Spicy Avocado Zucchini Noodles with Grilled Shrimp and Charred Corn Salsa

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Spicy Avocado Zucchini Noodles with Grilled Shrimp and Charred Corn Salsa

You won’t miss the pasta in this spicy zoodle dish! The creamy avocado sauce goes perfectly with spicy grilled shrimp and a sweet corn salsa.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Spicy Avocado Zucchini Noodles with Grilled Shrimp and Charred Corn Salsa

CaloriesCalories

200 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

7g Per Serving
×
Calories 200
Total Fat 8.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.0 g
Cholesterol 70 mg
Sodium 590 mg
Total Carbohydrate 24 g
Dietary Fiber 7 g
Sugars 7 g
Protein 12 g

Dietary Exchanges
1 starch, 2 vegetable, 2 lean meat

Ingredients

Servings  4   Serving Size   1 cup

  • 1 avocado (halved, pitted, peeled, mashed with a fork)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons minced cilantro
  • can diced green chiles
  • 1 jalapeño pepper (minced)
  • Juice of 1 1/2 limes, divided (about 3 Tbsp)
  • 1/4 teaspoon Black pepper
  • 1 large shrimp (peeled and deveined)
  • 1 1/2 cups frozen, sweet corn (thawed)
  • 5 cups spiralized zucchini (about 2 large zucchinis)

Directions

Tip: Click on step to mark as complete.

  1. Place the spiralized zucchini in a large bowl and toss with mashed avocado, green chilis, and ¼ teaspoon cayenne pepper.
  2. Preheat grill to high heat and toss shrimp with ¼ teaspoon pepper and the juice of 1 lime. Grill 2-3 minutes on each side until pink on the outside and opaque in the middle.
  3. Heat a skillet over high heat and toss in the corn and jalapeno. Cook the corn just until a char starts to form, about 5 minutes.
  4. Add in the remaining lime juice scraping any stuck on bits from the bottom of the skillet. Mix in the cilantro.
  5. To serve, divide the noodles between 4 bowls, top with shrimp and corn salsa.

Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

You won’t miss the pasta in this spicy zoodle dish! The creamy avocado sauce goes perfectly with spicy grilled shrimp and a sweet corn salsa.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Spicy Avocado Zucchini Noodles with Grilled Shrimp and Charred Corn Salsa

CaloriesCalories

200 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

7g Per Serving
×
Calories 200
Total Fat 8.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.0 g
Cholesterol 70 mg
Sodium 590 mg
Total Carbohydrate 24 g
Dietary Fiber 7 g
Sugars 7 g
Protein 12 g

Dietary Exchanges
1 starch, 2 vegetable, 2 lean meat

Ingredients

Servings  4   Serving Size   1 cup

  • 1 avocado (halved, pitted, peeled, mashed with a fork)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons minced cilantro
  • can diced green chiles
  • 1 jalapeño pepper (minced)
  • Juice of 1 1/2 limes, divided (about 3 Tbsp)
  • 1/4 teaspoon Black pepper
  • 1 large shrimp (peeled and deveined)
  • 1 1/2 cups frozen, sweet corn (thawed)
  • 5 cups spiralized zucchini (about 2 large zucchinis)

Directions

Tip: Click on step to mark as complete.

  1. Place the spiralized zucchini in a large bowl and toss with mashed avocado, green chilis, and ¼ teaspoon cayenne pepper.
  2. Preheat grill to high heat and toss shrimp with ¼ teaspoon pepper and the juice of 1 lime. Grill 2-3 minutes on each side until pink on the outside and opaque in the middle.
  3. Heat a skillet over high heat and toss in the corn and jalapeno. Cook the corn just until a char starts to form, about 5 minutes.
  4. Add in the remaining lime juice scraping any stuck on bits from the bottom of the skillet. Mix in the cilantro.
  5. To serve, divide the noodles between 4 bowls, top with shrimp and corn salsa.

Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.