Ingredients

The following ingredients have 3 Servings
  • 1 12oz package Green Giant® Veggie Carrot Spirals
  • 1 13.66oz 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)

Instruction

  • 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!