Zucchini Noodle Shrimp with Avocado & Garlic
Nutritional Information
Light zucchini noodles tossed with seared shrimp and creamy avocado. Garlic and lemon brighten the dish — no added oils, only fats from avocado and shrimp.
This recipe is originally for 1 servings. How many are you cooking for today?
- 10 5/8 ozs zucchini (spiralized, about 2 medium)
- 5 1/4 ozs large shrimp, peeled and deveined
- 3 1/2 ozs ripe avocado (about 1/2–1)
- 2 cloves garlic, thinly sliced
- 3/4 oz fresh basil leaves, torn
- 1 piece lemon (juice)
Pat shrimp dry and season with pepper. In a hot nonstick skillet, sear shrimp 1–2 minutes per side until opaque and just cooked through (use shrimp’s natural moisture—no oil needed). Remove and set aside.
In the same hot pan, briefly wilt garlic and zucchini noodles 1–2 minutes until just tender (use the residual heat; add a splash of water if necessary).
Toss zucchini noodles with flaked shrimp, diced avocado, torn basil and lemon juice. Serve immediately.
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