Coconut Lime Shrimp with Zoodles

While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.

Coconut Lime Shrimp with Zoodles

Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don't need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

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

  1. Heat oven to 375 degrees F.
  2. 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.
  3. Refrigerate for 15-30 minutes.
  4. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  5. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  6. Bake for 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender.
  7. Serve shrimp over vegetable noodles.

Prep: 15 min | Cook: 15 min | Servings: 4

Recipe used with permission from: McCormick