Ingredients:
For the Zucchini Noodles:
4 medium zucchinis, spiralized
1 tablespoon olive oil
200 g shrimp, peeled and deveined
1 teaspoon Cajun seasoning
Salt and pepper to taste
For the Avocado Pesto:
1 ripe avocado
50 g fresh basil leaves
2 cloves garlic
50 g grated Parmesan cheese
2 tablespoons pine nuts (optional)
Juice of 1 lemon
60 ml olive oil
Salt and pepper to taste
Instructions:
Prepare the Avocado Pesto: In a food processor, combine the avocado, basil leaves, garlic, Parmesan cheese, pine nuts (if using), and lemon juice. Blend until smooth.
With the processor running, slowly add olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Set aside.
Cook the Shrimp:
In a large pan, heat 1 tablespoon of olive oil over medium heat.
Season the shrimp with Cajun seasoning, salt, and pepper. Add the shrimp to the pan and cook for 2-3 minutes on each side, or until fully cooked. Remove from the pan and set aside.
Cook the Zucchini Noodles: In the same pan, add the spiralized zucchini noodles. Cook for 2-3 minutes, tossing occasionally, until the noodles are just tender. Avoid overcooking to prevent them from becoming soggy.
Assemble the Dish: Remove the pan from the heat and toss the zucchini noodles with the avocado pesto until well coated.
Serve the noodles topped with the cooked shrimp. Garnish with extra Parmesan cheese or fresh basil if desired.
Enjoy this light, low-carb meal that’s packed with fresh, vibrant flavors.