Source: Parents Magazine


Recipe Summary test

45 mins
10 mins
55 mins
4 packets


Ingredient Checklist


Instructions Checklist
  • Place an oven rack in the top one-third of the oven and preheat oven to 425°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

  • In a large bowl whisk together the mayonnaise, chipotle, adobo sauce, lime peel, and lime juice. Add shrimp and toss to coat; set aside.

  • In a medium bowl combine the corn, beans, banana, green onions, and cilantro. Season with salt and pepper.

  • Working with one at a time, open up 1 parchment heart. Mound 1 cup of the corn mixture in the center of one side of the heart. Top with one-fourth of the shrimp mixture. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 10 minutes or until shrimp are opaque.

Nutrition Facts

357 calories; fat 12g; cholesterol 174mg; saturated fat 2g; carbohydrates 35g; insoluble fiber 6g; sugars 10g; protein 30g; vitamin a 437.3IU; vitamin c 13.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 52.4mcg; sodium 669mg; potassium 393mg; calcium 101mg; iron 3.6mg.