Zucchini Pasta with Creamy Avocado Sauce and Shrimps
Oh delicious shrimps! Feels like an eternity since the last time I had some. I love me some shrimps. But Solal doesn’t. Like at all. I think he would rather eat garbage than eating shrimps. Wait, maybe I’m exaggerating a little bit – I like to do that sometimes. ANYWAYS, when I eat shrimps, it has to be on my own. And the truth is, I don’t mind at all because it means I don’t have to share and I’ll have more (sneaky smile on my face).
This Zucchini Pasta with Creamy Avocado Sauce and Shrimps is kind of my new favorite lunch. I guess mostly because of the zucchini noodles. I mean, isn’t it an amazing concept? All the pasta fun, none of the carbs. And since I’m on a low carb diet lately this is exactly what I need! You will basically always find zoodles in my fridge, ready to be eaten. To make them, I use my new favorite kitchen toy called a Spiralizer. Thanks to this amazing little tool, your zucchini pasta will be ready in no time – and you can use it with tons of other veggies too!
And then there’s this creamy avocado sauce. Guys… don’t get me started on this one or we’ll still be here tomorrow night. See how creamy it is? YUM!
Zucchini Pasta with Creamy Avocado Sauce and Shrimps
Ingredients
- 10 oz /300g cooked shrimps peeled (weighted with shells)
- 2 medium zucchini peeled
For the sauce
- 1 avocado
- the juice of 1/2 lemon
- 3 tbsp coconut milk
- 1/4 tsp tabasco
- salt to taste
Instructions
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Using your Spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline (but I've never tried myself).
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Combine all the sauce ingredients in your food processor and process until smooth. Scrape the edges of the bowl as needed.
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Toss zucchini pasta with sauce, top with shrimps and serve.
Recipe Notes
I like my zoodles raw but you can also cook the zucchini in a non-stick skillet with a little olive oil for about one minute or less.
The coconut milk gives a very subtil coconut flavor (I honestly can't taste it). You can sub it with another milk.
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This post contains affiliate links. It means that if you buy a Spiralizer via this link I will earn a small commission, at no additional cost for you. There, I said it. Thanks 🙂
This looks so creamy and delicious! That shrimp is just mouthwatering!
Thanks Julia 🙂
My fiancé and I tried this this recipe over the weekend and it was so good: like lick the plate after you’re done good. Thanks so much for sharing!
So glad you both loved this recipe! Thanks for letting me know Elle 🙂
Looks awesome! Can’t wait to try. But more then one shrimp is just called SHRIMP there is no “s” at the end of it.
Hi Jan! Thanks for the heads up 🙂 I’m not a native English speaker so you’ll probably spot one or two spelling mistakes on this blog, even though I do my best to avoid them! I’ve done some research about the shrimp(s) thing (because I had no idea the plural was shrimp and not shrimps!) and it turns out both spelling are correct even though American English speakers would almost never use shrimp with an “s”.
Anyway, I hope you’ll enjoy this recipe!
And Jan is incorrect in saying “more then” when it’s actually “more than” — so I don’t think there was any need to correct “shrimp”!
I’ve made spiralized avocado/zucchini dishes before, Marie, but this simple creation sounds perfect for tonight. Thanks!
Thank you Jodi! I hope you enjoyed the recipe 🙂
Hi there, looks like a lovely recipe – I feel you, my husband hates shrimp/prawns too. I try to eat it when I’m not with him as much as I can! I was going to buy the spiralizer directly from Amazon but came across your blog whilst looking for recipes and happy to purchase through your affiliate link 🙂
Oh that’s super sweet of you Jenny, thank you! Sorry I’m only your comment now. Heading to your blog now 🙂
Love how beautiful these noodles look. Perfectly light and healthy.
Do you have a fat measurement on this? I’m carb cycling and fat is one of the key measurements! Thanks!
Hi Samantha! Yes, each serving has 21.7g of fat. Hope this helps and good luck with your diet!
Hi! I am just getting into the zoodle trend and this is the first recipe that legit made me drool. I want to make it SO BAD but is there any way I can do this without a food processor? All I have is a cheap, old hand blender :'(
Hey Valeria! I would mash the avocado, lemon, coconut milk and tabasco in a bowl with a fork and then finish it in the blender to make it as smooth as possible. I haven’t tried but it should work this way 🙂
Is the sauce “saucy” enough? The milk seems like a really small amount and I don’t see it ending up saucy, seems like it might end up more like a paste or spread. But maybe I just need to try it. Would you recommend adding additional milk (whether regular or coconut) or cream to generate a little more sauce?
It’s a thick sauce, but it’s still a sauce 🙂 If you don’t like this consistency, you can easy add a bit more milk until it’s to your liking.