Creamy Avocado Zoodles with Chipotle Lime Shrimp

• Gluten free

• Seafood

  • 16 oz Shrimp, medium raw

• Produce

  • 2 Avocados
  • 1 small handful Basil
  • 2 cups Broccoli florets
  • 3 tsp Chipotle, powder
  • 1 tsp Garlic
  • 3 Zucchinis, medium

• Condiments

  • 5 tbsp Lime juice

• Baking & Spices

  • 5/8 tsp Pepper
  • 3/4 tsp Salt

• Dairy

  • 1/2 cup Greek yogurt, fat free

Found on dizzybusyandhungry.com

Description

Ingredients

• 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)
• 3 teaspoons chipotle powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon lime juice
• 16 ounces medium shrimp, raw

Directions

• In a food processor, pulse the avocado, yogurt, lime juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.
• Use a spiralizer, food processor, or julienne slicer to create zoodles from the zucchinis.
• 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).
• 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.
• In a medium bowl, combine the chipotle powder, salt, pepper, and lime juice.
• Add the shrimp and toss until coated.
• Spray a skillet with nonstick spray, and heat over medium.
• Add the shrimp and cook for about 4-5 minutes until the shrimp is opaque.
• Serve by placing the zoodles on each plate and topping with a few shrimp.