Easy to prepare, nutritious and nice to look at. What’s not to like about seafood?
Seafood pairs well with all sorts of flavours – from chilli seasoning to lime extract – and bakes quickly, with minimal clean-up.
Follow these simple tips from Dr Wendy Bazilian, an American health adviser and dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:
- While lemon is a great complement to seafood, think about pairing it with other citrus flavours like orange and lime. Try marinating shrimp in a mixture of light coconut milk, lime extract, ginger and red pepper.
- Add colourful vegetables like zoodles (noodle shapes cut from courgette) or asparagus to your baking tray to boost both seafood and vegetable servings. You don’t need a spiraliser to make zoodles because many grocery stores offer them ready-made.
- Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.
Explore more recipes for spring and beyond at McCormick.com.
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Coconut Lime Shrimp with Zoodles
Prep time: 15 minutes
Cook time: 15 minutes
- 1/4 cup Thai Kitchen Coconut Milk (regular or light)
- 1 tsp McCormick Ground Ginger
- 1/2 tsp McCormick Garlic Powder
- 1/4 tsp McCormick Crushed Red Pepper
- 1/4 tsp McCormick Pure Lime Extract
- 450g large shrimp, peeled and de-veined
- 1 small courgette, cut into thin noodles with spiraliser
- 1 medium yellow squash, cut into thin noodles with spiraliser
- 1 medium carrot, cut into thin noodles with spiraliser
- 2 tbsp oil
- 1/2 tsp salt
- 1/4 tsp McCormick Ground Black Pepper
Heat oven to 190 C
- In a large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
- Refrigerate for 15-30 minutes. Remove the shrimp from the marinade. Discard any remaining marinade. In the centre of a large, shallow, foil-lined baking pan, arrange shrimp in a single layer.
- In a large bowl, toss the vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread the noodles around the shrimp in the pan.
- Bake for 10-15 minutes or until the shrimp is cooked through (will turn pink) and the noodles are tender. Serve the shrimp over vegetable noodles.
Orange Chili Sheet Pan Salmon
Prep time: 10 minutes
Cook time: 20 minutes
- Nonstick cooking spray
- 2 tbsp olive oil
- 2 tsp McCormick Pure Orange Extract
- 900g salmon fillets, skin removed
- 450g asparagus, ends trimmed
- 1 medium red bell pepper, cut into strips
- 1 package McCormick Original Chili Seasoning Mix
- 2 tbsp packed brown sugar
Heat the oven to 190 C. Spray a foil-lined, 33cm-by- 22cm baking tray with the nonstick cooking spray.
- In a small bowl, mix together the oil and orange extract. Place the salmon and vegetables on separate sides of the baking tray. Brush the vegetables with one teaspoon of extract mixture. Brush both sides of salmon with the remaining mixture.
- In a small bowl, mix together the seasoning mix and brown sugar. Sprinkle two tablespoons of seasoning mixture over the vegetables. Sprinkle both sides of salmon evenly with the remaining seasoning mixture.
- Bake for 20 minutes or until the fish flakes easily with a fork and the vegetables are tender.
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