Creamy Avocado “Zoodles” with Blackened Shrimp
Serving Size 4
For the Shrimp:
1 pound of uncooked, peeled and deveined shrimp
2 tablespoon Extra Virgin Olive Oil, divided
1 tablespoon of Blackened Seasoning
For the Creamy Avocado Zoodles:
4 medium zucchini,
2 avocado, mashed
1 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon blackened seasoning
1 large tomato, deseeded and diced
To make the shrimp:
Heat a medium-sized skillet over medium heat. Add 1 tablespoon of extra virgin olive oil to pan. Add shrimp to heated pan and let cook for 2 minutes or until shrimp starts to turn pink. Flip each shrimp with tongs and cook for another 1-2 minutes or until shrimp is cooked all the way through. Remove shrimp from pan and let cool on a plate. Wipe out pan with paper towel and return to heat.
To make the Creamy Avocado Zoodles:
In a medium bowl, mash avocado. Add lemon juice, salt and cajun seasoning and mix until combined. Set aside.
Add 1 tablespoon extra virgin olive oil to hot pan. Add Zucchini noodles and saute for 4-5 minutes, just until they start to brown and soften, stirring often. Remove from heat and add avocado sauce and toss until well combined. Add diced tomatoes and toss until just combined. Top with Blackened Shrimp and serve immediately.