Coconut-Lime-Marinated Vegetable Noodles and Shrimp

INGREDIENTS

4 Limes

1 c. light coconut milk

1 tsp. low-sodium soy sauce

2 cloves garlic

1 1-inch piece fresh ginger

1 red chile

1 c. fresh cilantro, including stems

2 scallions, thinly sliced, white and dark green parts separated

1 large thick carrot (at least the diameter of a quarter, about 5 oz)

2 medium zucchini (12 to 14 oz. total)

1 red pepper, cut into small thin pieces

1 lb. large cooked shrimp 

DIRECTIONS

1. Finely grate the zest of 1 lime into a large bowl, then squeeze in the juice of all the limes (you should get about 1/3 cup). Whisk in the coconut milk and soy sauce. Finely grate in the garlic, ginger, and half the red chile.
2. Remove the seeds from the remaining chile half and thinly slice it; set aside. Finely chop the cilantro stems and add to the bowl along with the white scallion parts; mix to combine.
3. Spiralize the carrot on the finest noodle blade, then the zucchini on a slightly larger noodle blade. Toss the noodles in the coconut milk mixture; let sit 10 minutes.
4. After 10 minutes, fold in the pepper, shrimp, and cilantro leaves. Sprinkle with remaining scallions and chile.