Avocado-Basil Zucchini Noodles with Chili-Lime Shrimp and Corn

This dinner was SO fast to make and so full of flavor, this is a must repeat for sure!  The zucchini noodles are served raw so you just need to cook up the shrimp and make the dressing and boom, dinner is served!


Serves: 2


  • 5 tsp lime juice
  • 8 cranks of a sea salt grinder or 1/2 tsp salt
  • 10 cranks of a peppercorn grinder or 3/4 tsp ground pepper
  • 1 avocado
  • 1/4 cup plain Greek yogurt
  • 12 basil leaves
  • 1 garlic clove, minced

*Noodles and Shrimp*

  • 2 1/2 - 3 zucchinis, spiralized
  • salt and pepper to taste
  • 2 tsp chili powder
  • 10-12 medium shrimp
  • 1 whole lime
  • 1/2 cup frozen corn
  • olive oil spray


Place spiralized zucchini noodles onto a plate lined with paper towel and sprinkle with salt.  Toss and set aside, this will help remove excess moisture.

Place all of the ingredients for the sauce into a blender or food processor and blend or pulse until smooth.  

Heat corn kernels in a small pan and heat over medium heat until defrosted and heated through.  Remove from pan and place in 2 separate bowls. 

Season shrimp with salt, pepper and chili powder.  Spray a skillet with olive oil and heat over medium high heat.  Add shrimp to the skillet and squeeze lime over shrimp.  Cook for about 2 minutes, flip and cook for an additional 2 minutes or until completely pink and cooked through. 

Add zucchini noodles to the bowls with corn, pour sauce over noodles and corn and toss to combine.  Top each bowl with cooked shrimp and serve!


Recipe from Inspiralized