Hope everyone had a wonderful Easter! The weather sure was lovely and got me all excited about all things warm.
With that being said, this dish reminds me of summer. I just had a friend lend me a zoodle maker so I have been patiently waiting for zucchini to show up in my bin so I can have at it and get my zoodle on. There are so many dishes you can make with the zoodles, but since I am also a major avocado junky, I felt the need to marry the two to make a lovely dish. Feel free to get creative and improvise…you won’t be disappointed.
Enjoy!
For the zoodles:
~ 2 avocados, peeled
~ 1/2 cup fat free Greek yogurt
~ 4 tablespoons lime juice
~ 1 teaspoon minced garlic
~ 1/2 teaspoon salt
~ 1/2 teaspoon pepper
~ 20 basil leaves
~ 2-3 medium zucchinis
For the shrimp:
~ 1 tablespoon coconut oil
~ 1/4 teaspoon salt
~ 1/8 teaspoon pepper
~1 tablespoon lime juice
~ 16 ounces medium shrimp, raw
Use a spiralizer, food processor, or julienne slicer to create zoodles from the zucchinis.
In a large bowl, toss the zoodles with the sauce until they are coated.
In a medium bowl, combine the coconut oil, salt, pepper, and lime juice. Whisk together until the oil is emulsified. Add the shrimp and toss until coated.
Add a smidge of coconut oil to a saute pan, and heat over medium.
Add the shrimp and cook for about 4-5 minutes until the shrimp is opaque.
Serve by placing the zoodles on each plate and topping with a few shrimp.
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