Prep time
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  • ¼ cup Thai Kitchen® Coconut Milk Substitutions available
  • 1 teaspoon McCormick® Ginger, Ground
  • ½ teaspoon McCormick® Garlic Powder
  • ¼ teaspoon McCormick® Red Pepper, Crushed
  • ¼ teaspoon McCormick® Pure Lime Extract
  • 1 pound 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 tablespoons oil
  • ¼ teaspoon McCormick® Black Pepper, Ground
  1. 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.
  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.
Recipe by Jodeze Home and Garden at