Would you believe these ‘noodles’ are made from zucchini? They are a fantastic substitute for carb-laden, processed pasta, and a great way to get additional veggies into your kids. Have your doubts about whether zoodles are really a good swap for regular noodles? Then you should give this recipe a try and see what you think!
I made these zoodles using the Spiralizer that my mom lent to me, but there are other ways you can make them even if you don’t have a Spiralizer. You can use a food processer, or even a julienne slicer. But if you have a Spiralizer or can borrow one, I recommend it highly. They are so quick and fun to use!
By the way, this recipe does not even require that you cook the zoodles. The only cooking you have to do here is for the shrimp, which is a quick and easy process. This dinner was on the table in less than 15 minutes!
If you aren’t familiar with how to peel an avocado, it really is very easy. Here are the steps:
- With a very sharp knife, carefully slice the avocado lengthwise until you hit the seed. Turn the avocado over and do the same on the other side, so that the knife lines up with the slice line from the first cut. At this point, you should have a cut around the entire avocado.
- Gently pull the two halves while slightly twisting back and forth to separate them.
- Carefully remove the seed by digging it out with a spoon. Or, if you want to live on the edge, you can tap the pit with the blade of the knife to embed it a little into the pit. Then twist gently and lift to remove. (Be careful! I am always afraid I am going to miss and end up embedding the knife in my hand!)
- Scoop out the avocado flesh with a spoon. Or if you need avocado slices, you can use a knife to cut the half lengthwise again, and then just use your hand to peel back the rind.
Here’s another avocado tip for you. If your avocados are ripe, but you don’t plan to use them for another couple of days, place them in the refrigerator. This will buy you another 2-3 days to use them before they get overripe.
This recipe is healthy and delicious, and so flavorful. Even without the shrimp, the zoodles themselves with the sauce are a tasty treat and perfect to serve on a warm spring or summer day when you don’t really want to turn that oven on!
Creamy Avocado Zoodles with Chipotle Lime Shrimp
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
- small handful basil leaves (I used about 25 leaves)
- 3 medium zucchinis
- 2 cups broccoli florets (optional)
For the shrimp:
- 3 teaspoons chipotle powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon lime juice
- 16 ounces medium shrimp (raw)
For the zoodles:
- 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.
- If you are including the broccoli, blanch it (boil a large pot of water, drop the florets in for 1 minute, then drain and rinse with cool water until cooled).
- In a large bowl, toss the zoodles with the sauce until they are coated. If you are including the broccoli, toss them in with the zoodles as well.
For the shrimp:
- In a medium bowl, combine the chipotle powder, salt, pepper, and lime juice.
- Add the shrimp and toss until coated.
- Spray a skillet with nonstick spray, 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.
Note: This post has been shared at THESE link parties!
Want to keep up with the latest yummy recipes on DBH?
Sign up to receive new recipes in your inbox (only 1 email per week)!