⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

🍽 Ingredients

• 1 medium Zucchini
• 4 oz Shrimp
• 1 ripe Avocado
• 1 tablespoon Lime juice
• 1 tablespoon Olive oil
• to taste Salt and pepper

📖 Instructions

1. First things first, wash and prep your zucchini. Give them a good scrub and then use a spiralizer (or a vegetable peeler if that's all you've got – it just takes a little more elbow grease!) to create your zoodles. Aim for fairly thin noodles for a good texture, not too thick, like spaghetti. If you’re using a peeler, just create long ribbons and then chop into shorter lengths.
2. Next, let's get the shrimp going. Pat those little guys dry with paper towels. This helps them brown nicely in the pan. Season them simply with salt, pepper, and maybe a pinch of garlic powder if you're feeling fancy. We want the avocado flavor to shine, so keep it understated with the shrimp seasoning.
3. Heat up a large skillet over medium-high heat. Add a tablespoon or two of olive oil (or your favorite cooking oil). Once it's shimmering, toss in your shrimp. Cook them until they’re pink and opaque, about 2-3 minutes per side – depending on the size. Remove them from the pan and set aside, keeping them warm.
4. Now for the star of the show – the creamy avocado sauce! In a mixing bowl, mash up one ripe avocado with a fork. I find it easier to do this first then adding the other ingredients. Add a couple of tablespoons of lime juice (this will help stop the avocado from browning too quickly), and a pinch of salt and pepper. If you want it a little thinner, add a splash of milk or water, a tablespoon at a time, until you achieve your desired consistency. Stir well until it's super smooth and creamy.
5. Finally, it’s time to bring everything together! Add your zoodles to the same skillet you used for the shrimp. Cook them for just 2-3 minutes, stirring occasionally, until they’re slightly tender-crisp. We're not looking to overcook them here. Remember, we want to maintain that nice zucchini flavor and not make it mushy. Stir in the avocado sauce and gently toss to coat the zoodles completely. Then, add the cooked shrimp back to the pan and gently stir to combine.
6. Plate it up and serve it immediately! It tastes so amazing fresh. Garnish with some fresh cilantro or parsley, if you like. And there you have it – a super-delicious, healthy, and satisfying meal!

📝 Notes

• For best results, use a ripe but firm avocado. If your avocado is overly ripe, it might make the sauce too watery.
• Feel free to add a pinch of red pepper flakes for a little kick!
• Don't overcrowd the skillet when cooking the shrimp; cook in batches if necessary to ensure even cooking and browning.
• If you don’t have a spiralizer, you can use a vegetable peeler to create thin zucchini ribbons, then chop them into noodle shapes