SERVINGS: 2 PREPPING TIME: 15 min COOKING TIME: 10 min | INGREDIENTS: 3 zucchini 20 large shrimp, deveined 3 garlic cloves 1/2 bunch cilantro 1/2 bunch parsley 1 shallot 1/2 avocado 2 tbsp Greek Yogurt 1 tbsp lemon juice 1 tbsp butter olive oil S&P sesame seeds and chili flakes for garnish |
DIRECTIONS
Trim and spiralize the zucchini*.
In a small bowl, combine deveined shrimp, minced garlic and a splash of olive oil. Salt slightly, mix well and set aside.
In a blender or a food processor, combine parley, cilantro, avocado, shallot, Greek Yogurt and lemon juice** Salt to taste and process until smooth.
In a large frying pan, over medium high heat the butter until it starts to bubble. Add shrimp, cook stirring often, until it turns pink, 2-3 min.
Add the zucchini noodles. Toss the noodles with tongs and cook until "al dente" — they should be wilted, but still have a crunch, 4-5 min.
Serve the zoodles with a drizzle with the green sauce. Sprinkle it with sesame seeds and chili flakes. Enjoy!
NOTES:
*Vegetable spiralizer is a fantastic tool to have in a kitchen, however, it is not the only way to make zoodles. You can use a julienne vegetable peeler or a mandolin, as well as a standard vegetable peeler to make wide zoodles or ribbons.
**Ultimately you can use any fresh herbs for your green goddess sauce! Not a big fan of cilantro? No problem! Swap for chives, dill, tarragon, spinach... If you enjoy some heat, throw in a Jalapeno or a chili pepper. This sauce keeps well in the fridge for a few days and is great for salads or as a dip.