Ingredients:
4 medium zucchini (about 2 lbs/900 g)
1 lb (450 g) large shrimp, peeled and deveined
2 ripe avocados, pitted and peeled
1/2 cup (125 ml) fresh basil leaves, packed
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) olive oil, divided
1/4 cup (60 ml) water
2 garlic cloves, minced
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) black pepper
1/4 teaspoon (1.25 ml) red pepper flakes (optional)
Cherry tomatoes, halved, for garnish
Fresh basil leaves, for garnish
Instructions:
Prepare the zucchini noodles: Wash and dry the zucchini. Using a spiralizer or a vegetable peeler, create thin noodles out of the zucchini. Place the zucchini noodles in a large bowl and set aside.
Prepare the grilled shrimp: In a medium bowl, combine the shrimp, 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Toss until the shrimp are evenly coated. Allow the shrimp to marinate for 10-15 minutes.
Make the avocado cream sauce: In a blender or food processor, add the avocados, basil leaves, lemon juice, 2 tablespoons of olive oil, water, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add more water, one tablespoon at a time, until it reaches the desired consistency.
Grill the shrimp: Preheat a grill or grill pan to medium-high heat. Thread the shrimp onto skewers, if desired, for easier grilling. Grill the shrimp for 2-3 minutes per side, until they are pink and cooked through. Remove from the heat and set aside.
Assemble the dish: Pour the avocado cream sauce over the zucchini noodles and toss to coat evenly. If you prefer a warm dish, briefly heat the noodles and sauce together in a skillet over low heat until warmed through.
Serve: Divide the zucchini noodles and avocado cream sauce among four plates. Top each serving with an equal portion of grilled shrimp. Garnish with cherry tomatoes, fresh basil leaves, and a sprinkle of red pepper flakes, if desired. Serve immediately.
Enjoy your Zucchini Noodles with Avocado Cream Sauce and Grilled Shrimp!
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