Coconut-Lime Shrimp with Zoodles Recipe | South Jersey

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

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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 186

% Daily Value *
Total Fat 10g16%

Saturated Fat 3g15%
Cholesterol 168mg57%
Sodium 508mg22%
Total Carbohydrate 1g1%

Dietary Fiber 5g20%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Coconut-Lime Shrimp with Zoodles