Avocado Zucchini Alfred with Shrimp

Avocado Zucchini Alfredo with Shrimp | Healthy Clean Eating Recipes

OMG. One of the hardest things for me to do is quit my favorite foods – especially the rich, creamy ones that fill me and make me feel like my food is giving me a warm hug and comforting all my stresses. Thank god for this recipe, it’s legit amazing and I think you will be BLOWN AWAY as to how great it tastes and be completely shocked to know it comes in at less than 350 calories on top of it. The alfredo sauce is made with a combination of greek yogurt and avocado. If that sounds strange to you, like it did to me, just trust me and try it. Even if you don’t like greek yogurt, like my husband, it legit tastes like an alfredo sauce. Totally got that comfort-food and rich-dinner fix for me that made me feel full until breakfast the next day.

You could swap out the shrimp for chicken, or any other protein you’d prefer.

If you enjoy this recipe, please comment below!

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Zucchini Alfredo with ShrimpAvocado Zucchini Alfredo with Shrimp Ingredients (makes 2 Servings)

  • (1/2) Avocado, Mashed
  • (1/4) Cup Reduced Fat 2% Plain Yogurt
  • (1/2) Tsp Black Pepper
  • (1/2) Tsp Garlic Powder
  • (1/2) Tsp Onion Powder
  • 12 Oz Shrimp – (about 24 medium)
  • (4) Medium Zucchini, Spiralized
  • Parmesan Cheese to Taste

Avocado Zucchini Alfredo with Shrimp – Cooking Directions

Prep the Alfredo sauce by combining the avocado, greek yogurt, and 1/4 tsp each of the garlic powder, pepper, and onion powder in a bowl and mixing until creamy consistency and well-blended.

Heat a large skillet with a small amount of olive oil over medium heat until hot. Saute shrimp with remaining garlic powder, pepper, and onion, and cook for 3 – 4 minutes, until cooked through. Transfer to a large bowl.

Add spiralized zucchini and cook for 2 – 3 minutes. Overcooking the zucchini makes it more “limp”, so you want to heat it but not overcook it. Drain any excess liquid away. As you can see in my picture, I could have done a better job draining 🙂

Add the avocado mixture and shrimp back into the pan and mix with tongs for another 1 – 2 minutes, until it is hot.

Divide evenly on two plates and top with parmesan cheese to taste. I also added some himalayan sea salt on it.


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