Coconut- Lime Shrimp And Zoodles Recipe

0
37

image

Danielle Daly

When it’s 90 degrees out, you don’t want to turn on the stove—or the oven, toaster, or microwave. This no-cook voodle dish (not a typo, that’s veggies + noodles) gives your kitchen appliances a necessary vacay—and still gets on the table in 25 minutes. Zero sweat!

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Cal/Serv:
225

Yields:

4


servings

Total Time:

0

hours

25

mins

1
tsp.

low-sodium soy sauce

1


1-inch piece fresh ginger

2


scallions, thinly sliced, white and green parts separated

1


large, thick carrot (at least the diameter of a quarter)

2


medium zucchini (12–14 oz total)

1


red pepper, thinly sliced

1
lb.

cooked, peeled, deveined shrimp

  1. Finely grate zest of 1 lime into a large bowl, then squeeze in juice of all limes (should yield about ¼ cup). Whisk in coconut milk and soy sauce. Finely grate in garlic, ginger, and ½ red chile. Finely chop 1/2 cup cilantro and stir into the bowl along with scallion whites. Thinly slice rest of chile and set aside.
  2. Using a spiralizer fitted with the finest noodle blade, spiralize carrot, then use a larger blade to spiralize zucchini. Toss voodles in coconut milk mixture; let sit 10 minutes.
  3. After 10 minutes, fold in red pepper, shrimp, and remaining cilantro. Sprinkle with remaining scallions and sliced chile

Per serving: 225 cal, 5.5 g fat (2.5 g sat), 32 g protein, 415 mg sodium, 14 g carb, 7 g sugars (0 g added sugars), 3 g fiber

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