15m
PREP TIME
15m
COOK TIME
186
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
-
1/4
cup
Thai Kitchen® Unsweetened Coconut Milk
![substitution]( "substitution")
Substitutions available
/ Thai Kitchen® Gluten Free Lite Coconut Milk
- 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 sea salt from McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
INSTRUCTIONS
- 1 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.
- 2 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.)
- 3 Toss vegetable noodles and oil in large bowl. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
- 4 Bake 10 to 15 minutes or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
TIPS AND TRICKS
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.
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