Coconut Lime Shrimp with Zoodles

Everything cooked 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!

Ingredients
Serves: 4
Directions
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • 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, foil-lined baking pan.

  • 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.

Cooking tip

Test Kitchen Tips: 

• For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

• Use leftover coconut milk as a coffee creamer or to make smoothies, hot cocoa, oatmeal and stir fries.

Nutrition information

(Amount per serving)

  • 186Calories: 186Cholesterol: 168mg
  • Sodium: 508mgProtein: 19g
  • Total Fat: 10gSaturated Fat: 3g
  • Fiber: 1gCarbohydrate: 5g
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