Avocado Zucchini Alfredo with Shrimp

Avocado Zucchini Alfredo with Shrimp

Healthy fats from an avocado make a creamy sauce for filling zucchini noodles topped with shrimp.  Courtesy of Beachbody and 2B Mindset

Yields: 4 servings: About 12 shrimp and 2 cups of zucchini each

21 Day Fix Containers: 1 blue, 1 green, 1 red


  • 1 medium ripe avocado, mashed
  • 1/2 cup reduced-fat (2%) plain Greek yogurt
  • 1 tsp. ground black pepper, divided use
  • 2 tsp. sea salt
  • 1 tsp. minced garlic
  • 1 tsp. onion powder, divided use
  • 2 Tbls. lemon juice
  • Nonstick cooking spray
  • 50 raw (or cooked to speed the process) medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)
  • 8 medium zucchini, spiralized (approx. 4 cups)
  • 2 tsp. grated Parmesan cheese


  1.  Combine avocado, yogurt, 1/2 tsp. pepper, 1 tsp salt, 1/2 tsp. minced garlic, lemon juice and 1/2 tsp. onion powder in a blender and puree until smooth.  Set aside.
  2. Heat large nonstick skillet, lightly coated with spray, over medium heat.
  3. Add shrimp. Season with remaining  1/2 tsp. pepper, remaining 1/2 tsp. garlic powder, and remaining 1/2 tsp. onion powder; cook, stirring
    frequently, for 1 minute.
  4. Add zucchini; cook, stirring frequently, for 2 to 3 minutes.
  5. Drain excess liquid from skillet.
  6. Add avocado mixture; cook, stirring frequently, for 1 to 2 minutes, or until shrimp is firm and opaque, and mixture is heated through.
  7. Evenly divide zucchini mixture between two serving plates.
  8. Evenly top with cheese; serve immediately.