Go Back
+ servings
shrimp boil packet on a sheet pan with lime
Print

Coconut Lime Shrimp Packets with Summer Veggies

It 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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  • 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.

Notes

For Whole30, sup a compliant Sriracha sauce for Sambal Oelek and omit peas.