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.
Prep: 15 min | Cook: 15 min | Servings: 4
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.
- 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
- Heat oven to 375 degrees 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 for 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 for 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender.
- Serve shrimp over vegetable noodles.
Recipe and photo used with permission from: