Description

Chili Lime Shrimp Zoodles are a delightful and vibrant dish that combines fresh shrimp with a zesty lime marinade and spiralized zucchini noodles for a light, healthy meal. This dish is packed with flavors, perfect for those seeking a low-calorie, gluten-free option without sacrificing taste.

Ingredients

1 pound shrimp, peeled and deveined

2 medium zucchinis, spiralized into zoodles

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons lime juice, freshly squeezed

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish

1 medium avocado, sliced

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Instructions

Prepare the zoodles by spiralizing the zucchinis and setting them aside on a paper towel to absorb excess moisture.
Marinate the shrimp by combining it with lime juice, chili powder, minced garlic, salt, and pepper in a bowl. Let it marinate for about 15-20 minutes.
Cook the shrimp in a large skillet with 1 tablespoon of olive oil over medium-high heat for 2-3 minutes on each side until pink and opaque.
Sauté the zoodles in the same skillet with the remaining tablespoon of olive oil for 2-3 minutes until just tender.
Assemble the bowls by dividing the zoodles among serving bowls, topping with cooked shrimp, sliced avocado, and chopped cilantro.
Serve warm, garnished with additional cilantro and a drizzle of lime juice from the marinade.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to prevent the zoodles from becoming too mushy.

This dish is not recommended for freezing as zucchini noodles tend to lose their texture when frozen.

You can substitute zucchini noodles with regular pasta if you’re not following a low-carb or gluten-free diet.

If you’re not a fan of cilantro, you can substitute it with parsley or green onions for a similar fresh, herbaceous flavor.

You can add other vegetables like bell peppers, cherry tomatoes, or spinach for more flavor and nutrients.

To make the dish spicier, add a pinch of cayenne pepper or use hot chili powder in the marinade.

If you don’t have olive oil, you can use avocado oil or coconut oil for sautéing the shrimp and zoodles.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 650mg
Fat: 13g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 24g
Cholesterol: 170mg