Spiralized Carrots with Shrimp in a Coconut Lemon Dill Sauce
These Spiralized Carrots with Shrimp in a Coconut Lemon Dill Sauce are so delicious, healthy, and are super easy to make!
Ingredients
- 1 12 oz package Green Giant® Veggie Carrot Spirals
- 1 13.66 oz can unsweetened Coconut Milk regular, not lite
- 1 - 2 handfuls of fresh Dill Weed
- 1 clove Garlic
- 1 Lemon juiced about 1/4 cup
- 1/2 - 1 tsp Sea Salt
- 8 Jumbo Butterflied Shrimp
- Pinch of Red Pepper Flakes
- 1-2 Tbs EVOO extra virgin olive oil
Instructions
- 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
- While the carrot spirals are cooking make the sauce and the shrimp
- 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
- Wash and dry Shrimp, sprinkle a pinch of Sea Salt and Red Pepper Flakes over them
- In a medium pan add EVOO and heat over med heat
- When oil is warm add Shrimp
- Saute 2-3 minutes until cooked through
- Add Shrimp and Coconut Sauce to cooked Green Giant® Veggie Carrot Spirals, heat for 1 minute
- Add carrot spirals to each plate, top with shrimp, and spoon desired coconut sauce over everything
- Serve immediately
- Enjoy!
Nutrition
Calories: 328kcalCarbohydrates: 15gProtein: 7gFat: 29gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 32mgSodium: 394mgPotassium: 634mgFiber: 5gSugar: 8gVitamin A: 15412IUVitamin C: 12mgCalcium: 62mgIron: 2mg
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