Avocado-Basil Zucchini Noodles with Chili-Lime Shrimp and Corn
Get creative with raw zucchini noodles. This dish is fresh and light yet savory too due to the avocado-basil sauce. The fresh corn also provides a bit of sweetness.
Servings Prep Time
2people 7minutes
Cook Time
5minutes
Servings Prep Time
2people 7minutes
Cook Time
5minutes
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl and set aside.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  4. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.
  5. Plate the noodles into a bowl.
  6. Season shrimp with salt, pepper and chile powder. Set aside.
  7. Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.
  8. Top the zucchini noodles with the shrimp and enjoy!