Coconut-Lime-Marinated Vegetable Noodles and Shrimp
These coconut milk and lime tossed veggie noodles will make your dining room table feel like an island getaway.
1c.light coconut milk
1tsp.low-sodium soy sauce
1 1-inchpiece fresh ginger
1c.fresh cilantroincluding stems
2scallionsthinly sliced, white and dark green parts separated
1large thick carrotat least the diameter of a quarter, about 5 oz
2medium zucchini12 to 14 oz. total
1red peppercut into small thin pieces
1lb.large cooked shrimp
Finely grate the zest of 1 lime into a large bowl, then squeeze in the juice of all the limes (you should get about 1/3 cup). Whisk in the coconut milk and soy sauce. Finely grate in the garlic, ginger, and half the red chile.
Remove the seeds from the remaining chile half and thinly slice it; set aside. Finely chop the cilantro stems and add to the bowl along with the white scallion parts; mix to combine.
Spiralize the carrot on the finest noodle blade, then the zucchini on a slightly larger noodle blade. Toss the noodles in the coconut milk mixture; let sit 10 minutes.
After 10 minutes, fold in the pepper, shrimp, and cilantro leaves. Sprinkle with remaining scallions and chile.
Yields: 4 Servings Nutrition Information for Each Serving: 237 Calories 6 Grams of Fat 4 Grams of Saturated Fat 239 Milligrams of Cholesterol 1,164 Milligrams of Sodium 29 Grams of Protein 17 Grams of Carbohydrates 3 Grams of Fiber