The Ultimate Summer Dinner: Creamy Avocado Zucchini Noodle Recipe

Taylor A Ritz

Nothing says summer like charred corn, cilantro, and spicy shrimp. If you’re trying to eat healthier this summer, consider a recipe that includes all of the above, plus some super-healthy noodles made out of vegetables.

1 tbsp + 1 tsp olive oil

Kernels from 1 medium ear of corn

¼ tsp paprika

Salt and pepper to taste

2 medium zucchinis

8 medium shrimp, deveined, shells removed

1 lime, juiced

½ tsp garlic powder

½ tsp chili powder

For the dressing:

1 ripe avocado, peeled and pitted

1 lime, juiced

1 small garlic clove, minced

½ small jalapeno, seeded and chopped

2 tbsp cilantro, chopped

¼ tsp salt

Pepper, to taste

Water, if needed


  1. Use a spiralizer to turn your zucchinis into noodles. Dice, mince, and prepare all the other ingredients as listed above.
  2. Place all the ingredients for the dressing into a food processor or high-speed blender. Pulse until the contents turn creamy. Taste and make adjustments if necessary, according to your preferences.
  3.  Place the zucchini noodles into a large mixing bowl, add the dressing and toss it thoroughly to combine well.
  4. Heat oil in a medium skillet over high heat. Once the oil is heated, add the corn kernels, paprika, salt, and pepper. Stir until the corn is bright yellow and tender when pierced with a fork. Remove from heat and set aside.
  5. While the corn mixture is cooking, place shrimp in a medium-sized bowl and drizzle with olive oil. Cook the shrimp for approximately 2 minutes, until the shrimp is opaque and c-shaped.
  6. Once everything is completely cooked, place the zucchini noodles on a plate, placing the shrimp and cooked corn mixture on top.

What’s your go-to summer recipe? Let us know!