Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn
Try this Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp and Corn recipe
Try this Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp and Corn recipe
- salt and pepper to taste
- for the sauce:
- 1 whole lime
- 1 avocado
- olive oil cooking spray
- for the rest:
- 5 tsp lime
- 8 cranks of the sea salt grinder
- 10 cranks of the peppercorn grinder
- 1/4 cup chobani 0% plain greek yogurt
- 12 basil leaves
- 1 medium clove of garlic minced
- 2.5-3 zucchinis, blade c
- 2 tsp chili powder or more (to season shrimp)
- 8 medium shrimp
- 1 ear of corn
- Carbohydrate 13.462720830283 g
- Cholesterol 36.48 mg
- Fat 16.7435229166413 g
- Fiber 7.7699164603257 g
- Protein 7.26633749984785 g
- Saturated Fat 2.43207833333044 g
- Serving Size 1 1 Serving (175g)
- Sodium 80.4673697909422 mg
- Sugar 5.69280436995734 g
- Trans Fat 1.12182229165544 g
- Calories 213 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl and set aside.
- Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
- Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.
- Plate the noodles into a bowl.
- Season shrimp with salt, pepper and chile powder. Set aside.
- Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.
- Top the zucchini noodles with the shrimp and enjoy!
Raw zucchini noodles behave unlike standard wheat pasta because their water content exceeds ninety percent, meaning salt draws out moisture rapidly and creates a pool at the bottom of the bowl if left to sit. Blending the avocado, Greek yogurt, basil, and garlic in a food processor yields an emulsion that coats the porous vegetable strands tightly, but this sauce will oxidize and turn brown within hours due to the enzymes in the fruit. Preparing the sauce ahead works well only if pressed tightly with plastic wrap directly touching the surface to exclude oxygen, though the zucchini itself must remain un-cut until just before serving to preserve its structural crunch.
Freezing this dish is fundamentally unsuccessful because thawed zucchini collapses into a watery mush, and cooked shrimp turns rubbery upon a second exposure to heat. Retaining the intended texture requires keeping components separate until the final assembly, refrigerating leftover roasted corn kernels for up to three days in a sealed container while storing raw shrimp in the coldest zone of the refrigerator for no longer than forty-eight hours. When reheating the corn or cooking the shrimp in a skillet over medium heat, avoid the microwave to prevent the seafood from tightening prematurely.
Scaling quantities upward demands careful attention to pan crowding, as adding more than eight medium shrimp to a standard skillet drops the surface temperature and causes steaming instead of proper searing. Doubling the sauce recipe requires dividing the basil leaves evenly down the blades of the food processor to prevent whole fragments from escaping the pulse cycle. Single-serving reductions are straightforward, but splitting a single avocado means wrapping the remaining half tightly with its pit intact to slow discoloration.
Controlling moisture determines the final quality of vegetable-based pasta dishes. Patting the spiralized zucchini thoroughly with paper towels before mixing prevents the dressing from diluting into a watery broth. Cooking the shrimp for precisely two minutes per side until opaque guarantees tender seafood that contrasts cleanly with the cool, creamy herb dressing.
