Dinner Tonight! Chili-Lime Shrimp with Avocado-Basil Zucchini Noodles & Mushrooms

I love trying out new recipes! Usually, I follow the directions the first time then tweak it to my liking thereafter…This one, however, I just made up. And boy, is it tasty! In less than 20 minutes, you will have a gourmet, healthy, and delicious shrimp dinner ready to enjoy.

Plus, here are just a few of the health benefits you can expect from the ingredients:

  • Vitamin C-rich lime juice offers multiple health benefits from aiding digestion, reducing constipation, and boosting fat burning effects of citric acid
  • Avocados are full of fiber, nutrients, and healthy fats that support the integrity of every cell in the body — most visibly contributing to soft, supple skin and hair.
  • Basil is a power herb known for it’s anti-inflammatory, anti-aging, and antioxidant properties.
  • Zucchini is full of vitamins and minerals like B1, B6, and B2 plus magnesium, calcium, potassium, and many others that aid in energy production and tissue hydration.
  • Shrimp is low-calorie, high protein, and rich in vitamin D, which aids the uptake of vital minerals like calcium and phosphorus.


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Chili-Lime Shrimp with Avocado-Basil Zucchini Noodles & Mushrooms

Prep time: 10 minutes | Cook time: 20 minutes | Yield: 2 servings

Ingredients – sauce:

  • ½ lime, juiced (reserve the rest for the shrimp)shrimp
  • 1 Avocado, chopped
  • 1 bunch fresh basil
  • ½ tsp roasted minced garlic (from the jar)
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • Extra water or olive oil for desired consistency

Ingredients – pasta and shrimp:

  • 3 large zucchinis, spiralized, shredded, or sliced into long noodle-like strips
  • 1 small carton, pre-sliced baby portabella mushrooms
  • 20 small – medium sized raw shrimp, cleaned & peeled
  • ½ lime juiced
  • 4 tbsp olive oil, divided
  • 1 tsp sea salt, divided
  • ½ tsp black pepper
  • 1-2 tsps chili powder


  1. Preheat oven to 400 degrees F.
  2. Blend all ingredients for the sauce in a food processor or small blender until smooth. Season with extra salt and pepper to taste.
  3. Place zucchini noodles and mushrooms in a large glass baking dish. Drizzle with 3 tablespoons olive oil and season with ½ teaspoon sea salt and ½ teaspoon black pepper. Toss well to coat.
  4. Roast vegetables for 20-30 minutes, checking & tossing every 10 minutes until desired degree of doneness.
  5. While veggies roast, prepare the shrimp. In a medium bowl, combine remaining 1 tablespoon olive oil, lime juice, ½ teaspoon sea salt and 1-2 teaspoons chili powder.
  6. Add shrimp and toss to coat well.
  7. Bring a large skillet to high heat. Add shrimp cooking about 2 minutes per side or until no longer pink.
  8. Remove from heat and cover until ready to serve.
  9. Serve the veggies topped with Avocado Basil Sauce and Chile-Lime Shrimp.

Missi Holt

Missi Holt is the fitness and nutrition editor for Early to Rise. She is a master nutrition therapist, certified yoga trainer, Certified Turbulence Trainer and an NSCA certified personal trainer (CPT). She also provides fitness and nutrition therapy through her own organization, Whole Life Health.