ORANGE SHRIMP AND “NOODLES” EN PAPILLOTE

PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS

2 teaspoons minced fresh ginger

2 teaspoons minced fresh garlic

2 tablespoons coconut aminos

1 tablespoon freshly squeezed orange juice

1 teaspoon olive oil

1 teaspoon chili paste (or more to taste)

1 medium butternut squash, peeled, seeded, and spiralized or cut into noodle-like strands

1½ pounds uncooked large shrimp, peeled and deveined

Sea salt and black pepper, to taste

¼ cup minced fresh cilantro

1.Preheat the oven to 400 degrees F.

2.Make the marinade: In a small bowl, add the ginger, garlic, coconut aminos, orange juice, olive oil, and chili paste and whisk to combine.

3.In a large bowl, toss the butternut squash noodles and shrimp with the marinade.

4.Cut four 16 × 12-inch pieces of parchment paper and fold each in half. Open the parchment paper and arrange one-quarter of the noodles and shrimp in the center of the top half of each parchment. Generously season with salt and pepper. Sprinkle the cilantro on top.

5.Fold the bottom half of the parchment paper over the shrimp and noodles. Start folding and crimping the parchment paper ends together from one end all the way around to the other end, creating a sealed envelope. Fold the end under the packet. The packet should be fully encased, with no breaks in the parchment paper for steam to escape. Place the packets on a baking sheet.

6.Bake the shrimp and noodle packets for 15 minutes and remove from the oven. Serve the packets on plates, tearing them open just before serving.

Quick Tip: En papillote is a French way of saying “cooked in paper.” The sky is the limit when it comes to cooking en papillote. Combine chicken or fish with veggies, top with some fresh herbs or marinade, then simply wrap in parchment paper and bake in the oven!

NUTRITION

Calories: 198

Fat: 2 g

Carbohydrates: 17 g

Sodium: 265 mg

Fiber: 2 g

Protein: 33 g

Sugar: 2 g