Coconut-Lime Marinated Shrimp + Voodles

·         3 limes
·         3/4 cup light coconut milk
·         1 tsp low-sodium soy sauce
·         2 cloves garlic
·         1 1-inch piece fresh ginger
·         1 red chile
·         1 1/2 cup fresh cilantro
·         2 scallions, thinly sliced, white and green parts separated
·         1 large, thick carrot
·         2 medium zucchini
·         1 red pepper, thinly sliced
·         1 lb cooked, peeled, deveined shrimp

1.      Finely grate zest of one lime into a large bowl, then squeeze in juice of all limes (should yield about 1/4 cup). Whisk in coconut milk and soy sauce. Finely grate in garlic, ginger, and 1/2 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 for 10 minutes.
3.     After 10 minutes, fold in red pepper, shrimp, and remaining cilantro. Sprinkle with remaining scallions and sliced chile.
Per serving: 225 calories, 5.5 g fat (2.5 g sat), 32 g protein, 415 mg sodium, 14 g carb, 7 g sugars, 3 g fiber

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