Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn
Prep Time 7 minutes mins
Cook Time 5 minutes mins
Total Time 12 minutes mins
Servings 2
- For the sauce:
- 5 tsp lime
- 8 cranks of the sea salt grinder
- 10 cranks of the peppercorn grinder
- 1 avocado
- 1/4 cup Chobani 0% plain Greek yogurt
- 12 basil leaves
- 1 medium clove of garlic minced
- For the rest:
- 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
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!