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