Coconut Lime Shrimp with Zoodles
Ingredients
- 1/4 cup Thai Kitchen Coconut Milk regular or lite
- 1 teaspoon McCormick Ground Ginger
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Crushed Red Pepper
- 1/4 teaspoon McCormick Pure Lime Extract
- 1 pound large shrimp peeled and deveined
- 1 small zucchini cut into thin noodles with spiralizer
- 1 medium yellow squash cut into thin noodles with spiralizer
- 1 medium carrot cut into thin noodles with spiralizer
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Ground Black Pepper
Instructions
- Heat oven to 375° F.
- In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
- Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
- In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
- Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
Notes
Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.