Zucchini Pasta with Creamy Avocado Sauce and Shrimp

By Shawn

Ingredients

• 10 oz/300g cooked shrimps, peeled (weighted with shells)
• 2 medium zucchini, peeled
• For the sauce
• 1 avocado
• the juice of 1/2 lemon
• 3 tbsp coconut milk
• 1/4 tsp tabasco
• salt to taste

Details

Adapted from notenoughcinnamon.com

Preparation

Step 1

Using your Spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline (but I've never tried myself).
Combine all the sauce ingredients in your food processor and process until smooth. Scrape the edges of the bowl as needed.
Toss zucchini pasta with sauce, top with shrimps and serve.
notes
I like my zoodles raw but you can also cook the zucchini in a non-stick skillet with a little olive oil for about one minute or less.
The coconut milk gives a very subtil coconut flavor (I honestly can't taste it). You can sub it with another milk.