This isn’t any plain old en papillote recipe, where veggies and protein are steamed in parchment paper in the oven. Well, it is and it isn’t. The veggies and protein in this recipe are steamed in parchment paper in the oven, but the resulting dish is anything but plain!
Spicy chili is balanced with sweet, fresh orange in this dish of plump, juicy shrimp and tender, sweet butternut squash noodles. While you’d expect that a dish with this much flavor would take time and effort, you’ll be pleasantly surprised to find that this dish is ready from start to finish in only 30 minutes. And clean up is a breeze, simply crumble up the parchment paper packet once you’ve devoured its contents, and just like that clean up duty is done.
2 teaspoons fresh ginger, minced
2 teaspoons fresh garlic, minced
1 tablespoon fresh orange juice
2 tablespoons coconut aminos
1 teaspoon olive oil
1 teaspoon chili paste (more to taste for spicier)
1 butternut squash, turned into noodles with spiral slicer
1½ pounds large shrimp, peeled and deveined
sea salt and black pepper
¼ cup fresh cilantro, minced