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RECIPE
11 INGREDIENTS6 STEPS20MIN

Coconut Lime Shrimp Packets with Veggies

4.3
3 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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!

20MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 lb
Extra-Large  Shrimp , peeled, deveined
1 cup
Coconut Cream
from the top half of a 14.5 ounce can of full fat coconut milk
2 Tbsp
Fresh Ginger , minced
1 tsp
Sambal
1/4 cup
to taste
1
Medium  Zucchini , thinly sliced
1 3/4 cups
String Beans , trimmed
1 cup
English Peas
or Sugar Snap Peas
1/3 cup
Fresh Mint Leaves , finely chopped
to taste
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Nutrition Per Serving
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CALORIES
240
FAT
2.1 g
PROTEIN
28.8 g
CARBS
26.3 g

Directions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a large mixing bowl, toss the Shrimp (1 pound), Fresh Ginger (2 tablespoon), Coconut Cream (1 cup), Lime Juice (1/4 cup), Sambal (1 teaspoon) and 1/2 teaspoon Sea Salt (to taste) until combined.
Step 3
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.
Step 4
On one half of the paper, scatter 1/3 cup of Zucchini (1), 10 or so String 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 (to taste), season with Sea Salt (to taste) and Fresh Mint Leaves (1/3 cup).
Step 5
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.
Step 6
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.

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Nutrition Per Serving
Calories
240
% Daily Value*
Fat
2.1 g
3%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
188.2 mg
63%
Carbohydrates
26.3 g
10%
Fiber
3.6 g
13%
Sugars
16.7 g
--
Protein
28.8 g
58%
Sodium
334.9 mg
15%
Vitamin D
--
--
Calcium
102.8 mg
8%
Iron
1.7 mg
9%
Potassium
567.9 mg
12%
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