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Coconut Lime Shrimp with Zoodles
main dishes

Coconut Lime Shrimp with Zoodles

(4.0 Average )

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!

  • 15m

    prep time

  • 15m

    Cook Time

  • 186

    Calories

  • 12

    Ingredients

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Ingredients

4

Servings

Instructions

  • 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.

Nutrition information (per Serving)

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