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Spicy Shrimp Over Zoodles Smothered in Cilantro Avocado Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Rachael DeVaux


  • 12-14 shrimp thawed and rinsed, if frozen
  • 2 medium zucchinis
  • 1.5 tbsp olive oil
  • 1/2 lime
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground pepper
  • Cilantro avocado sauce1.5 cup fresh cilantro 1/4 cup olive oil1 tbsp apple cider vinegar1 large avocado2 small limes juiced1 tbsp minced garlic1/4 tsp sea salt1/4 tsp ground pepperFew shakes chili powder, if desired2 tbsp water


  1. Spiralize zucchini and set aside.
  2. Combine cilantro avocado sauce ingredients in a food processor (or blender) and pulse until it reaches a smooth consistency. Refrigerate once done.
  3. Heat 1 tbsp olive oil on medium heat, then add shrimp and squeeze 1/2 lime over the top and season with red pepper flakes and ground pepper. Cook 3-5 minutes on either side.
  4. Sauté zoodles in a separate pan with very little oil (1/4 tsp). Use tongs to toss for 2-3 minutes or until slightly tender.
  5. Top zoodles with shrimp and cilantro avocado sauce.