Spiralized Carrots with Shrimp in a Coconut Lemon Dill Sauce


  • 1 12oz package Green Giant® Veggie Carrot Spirals
  • 1 13.66oz can unsweetened Coconut Milk (regular, not lite)
  • 12 handfuls of fresh Dill Weed
  • 1 clove Garlic
  • 1 Lemon juiced (about 1/4 cup)
  • 1/21 tsp Sea Salt
  • 8 Jumbo Butterflied Shrimp
  • Pinch of Red Pepper Flakes
  • 12 Tbs EVOO (extra virgin olive oil)


  1. Add frozen Green Giant® Veggie Carrot Spirals to a large pan, cover and heat over med/high heat for about 10 minutes, drain any excess liquid
  2. While the carrot spirals are cooking make the sauce and the shrimp
  3. In a food processor add Coconut Milk, Dill, Garlic, Lemon Juice, and 1/2 tsp Salt (taste and add more to your liking), blend well and set aside
  4. Wash and dry Shrimp, sprinkle a pinch of Sea Salt and Red Pepper Flakes over them
  5. In a medium pan add EVOO and heat over med heat
  6. When oil is warm add Shrimp
  7. Saute 2-3 minutes until cooked through
  8. Add Shrimp and Coconut Sauce to cooked Green Giant® Veggie Carrot Spirals, heat for 1 minute
  9. Add carrot spirals to each plate, top with shrimp, and spoon desired coconut sauce over everything
  10. Serve immediately
  11. Enjoy!
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