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Coconut-Lime Shrimp with Zoodles

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Coconut-Lime Shrimp with Zoodles

 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.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories186
% Daily Value *
Total Fat 10g13%

Saturated Fat 3g15%
Cholesterol 168mg57%
Sodium 508mg23%
Total Carbohydrate 1g1%

Dietary Fiber 5g18%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.