This dish was simply amazing. Its light, creamy, and packed full of vegetables!
My husband couldn’t get enough of it and requested to have it again! When you can please your spouse- you know the recipe is a keeper!
If you are going to make this, please use wild caught shrimp. Yes, it costs a bit more, but I promise you the flavor and texture is present and certainly worth the price difference!
Nutrition Breakdown Per Serving:
What you will need:
4 oz. large wild caught shrimp
4 large zucchini squash
2 tsp. minced garlic, 4 cloves
1/2 medium carrot
1/4 cup red onion, chopped
2 cups baby spinach
1 medium tomato, diced
10 asparagus spears
Mrs. Dash Salt-Free Garlic & Herb Seasoning
Avocado Cream Sauce:
1 Mission avocado
1/2 bunch fresh cilantro
Juice of 1/2 a lemon
1/2 cup 0% plain Greek yogurt
1 tsp. minced garlic
Salt & pepper, to taste
1/2 tsp. chili powder
3/4 tsp. garlic powder, more or less to taste
3/4 tsp. ground cumin, more or less to taste
Don’t be afraid to taste your cream. Process it, taste it, add more as you go.
You can use a spiral vegetable slicer, julienne slicer, or cut the zucchini & carrot by hand. However your method won’t affect the end result of the recipe. I used a Paderno Spiral Vegetable Slicer.
Spray a large pan with non-stick cooking spray and warm over medium heat. Once the pan is warm, add the Zoodles (zucchini spirals and carrots) to the pan, cover, and allow to cook 2-3 minutes. If you’re using a spiral cutter- time will be dependent on how thick you spiralize the zucchini. You can saute them as little or as long as you would like. I use the thickest cutter on my spiralizer and keep them more on the crunchier side. Add the garlic, onion, and spinach, stir, and recover to allow the garlic to flavor the zoodles and the spinach to wilt. Once the onion has cooked through and the spinach has wilted, remove from heat and leave covered. Please note that if your zoodles are on the thinner side- you can add the garlic, onion, and spinach in with the zucchini. The thinner the zoodles- the faster they cook. As I said, mine are thicker- so I had them cook a bit before adding the remaining items.
Warm a separate skillet over medium heat. Spray with non-stick cooking spray and add the shrimp and asparagus. Season with Mrs. Dash and squeeze the juice of 1/2 a lemon over the top. Allow the shrimp to cook until it is pink and the asparagus is a brighter green.
While everything is cooking, combine ingredients for the Avocado Cream Sauce into a food processor and process until it reaches a creamy consistency. Remember- taste as you go. If you have a more bland palate, add the seasonings 1/4 tsp. at a time, process, and taste test. Add as little or as much as your taste buds prefer. 🙂 Once it reaches a creamy consistency, add half of it to the zoodles and toss to coat. Top with shrimp, asparagus, and raw chopped tomatoes. Place the remaining sauce into an airtight container and refrigerate. It will stay fresh for 2-4 days and goes perfect on a wrap or sandwich!