One-pan dinners are the weeknight’s bread and butter of success. They are easy, time saving, dish saving, sanity saving. They are the gosh-darned heroes of the weekly menu.
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I’m no stranger to spiralized vegetables. When it comes to eating veggies, I do quite prefer when they mimic a favourite carb-like pasta. So this recipe is definitely up my alley when it comes to a healthy option that offers maximum flavor.
We spiralized a few different veggies here, with yellow and green zucchini, alongside sweet potato and rainbow carrots. You can choose a veg of choice here, but we loved how colorful this dish came out!
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With coconut, green curry and lime flavors infused throughout the shrimp, and roasted vegetable spiral “noodles”, this is a meal that will be repeated, most definitely.
Plus, did we mention the fact that it’s baked on ONE PAN? *cue choir of angels, please*
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Ingredients
- 1 yellow zucchini, spiralized
- 1 green zucchini, spiralized
- 1 cup sweet potato or butternut squash, spiralized
- 2 carrots, spiralized
- 1lb large shrimp, peeled & deveined (tails on)
- 1/4 cup coconut milk
- 1 tsp Thai green curry paste
- 1 tsp minced garlic
- pinch of salt
- 1/2 lime, juiced
- 2 tsp olive oil
- salt & pepper to taste
- Lime slices
Equipment
- Mixing bowl
- Baking Sheet
- Parchment Paper
Method
- Preheat your oven to 375 degrees Fahrenheit.
- In a small mixing bowl, combine coconut milk, green curry paste, garlic, salt & lime juice. Toss in your shrimp (if previously frozen, make sure it is completely thawed before doing so). Remove one at a time and place onto one half of a parchment lined baking sheet.
- Take all your spiralized veggies, and place on the other half of the baking sheet, and drizzle with olive oil, salt & pepper. Toss.
- Place lime slices on top of the shrimp, and bake in the oven for 10-15 minutes or until the shrimp is no longer translucent and a bright pink.
- Remove from oven, and serve the shrimp over the vegetable noodles, finished with a squeeze of lime if you choose. Enjoy!
