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!
Total Time
20min
4.2
4 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
lb
Extra-Large
Shrimp
, peeled, deveined
•
1
cup
Coconut Cream
•
2
Tbsp
Fresh Ginger
, minced
•
1
tsp
Sambal
•
2
Limes
, juiced
•
to taste
Sea Salt
•
1
Medium
Zucchini
, thinly sliced
•
2
cups
Green Beans
, trimmed
•
1
cup
English Peas
or Sugar Snap Peas
•
1/3
cup
Fresh Mint Leaves
, finely chopped
•
as needed
Olive Oil
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
In a large mixing bowl, toss the Shrimp (1 lb), Fresh Ginger (2 Tbsp), Coconut Cream (1 cup), juice from Limes (2), Sambal (1 tsp), and 1/2 teaspoon Sea Salt (to taste) until combined.
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