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Lemongrass Coconut Shrimp and Noodles Parchment Packs

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Ingredients

Adjust Servings:
4 ounces rice vermicelli
4 cups baby spinach
2 medium carrots, peeled and grated on the large holes of box grater (about 1 cup)
1/2 cup Thai-style canned coconut milk
1 1/2 teaspoons Thai red curry paste
1 teaspoon fish sauce
1 clove garlic, finely grated
Freshly grated zest of 1 lime and 1 teaspoon lime juice, plus wedges for serving
3/4 teaspoon light brown sugar
Kosher salt
1 pound large shrimp, peeled and deveined
2 stalks lemongrass, quartered lengthwise

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Lemongrass Coconut Shrimp and Noodles Parchment Packs

Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance

Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance

  • 35
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book, then place 2 each on 2 rimmed baking sheets.

2
Done

Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside.

3
Done

Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.

4
Done

Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack.

5
Done

Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through.

6
Done

ransfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.

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