Zucchini Noodles with Garlic Shrimp and Avocado
Nutritional Information
Light zucchini ribbons tossed with plump garlic shrimp and diced avocado for creaminess — fast, whole-food keto lunch or dinner.
This recipe is originally for 1 servings. How many are you cooking for today?
- 8 ozs raw shrimp, peeled and deveined
- 2 mediums zucchini, spiralized (about 300 g)
- 1/2 medium avocado, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon sea salt
Season shrimp with salt and garlic. In a hot skillet, cook shrimp in their own juices 2–3 minutes per side until opaque. Remove shrimp.
Add spiralized zucchini to the same skillet and sauté 2 minutes until slightly softened. Return shrimp to pan, stir in lemon juice and red pepper flakes.
Remove from heat, fold in diced avocado gently and serve immediately so zucchini keeps a slight bite.
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