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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup Thai Kitchen Coconut Milk (Substitutions available Thai Kitchen® Lite Coconut Milk)
- 1 tsp. ginger (McCormick®, Ground)
- 1/2 tsp. McCormick Garlic Powder
- 1/4 tsp. red pepper (McCormick®, Crushed)
- 1/4 tsp. extract (McCormick® Pure Lime)
- 1 lb. large shrimp (peeled and deveined)
- 1 zucchini (small, cut into thin noodles with spiralizer)
- 1 yellow squash (medium, cut into thin noodles with spiralizer)
- 1 medium carrot (cut into thin noodles with spiralizer)
- 2 Tbsp. oil
- 1/4 tsp. McCormick Black Pepper (Ground)
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Directions
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium180mg8% |
| Potassium620mg18% |
| Protein24g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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