Name: Coconut Lime Shrimp Packets with Veggies
Total time: PT1200.0S
Yield: 4
Ingredients: 1 pound Shrimp; 1 cup Coconut Cream; 2 tablespoon Fresh Ginger; 1 teaspoon Sambal; 2 Lime; to taste Sea Salt; 1 Zucchini; 0.5 pound Green Beans; 1 cup English Peas; 1/3 cup Fresh Mint Leaves; as needed Olive Oil

If you're looking for something easier and more interesting than your standard shrimp boil packet, try these papilliote-style parchment pouches. The coconut lime shrimp is so tasty and packed with healthy veggies like zucchini, string beans and peas. It's low FODMAP to boot!

Low-Fat

Oven

Intermediate

Date Night

Coconut Lime Shrimp Packets with Veggies

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Shrimp

pound

Coconut Cream

Fresh Ginger

tablespoon

Sambal

teaspoon

Lime

Sea Salt

to taste

Zucchini

Green Beans

English Peas

Fresh Mint Leaves

Olive Oil

as needed

Preheat the oven to 400 degrees F (200 degrees C).

In a large mixing bowl, toss the {@3:}, {@1:}, {@0:}, juice from {@5:}, {@4:}, and 1/2 teaspoon {@2:} until combined.

In a large mixing bowl, toss the Shrimp (1 pound) [deveined, peeled], Fresh Ginger (2 tablespoon) [minced], Coconut Cream (1 cup), juice from Lime (2 N/A) [juiced], Sambal (1 teaspoon), and 1/2 teaspoon Sea Salt ( to taste) until combined.

In a large mixing bowl, toss the Shrimp (1 pound), Fresh Ginger (2 tablespoon), Coconut Cream (1 cup), juice from Lime (2), Sambal (1 teaspoon), and 1/2 teaspoon Sea Salt (to taste) until combined.

Cut 4 sheets of parchment paper roughly the same length as your baking sheet. On a clean work surface, working one packet at a time, fold the parchment paper in half lengthwise.

On one half of the paper, scatter 1/3 cup of {@4:}, 10 or so {@2:} and 1/4 cup {@1:} making sure to leave at least an inch and a half of space along the edges. Top with a fourth of the shrimp mixture. Drizzle with a little {@3:}, season with {@5:} and {@0:}.

On one half of the paper, scatter 1/3 cup of Zucchini (1 N/A) [thinly sliced], 10 or so Green Beans (0.5 pound) [trimmed] and 1/4 cup English Peas (1 cup) making sure to leave at least an inch and a half of space along the edges. Top with a fourth of the shrimp mixture. Drizzle with a little Olive Oil ( as needed), season with Sea Salt ( to taste) and Fresh Mint Leaves (1/3 cup) [finely chopped].

On one half of the paper, scatter 1/3 cup of Zucchini (1), 10 or so Green Beans (0.5 pound) and 1/4 cup English Peas (1 cup) making sure to leave at least an inch and a half of space along the edges. Top with a fourth of the shrimp mixture. Drizzle with a little Olive Oil (as needed), season with Sea Salt (to taste) and Fresh Mint Leaves (1/3 cup).

Fold the parchment over the shrimp and fold the edges from one side to the other, making sure the lines are clean so that no air escapes. The end result will look like a tightly sealed empanada origami in the shape of a half heart.

Bake in the oven for 7 minutes, or until the packets are puffed. Allow to cool for a minute before opening, then serve immediately directly in the packets or spooned over rice or quinoa, with additional mint and lime wedges for garnish.

Coconut Lime Shrimp Packets with Veggies

4.2

20MINS

$3.36

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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