Creamy Zoodle Shrimp Bowl

Creamy Zoodle Shrimp Bowl

For the zoodles:

1. 2 avocados (peeled)

2. 1/2 cup fat free Greek yogurt

3. 4 tablespoons lime juice

4. 1 teaspoon minced garlic

5. 1/2 teaspoon salt

6. 1/2 teaspoon pepper

7. small handful basil leaves (I used about 25 leaves)

8. 3 medium zucchinis

9. 2 cups broccoli florets (optional)

For the shrimp:

1. 1/2 teaspoon chipotle powder (use more if you like things spicy!)

2. 1/4 teaspoon salt

3. 1/8 teaspoon pepper

4. 1 tablespoon lime juice

5. 16 ounces medium shrimp (raw)

Directions:

For the zoodles:

1. 
   

In a food processor, pulse the avocado, yogurt, lime juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.

1. 
   

Use a spiralizer, food processor, or julienne slicer to create zoodles from the zucchinis.

1. 
   

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).

1. 
   

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.

1. 
   

Add the shrimp and toss until coated.

1. 
   

Spray a skillet with nonstick spray, and heat over medium.

1. 
   

Add the shrimp and cook for about 4-5 minutes until the shrimp is opaque.

1. 
   

Serve by placing the zoodles on each plate and topping with a few shrimp.