Zucchini Noodles with Shrimp and Avocado Sauce

Shrimp provide protein and minerals, while avocado makes the sauce creamy and full-flavored. The zucchini ribbons stay slightly firm and pair well with dill and a hint of lemon.
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Inventory: Blender
1 kg 176 gram
Servings: 2 (1 serving ≈ 226 gram)
Digestion time: 3 hour
Complete protein: ✔
Courgettes, Shrimp, Avocado, Olive oil, Dill, Lemon, Table salt, Black pepper
Slice: 5 min. Blend or grind: 2 min. Heat on the stove: 1 min. Fry: 3 min. Fry: 2 min. Mix: 1 min.
Keto, LCHF: Recipes, Rules, Description $$$
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Cut the courgettes (200 g) into long, thin ribbons or noodles.

Measure the olive oil (15 g), setting aside 10 g for the sauce and 5 g for the shrimp. Blend the avocado (100 g), dill (10 g), lemon juice (5 g), table salt (1 g), and black pepper (0.5 g) with the 10 g portion of oil until creamy.

Heat the remaining 5 g of oil in a pan.

Sauté the shrimp (120 g) until pink and opaque.

Warm the zucchini ribbons briefly in the pan, stopping before they release liquid.

Remove from the heat, toss the zucchini with the avocado sauce, and arrange the shrimp on top.


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Keto, LCHF: Recipes, Rules, Description $$$
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