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5 from 10 votes

Creamy Avocado Zoodles with Chipotle Lime Shrimp

Zucchini noodles smothered in a creamy avocado sauce and topped with zingy, tangy shrimp!
Prep Time15 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 226kcal
Author: Kristin


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:

  • 1/2 teaspoon chipotle powder (use more if you like things spicy!)
  • 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.


Calories: 226kcal | Carbohydrates: 13g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 923mg | Potassium: 791mg | Fiber: 6g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 58.3mg | Calcium: 169mg | Iron: 2.7mg