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!

Low carb, high fat meal consisting of shrimp and zucchini and coconut oil

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

In a food processor, pulse the avocado, yogurt, lime juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.

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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