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.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.
Nutrition Facts
| Calories | 270 |
| Total Fat | 7 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 145 milligrams |
| Sodium | 920 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 3 grams |
| Sugar | 3 grams |
| Protein | 19 grams |
Reviews
This recipe was not what I thought it would be. Very bland indeed. It could have been a lot better with more Thai seasonings.
R
Kk
I made this exactly as written and it was bland beyond belief. It had no flavor at all. I ended up tossing it out despite regretting wasting a pound of shrimp.
I was determined to try this recipe since we both love shrimp but my husband’s choices are fried!! Since I have never ventured into Asian foods, the initial cost was significant and for an older cook, the prep was more than usual. Doubting the results, my first taste was an unexpected pleasure!!! Loved it and my husband did eat all the I fried shrimp!!!
I loved this recipe! Followed along as directed but added a bit more curry paste and some red pepper flakes to spice it up a little. I also made about half as much sauce extra and used at the end in the noodles. I love lemongrass and this was an excellent example of the subtle yet bright flavor it can add to dishes.
The flavors were incredible! Followed the recipe exactly, except I added salt and pepper to the shrimp before adding the sauce. Picky husband licked his plate clean! So delicious, and low calorie, which is an added bonus.
This was slightly more complicated than I am used to but worth it, my whole family was so impressed!
This was an easy recipe, and had great light flavors. Perfect for a lunch.
I would recommend increasing the lemongrass or use a lemongrass paste for a brighter flavor.