Food and Recipe

Coconut lime shrimp with zoodles – A single-pan meal recipe

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!

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

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Coconut Lime Shrimp with Zoodles Recipe

  1. Course: Main Dish
  2. Cuisine: American
  3. Prep Time: 15m
  4. Cook Time: 15m
  5. Calories: 186
  6. Ingredients: 12
  7. Servings: 4
  8. Recipe Author: McCormick

Ingredients

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.

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Nutrition information (per Serving)
  1. Calories: 186
  2. Total Fat: 10g
  3. Cholesterol: 168mg
  4. Sodium: 413mg
  5. Carbohydrates: 5g
  6. Fiber: 1g
  7. Protein: 19g

Related Products




McCormick Ground Ginger, 0.7 OZ
McCormick Roasted Garlic Powder, 2.62 Oz
McCormick Hot Shot Red & Black Pepper Blend, 2.62 oz

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