Did everything cook on one sheet pan? Count us in. This single-pan meal calls for McCormick Lime Extract instead of zest for a more concentrated flavor, plus McCormick red pepper for added heat.
Serve baked shrimp over warm zucchini, yellow squash and carrot spirals for an elegant presentation and amazing taste!
For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.
Coconut Lime Shrimp with Zoodles Recipe
- Course: Main Dish
- Cuisine: American
- Prep Time: 15m
- Cook Time: 15m
- Calories: 186
- Ingredients: 12
- Servings: 4
- Recipe Author: McCormick
Ingredients
- 1/4 cup Thai Kitchen Coconut Milk
- 1 tsp McCormick Ginger
- 1/2 tsp McCormick Garlic Powder
- 1/4 tsp McCormick Red Pepper
- 1/4 tsp McCormick Pure Lime Extract
- 1 pound large shrimp
- 1 small zucchini
- 1 medium yellow squash
- 1 medium carrot
- 2 tsp oil
- 1/4 tsp McCormick Black Pepper
Instructions
- Preheat oven to 375°F. Mix coconut milk, ginger, garlic powder, crushed red pepper and extract in a 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 a single layer in the center of the large, shallow, foil-lined baking pan.
- Toss vegetable noodles and oil in a 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.
Nutrition information (per Serving)
- Calories: 186
- Total Fat: 10g
- Cholesterol: 168mg
- Sodium: 413mg
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
