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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.
Prep Time7 mins
Cook Time5 mins
Total Time12 mins
Servings: 2 people

Ingredients

Sauce

  • 5 Tsp lime
  • 8 cranks sea salt grinder
  • 10 cranks peppercorn grinder
  • 1 avocado
  • 1/4 cup Chobani 0% plain Greek yogurt
  • 12 basil leaves
  • 1 medium clove of garlic minced

Main

  • 2.5-3 zucchinis, Blade C
  • salt and pepper to taste
  • 2 Tsp chili powder or more (to season shrimp)
  • 8 medium shrimp
  • 1 whole lime
  • 1 ear of corn
  • olive oil cooking spray

Instructions

  • Preheat the oven to 400 degrees.
  • 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.
  • Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  • Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.
  • Plate the noodles into a bowl.
  • Season shrimp with salt, pepper and chile powder. Set aside.
  • 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.
  • Top the zucchini noodles with the shrimp and enjoy!