Shrimp Scampi with Avocado Sauce and Zucchini Noodles

Shrimp scampi is one of those classic summer recipes, offering a breezy mix of fresh seafood and bright citrusy flavors. Sometimes, though, the dish can feel heavy in the summer heat. Why not liven up your plate with this shrimp scampi and avocado sauce over some zucchini noodles, instead? You get all of the flavor without the density.

Green and Fresh

Avocados have good fats, and this avocado sauce uses light sour cream and zesty lime juice to lift up the flavors while doubling as the perfect summer sauce thanks to the fruit’s natural creaminess.

Make sure your avocado is perfectly ripe by checking to see if the skin is a dark green to almost black color, bumpy in texture, and gives a little when gently squeezed — or just view this video for a clearer picture. When you’ve picked a medium Avocado From Mexico, simply combine with 2 tablespoons of lime juice, ¼ cup of light sour cream, and cilantro to taste. Pop it all into a blender and presto! Set the sauce aside while you work on the rest of your dish.

Get some salted water boiling in a medium pot and spiralize a zucchini or two. Once the water is boiling, drop the zucchini in and lightly toss with tongs, making sure you don’t overcook it — about 3 or 4 minutes and the spirals should be perfectly al dente. Drain the zucchini and layer on a plate to form the base of your meal — you’re just 5 minutes away from deliciousness!

Super Scampi

Shrimp is a perennial favorite in many summer dishes, and for this one, we suggest using the wild caught version for an even better-tasting dish. You’ll want these little guys to be deveined. Then, simply cook them in a splash of olive oil in a non-stick skillet over medium heat. Watch them sizzle until they turn pink, adding some sea salt, pepper, and chopped garlic. Once cooked, scatter the shrimp over your plated zucchini noodles.

Your final touch will be to drizzle your light, citrusy avocado sauce over the shrimp, giving you the luscious finish you desire. If you have any sauce left over, you can make it last longer by pouring a thin layer of milk over it and putting it in the fridge.

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