facebooktwitterRSS
valley food story banner
- Advertisement -
georgejeanie posted in Primanti Bros. serves up second ...

Another Pittsburgh entity moving into what should be a Cleveland market. Just can not compete ...

suggest removal

DACOUNTRYBOY posted in Ladies’ Beer Club of Youngstown ...

“The idea of a beer club for women is really cool.” Too much beer indulgence ...

suggest removal

walter_sobchak posted in Ladies’ Beer Club of Youngstown ...

The ladies have figured out that it is better to drink one or two quality ...

suggest removal

valleygal posted in Ladies’ Beer Club of Youngstown ...

For any gals interested in the Ladies' Beer Club of Youngstown, check out their Facebook ...

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions

52°F

A Few Clouds
EVENTS

Other Food Stories on Vindy.com

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

October 18, 2017
Each week, this column offers recipes from Valley cookbooks. If ...

Wholesome morning recipes to embrace all season long

October 18, 2017
Family Features As leaves fall and temperatures cool, put a ...

Soup great for a day to stay inside

October 18, 2017
Slow-Cooked Coconut Curry Turkey Noodle Soup 4 Servings 1/4 cup ...

Pumpkin recipes for autumn

October 18, 2017
Family Features Fall is perfect for making time for fun ...

» More food Stories
- Advertisement -
 

« Valley Food Home

Try dinner from a single-pan



Published: Wed, October 4, 2017 @ 12:00 a.m.

Coconut Lime Shrimp with Zoodles

mccormick.com

Everything cooked 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!

Prep time: 15 minutes

Cook time: 15 minutes

Calories: 186

Servings: 4

1/4cup Thai Kitchen Coconut Milk Substitutions available

1teaspoon McCormick Ginger, Ground

1/2 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Red Pepper, Crushed

1/4 teaspoon McCormick Pure Lime Extract

1pound large shrimp, peeled and deveined

1 small zucchini, cut into thin noodles with spiralizer

1 medium yellow squash, cut into thin noodles with spiralizer

1medium carrot, cut into thin noodles with spiralizer

2tablespoons oil

1/4 teaspoon McCormick Black Pepper, Ground

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.

Nutrition information (per Serving)

186Calories

10gTotal Fat

3gSaturated Fat

168mgCholesterol

508mgSodium

5gCarbohydrates

1gFiberSFlb 19gProtein


Don't Miss a Story

Sign up for our newsletter to receive daily news directly in your inbox.


HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2017 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes