Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
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 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 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 10-15 minutes, or until shrimp
turn pink and are cooked through and
noodles are tender. Serve shrimp over
vegetable noodles.
Test kitchen tip: For faster prep, use 4
cups store-bought spiralized vegetable
noodles instead of spiralizing them
yourself.
