Zucchini Noodle Bowl with Ginger Shrimp and Avocado
Nutritional Information
Light, whole-food keto noodle bowl featuring spiralized zucchini, sautéed shrimp and fresh avocado. Flavored with ginger, garlic and lemon — no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 cups zucchini noodles (about 2 medium zucchinis)
- 10 ozs raw shrimp, peeled and deveined
- 1 whole ripe avocado, sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon sea salt (optional)
Pat shrimp dry and toss with grated ginger, minced garlic, lemon juice, pepper and salt.
Warm a heavy skillet over medium-high heat. Add shrimp in a single layer; cook 1–2 minutes per side until opaque and cooked through (use shrimp's own moisture; no oil required). Remove and set aside.
In the same skillet, briefly toss zucchini noodles 1–2 minutes until warmed but still al dente.
Divide zoodles between bowls, top with cooked shrimp and sliced avocado.
Sprinkle with chopped cilantro and an extra squeeze of lemon before serving.
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