready to go when I need it.

1/2 cup chopped Green onions or chives

Pineapple Habanero or Ghost Pepper That Dam Jam!


2 TBSP That Dam Jam -This can go from no heat to HOT depending which kind of jam you prefer!

2 TBSP low sodium soy sauce

1 TBSP rice wine vinegar.

Mix together


Preheat oven to 350 degrees

Step 2 In a medium bowl, make marinade and toss in shrimp and let sit while you put foil packets together .

Step 3 Trim broccoli into small florets, toss in with shrimp and marinade

Step 4 Chop green onion on the bias, chop pepper into small pieces.

Step 5 Mix green onion and pepper into rice

Step 6 Spray 2 -24 inch pieces of tin foil with cooking spray or use parchment paper

Step 7 Put half of rice pepper and green onion mixture on the right half of the foil.

Step 8 Using a slotted spoon remove half of the shrimp and broccoli mixture and put on top of each piece of foil or parchment.

Step 9 Put 1-2 Tablespoons of marinade over the shrimp and broccoli.

Step 10 Fold foil over and begin to crimp the edges into a tight packet.

Put the packet on a cookie sheet and bake in the oven for 30 minutes.

Remove from the oven and serve directly on a plate, cut open to serve. You have a complete meal with its own sauce and easy clean up!

*Mahi Mahi is also a great fish for this recipe.

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