You’ve heard me lament the sensitivity of the smoke alarms in our new apartment. This means that unlike my white skinny jeans, quick meals on the grill pan are not coming back into season in my kitchen.
Instead, my strategy for summer is leaning on quick-cooking meals like this coconut lime shrimp recipe that ensure the oven only needs to be on for as little time as possible.
You can easily throw together this combination of coconut milk, fresh ginger, green (low-FODMAP friendly) veggies, and lime juice on the stove-top. But I love the way cooking seafood in a parchment or foil packet keeps the vegetables perfectly tender, yet crisp.
During the winter months, a slow-cooked coconut curry with melted (i.e. limp) vegetables is par for the course. But during summer I love honoring the fresh bounty with just a quick and simple steam.
If you’re new to the “en papilliote” technique, I’ve included detailed instructions below. It’s a fun activity for a dinner party as everyone can load up their packets with their desired ratios of veggies and fold it themselves. They always end up looking slightly different, but you can also use a pencil to label everyone’s names. Then it’s just a quick 10-minute trip to the oven and dinner is served.
As much as I love an old-fashioned shrimp boil in foil with corn, potatoes and old bay, this Asian-flavored version is lovely, mild and packed with many more nutrients. First, using parchment paper is always preferable to aluminum, which has been linked to a host of chronic ailments. Second, these packets are packed with zucchini, green beans, peas and mint versus starchy veggies that aren’t as good for SIBO recovery.
It’s a fabulous quick dinner that also happens to be paleo, Whole30 friendly, anti-inflammatory, low FODMAP, and all around delicious.
As for me, I’m spending a few days in LA after a restorative and informative (!!) weekend in Arizona at Mind Body Green’s Revitalize conference. I can’t wait to report back on all the things I learned and get home to start developing recipes around them.
With health and hedonism,
p.s. If you’re looking to save time in your low FODMAP kitchen, check out some of these fabulous store bought sauces, spice mixes and condiments.
Coconut Lime Shrimp Packets with Summer Veggies
- 1 pound extra-large shrimp 26-32 count, peeled and deveined
- 1 cup coconut cream from the top half of a 14.5 ounce can of full fat coconut milk
- 2 tablespoons minced ginger
- 1/4 cup fresh lime juice
- 1 teaspoon sambal olek or your favorite Asian hot sauce
- Sea salt
- 1 medium zucchini about 1/2 pound, thinly sliced
- 1/2 pound French string beans trimmed
- 1 cup fresh English peas or chopped sugar snap peas
- 1/3 cup mint leaves finely chopped
- Olive oil
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, toss the shrimp, coconut cream, ginger, lime juice, sambal olek and 1/2 teaspoon sea salt 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, 10 or so green beans, and 1/4 cup of peas, 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, season with salt, and garnish with mint.
- 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.