These Caprese Shrimp Zoodle Bowls with Avocado Sauce are a deliciously light and low carb dinner idea that's made up almost entirely of veggies!
Say hello to summer in a bowl while we still got it!
I always find myself shocked to discover summer coming to a close. In Toronto, it's seriously one of those seasons that flashes before your eyes. You get a couple nice sunny days that you get to spend outside, and you feel like the good times will never end.
Then BOOM. Before you know it, it's September and the air starts to get a bit more crisp, and the leaves on the trees rapidly start changing colour and everybody's got a pumpkin spice latte in their hands. I mean, I ain't mad at it.
But I just wish summer lasted a tiny bit longer. Especially considering the fact that I have to spend so much of my day cooped up inside on the computer and shooting food…
So, while the season is limited, I'm continuing to celebrate it with these delicious Caprese Shrimp Zoodle Bowls. That's right – a low-carb dinner filled with fresh summer produce. Heirloom cherry tomatoes, bocconcini cheese balls, spiralized zucchini, arugula and grilled corn.
I am clearly all about the green salad life these days, as evidenced by my love of Sashimi Tuna Salad and these vegan Summer Buddha Bowls. Gimme ALL the veggies while they're fresh from the farmer's market!
And don't get me started on the avocado sauce.
I hate to say it but it's really just glorified guacamole in sauce form. Take a couple ripe avocados, blend with lime juice, garlic, jalapeños and cilantro, then add in some water to thin it out. Toss with the zucchini noodles and you've got one delicious dinner ready in a pinch!
And of course since I'm always running short on time in the summer, I like to prep my veggies and sauces ahead of time. Lately I've actually been prepping ingredients for certain recipes while I'm making others just to make it easier on myself when I actually go to make something else. Either that or I cheat and use store-bought prepared veggies. You know what, I'm not even gonna hate on people who do that.
Again discussing my love of the grocery store Longo's (I swear I am not working for them!!! LOL), I have to say that their prepared foods section is brilliant. Other stores may do this too (I'm thinking of the big Loblaws store in Maple Leaf Gardens in downtown Toronto), but they have all these veggie blends chopped up and ready for dinner. They've also got pre-cooked grains like rice noodles, jasmine rice, quinoa, pasta, etc and pre-cooked proteins like chicken and beef along with pre-made sauces all ready so that all you have to do is buy a couple packages, mix and match then cook at home. And I think most of the dinners are quite reasonable – like $3 or $4 per veggie/grain pack so if you already have your protein and sauce at home, you're covered.
I think part of meal prepping over time is realizing that you need to take shortcuts sometimes, and with the ever-increasing options ready at the store it's totally possible to eat nutritious and wholesome home-cooked meals. Anything that saves me time when preparing any of my meals is more than welcome!
Another time-saver in this recipe is how quick and easy it is to cook the shrimp! Get your marinade together and marinate the shrimp for 5-10 minutes, then add them to skewers and grill over med-high heat for just 2 minutes per side and boom, they're ready. This marinade is my go-to for shrimp – I rarely ever cook shrimp with any other type of sauce or spices. And if you're really in a pinch, skip the skewers and BBQ and just pan fry the shrimp with half the marinade.
Will you be making these Caprese Shrimp Zoodle Bowls with Avocado Sauce?
If anything, you need to try the avocado sauce. It's going to become my new go-to for salads and maybe even pasta – you can't go wrong subbing in a veggie like avocado for another type of fat. Makes me feel better about eating such giant portions at the end of the day when I'm really super hungry LOL!
Caprese Shrimp Zoodle Bowls with Avocado Sauce
- 4 medium-sized zucchini, spiralized
- 2 cups cherry tomatoes, sliced in half
- 2 cobs corn (or 1 cup frozen corn, defrosted)
- 1 cup bocconcini cheese, sliced in half
- 2 cups Arugula
- 1 ripe avocado
- 1/3 cup cilantro
- 1/4 cup water
- 1 jalapeno pepper, seeds and ribs discarded
- 1 tbsp lime juice
- 1/2 tsp salt
- 1 lb shrimp
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tsp chili powder
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp dried basil
- Mix all ingredients together for shrimp marinade and marinate shrimp for 5-10 minutes. Preheat BBQ to med-high heat.
- Meanwhile, using a spiralizer, spiralize zucchini and place in a large bowl. Prepare cherry tomatoes and bocconcini. Blend all ingredients for avocado sauce and set aside.
- Rub corn with a bit of olive oil and grill for 10 minutes, turning once. Alternatively, defrost frozen corn and add to bowls. Halfway through corn's cooking time, add shrimp skewers to the grill and cook for 2 min per side. Remove corn and shrimp from grill and start to assemble bowls.
- Toss zucchini noodles, cherry tomatoes, arugula and bocconcini cheese with as much avocado sauce as you desire (may be less than what recipe makes if you don't like soggy noodles). Divide noodles among four pasta bowls, then top with shrimp and grilled corn cut off the cob. Serve and enjoy!
- Note: You can make noodles ahead of time using your spiralizer - store in a large plastic bag up to one day before making recipe.