AuthorMike EgrieCategory, DifficultyIntermediate
Coconut-Lime Shrimp with Zoodles
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 ¼ cup Thai Kitchen® Coconut Milk
 1 tsp McCormick® Ground Ginger
 ½ tsp McCormick® Garlic Powder
 ¼ tsp McCormick® Crushed Red Pepper
 1 tbsp fresh lime juice
 1 lb 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 tbsp oil
 ½ tsp salt
 ¼ tsp McCormick® Ground Black Pepper
1

For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.

2

Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.

3

Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.

Make it a meal: Serve with an Asian greens salad with ginger dressing.

Culinary: Sheet pan meals
Sheet pan meals are a great mostly hands-off way to get weeknight meals on the table quickly. Having the right sheet pan is the key—choose a sturdy stainless steel or aluminum 18-x 13- inch sheet pan with a 1-inch lip around the edge. For easy clean up, always line your sheet pan with parchment paper or foil.

Nutrition: Shrimp
All shrimp has a sweet, mild flavor and a firm texture that work well in many recipes. Shrimp is a lean source of protein, and an excellent source of vitamin B12.

Ingredients

 ¼ cup Thai Kitchen® Coconut Milk
 1 tsp McCormick® Ground Ginger
 ½ tsp McCormick® Garlic Powder
 ¼ tsp McCormick® Crushed Red Pepper
 1 tbsp fresh lime juice
 1 lb 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 tbsp oil
 ½ tsp salt
 ¼ tsp McCormick® Ground Black Pepper

Directions

1

For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.

2

Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.

3

Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.

Coconut-Lime Shrimp with Zoodles
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