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Herbed Shrimp in Parchment


  • 2 pounds medium or large shrimp
  • vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon chopped dill weed
  • ¼ teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon chopped fresh basil
  • 1 ½ teaspoon pressed garlic
  • 2 teaspoons minced green onion tops

Prepare 6 or 8 pieces of parchment. Lightly oil each with vegetable oil.

Peel shrimp and devein, if desired. Combine juice, olive oil, pepper, salt, dill, sugar, cumin, basil, garlic and green onion in a wide, shallow dish. Lay shrimp flat in mixture, then turn.

Divide shrimp evenly among parchment. Close parchment. Bake at 400° F until puffy and lightly browned, about 10 to 12 minutes. Place on individual plates.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Shrimp are crustaceans and belong to a larger group or animals called Arthropods.  Their skeleton is outside of their body (exoskeleton) and must be shed periodically when the animal grows.

Erika Young, Coastal and Marine Education Specialist