Creamy Avocado Zoodles with Chipotle Lime Shrimp

Name: Creamy Avocado Zoodles with Chipotle Lime Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 avocados ((peeled)); 1/2 cup fat free Greek yogurt; 4 tablespoons lime juice; 1 teaspoon minced garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper; small handful basil leaves ((I used about 25 leaves)); 3 medium zucchinis; 2 cups broccoli florets ((optional)); 1/2 teaspoon chipotle powder ((use more if you like things spicy!)); 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon lime juice; 16 ounces medium shrimp ((raw))

Published: Apr 22, 2015 Modified: Aug 21, 2022 by Kristin King / This post may contain affiliate links

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Have your doubts about whether zoodles are really a good swap for regular noodles? Then you should give this recipe a try and see what you think!

Close up view of cooked shrimp on a bed of avocado zoodles.

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Would you believe these 'noodles' are made from zucchini? They are a fantastic substitute for carb-laden, processed pasta, and a great way to get additional veggies into your kids.

I made these zoodles using the Spiralizer that my mom lent to me, but there are other ways you can make them even if you don't have a Spiralizer. You can use a food processer, or even a julienne slicer. But if you have a Spiralizer or can borrow one, I recommend it highly. They are so quick and fun to use!

Close up shot of creamy avocado noodles with chipotle lime shrimp on a red plate.

By the way, this recipe does not even require that you cook the zoodles. The only cooking you have to do here is for the shrimp, which is a quick and easy process. This dinner was on the table in less than 15 minutes!

Close up shot of creamy avocado noodles with chipotle lime shrimp in a blue bowl.

If you aren't familiar with how to peel an avocado, it really is very easy. Here are the steps:

With a very sharp knife, carefully slice the avocado lengthwise until you hit the seed. Turn the avocado over and do the same on the other side, so that the knife lines up with the slice line from the first cut. At this point, you should have a cut around the entire avocado.
Gently pull the two halves while slightly twisting back and forth to separate them.
Carefully remove the seed by digging it out with a spoon. Or, if you want to live on the edge, you can tap the pit with the blade of the knife to embed it a little into the pit. Then twist gently and lift to remove. (Be careful! I am always afraid I am going to miss and end up embedding the knife in my hand!)
Scoop out the avocado flesh with a spoon. Or if you need avocado slices, you can use a knife to cut the half lengthwise again, and then just use your hand to peel back the rind.

Here's another avocado tip for you. If your avocados are ripe, but you don't plan to use them for another couple of days, place them in the refrigerator. This will buy you another 2-3 days to use them before they get overripe.

Close up shot of creamy avocado noodles with chipotle lime shrimp on a brown plate.

This recipe is healthy and delicious, and so flavorful. Even without the shrimp, the zoodles themselves with the sauce are a tasty treat and perfect to serve on a warm spring or summer day when you don't really want to turn that oven on!

And if you're a huge fan of shrimp like I am, you've got to try these Bang Bang Shrimp Tacos!

(Pssst...How much do you know about about avocados? Check out my article about what does avocado taste like to discover the best way to choose avocados, how to extract the flesh for eating, and get some great ideas for how to prepare them!)