Creamy Avocado Zoodles with Chipotle Lime Shrimp
Prep time
Cook time
Total time
Zucchini noodles smothered in a creamy avocado sauce and topped with zingy, tangy shrimp!
Recipe type: Entree
Serves: 6
For the zoodles:
  • 2 avocados, peeled
  • ½ cup fat free Greek yogurt
  • 4 tablespoons lime juice
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • small handful basil leaves (I used about 25 leaves)
  • 3 medium zucchinis
  • 2 cups broccoli florets (optional)
For the shrimp:
  • 3 teaspoons chipotle powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 16 ounces medium shrimp, raw
For the zoodles:
  1. In a food processor, pulse the avocado, yogurt, lime juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.
  2. Use a spiralizer, food processor, or julienne slicer to create zoodles from the zucchinis.
  3. If you are including the broccoli, blanch it (boil a large pot of water, drop the florets in for 1 minute, then drain and rinse with cool water until cooled).
  4. In a large bowl, toss the zoodles with the sauce until they are coated. If you are including the broccoli, toss them in with the zoodles as well.
For the shrimp:
  1. In a medium bowl, combine the chipotle powder, salt, pepper, and lime juice.
  2. Add the shrimp and toss until coated.
  3. Spray a skillet with nonstick spray, and heat over medium.
  4. Add the shrimp and cook for about 4-5 minutes until the shrimp is opaque.
  5. Serve by placing the zoodles on each plate and topping with a few shrimp.
Recipe by Dizzy Busy and Hungry! at