Avocado Basil Zoodles & Shrimp

There is nothing like carrying your groceries on a humid 100 degree day, nothing. This is especially true when you decide it’s necessary that you buy a watermelon on said day (perhaps a hint for next week).

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Carrying watermelons and groceries reminds me of growing up and going to pick pumpkins. My mom’s rule was always “you only can pick a pumpkin that you can carry.” However, she never specified the distance that one must carry said pumpkin. So my sister and I (especially my sister) always pushed the limit.

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me (right) and my sister carrying our pumpkins (like i said we pushed the limit)                      we were also 90s fashion icons

That is exactly how i feel about walking with groceries. I always can carry what I buy at the store but I never factor in the distance. I make the same mistake every time and today was no exception.

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So after carrying my groceries in the DC heat (which never lets up), I crave something fresh and cool. That is where the zoodles come in. Zucchini is totally a trendsetter when it comes to spiralizing phase. And as is the case with zucchini, nothing beats the original. I find it easy to mess up when I am spiralizing other veggies but zucchinis always come out perfect and this recipe is no exception!

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Avocado Basil Zoodles & Shrimp

  • Servings: 1 bowl
  • Time: 15 minutes
  • Print

A creamy avocado basil sauce pairs perfectly with spiralized zucchini

Ingredients

  • 1 large zucchini’s
  • 2 tsp olive oil
  • 8-10 medium basil leaves
  • 1/2 an avocado
  • 1 clove garlic, minced
  • 1 TBSP Parmesan cheese
  • 5 shrimp (if frozen, defrosted)

Directions

  1. Spiralize the zucchini
  2. In a large skillet add 1/2 tsp of olive oil and the spiralized zoodles. Cook for 3-5 minutes
  3. In a small food processor or blender, add the bail, avocado, garlic, and 1 tsp of olive oil. Pulse until well combined.
  4. Add the cooked zoodles to a bowl. Pour the avocado sauce over the zoodles.
  5. In the same pan, add the last 1/2 tsp of olive oil. Add the shrimp (I defrosted frozen wild shrimp). Cook the shrimp for 5-8 minutes.
  6. Add the shrimp to the bowl of zoodles, sprinkle the Parmesan on top.
  7. Enjoy

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