Shrimp en Papillote with Couscous Recipe

Name: Shrimp en Papillote with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine; 1 tablespoon grapeseed oil; 1 lemon, juiced; 1 tablespoon freshly minced parsley leaves; 1 tablespoon minced garlic; 1 tablespoon freshly minced cilantro leaves; 1/4 cup grated Parmesan; 1 teaspoon curry powder; 1/2 pound Israeli couscous, cooked according to package directions; 4 sheets parchment paper; 1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count); 1 teaspoon powdered ginger; 2 tablespoons grapeseed oil; 2 lemons, juiced; 1 tablespoon minced thyme leaves; 1 tablespoon minced parsley leaves

Servings: persons

2 tablespoons white wine
1 tablespoon grapeseed oil
1 lemon, juiced
1 tablespoon freshly minced parsley leaves
1 tablespoon minced garlic
1 tablespoon freshly minced cilantro leaves
1/4 cup grated Parmesan
1 teaspoon curry powder
1/2 pound Israeli couscous, cooked according to package directions
4 sheets parchment paper
1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)
1 teaspoon powdered ginger
2 tablespoons grapeseed oil
2 lemons, juiced
1 tablespoon minced thyme leaves
1 tablespoon minced parsley leaves

1
["Preheat the oven to 375 degrees F.", "In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry.", "Add the cooked couscous and toss well.", "Fold and crease the parchment in half and lay the folded sheets on a flat surface.", "Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous.", "Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking.", "In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley.", "Drizzle the sauce over the shrimp.", "To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed.", "Repeat this process with each papillote.", "Arrange the packets on a cookie sheet and bake for 14 to 16 minutes.", "Remove the pan from the oven and allow to rest for 2 to 3 minutes.", "Once rested, carefully remove the packets from the pan, put on serving plates and ""open"" the papillote with knife or scissors."]

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons white wine, 1 tablespoon grapeseed oil, 1 lemon, juiced, 1 tablespoon freshly minced parsley leaves, and more.

Yes, Shrimp en Papillote with Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp en Papillote with Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions