Coconut Lime Shrimp With Zoodles

• 1/4 cup Thai Kitchen Coconut Milk Substitutions available Thai Kitchen(R) Lite Coconut Milk
• 1 teaspoon ginger McCormick(R), Ground
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon red pepper McCormick(R), Crushed
• 1/4 teaspoon extract McCormick(R) Pure Lime
• 1 pound 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 tablespoons oil
• 1/4 teaspoon McCormick Black Pepper Ground

1. Preheat oven to 375u0b0F. Mix coconut milk, ginger, garlic powder, crushed red pepper and extract in large resealable plastic bag. Add shrimp; turn to coat well.
2. 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.
3. Toss vegetable noodles and oil in large bowl. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
4. Bake 10 to 15 minutes or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

kitchen coconut milk, ginger, garlic, red pepper, lime, shrimp, zucchini, noodles, carrot, oil, black pepper

Taken from www.yummly.com/recipe/Coconut-Lime-Shrimp-with-Zoodles-2050441 (may not work)