Ingredients
- 1/4 cup Thai Kitchen Coconut Milk
- 1 teaspoon McCormick Ginger, Ground
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Red Pepper, Crushed
- 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
- 1/4 teaspoon McCormick Black Pepper, Ground
Directions
Coconut and lime reminds me of warmer weather. Pretend it’s 80 degrees outside and make this dish for yourself, family and friends. Enjoy!
xoxo,
Kristin
- Preheat oven to 375°F. Mix coconut milk, ginger, garlic powder, crushed red pepper and extract in large resealable plastic bag. Add shrimp; turn to coat well.
- Refrigerate 15 to 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Arrange shrimp in single layer in center of large, shallow baking pan. (For easier clean-up, try lining pan with foil.)
- Toss vegetable noodles and oil in large bowl. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
- Bake 10 to 15 minutes or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
Recipe from: https://www.mccormick.com/recipes/main-dishes/coconut-lime-shrimp-with-zoodles?utm_medium=social-media&utm_source=pinterest&utm_term=masterbrand&utm_content=recipe_better-for-you&utm_campaign=health-and-wellness&pp=0&epik=dj0yJnU9Z19UamNHOTBOTXpjS3JxSHQ5YktRYWRJaExvVEYta2smbj1iMkhwUDk5OHdKUTkteS1VMERCSlhnJnQ9QUFBQUFGeUdrQnM Serves 4
