Cilantro Lime Shrimp with Green Chili Avocado Sauce and Spaghetti Squash
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
4 people
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Calories
499 kcal
-
Course
Main Course
-
Cuisine
Mexican
Cilantro Lime Shrimp with Green Chili Avocado Sauce and Spaghetti Squash
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This delicious Whole30 recipe combines roasted spaghetti squash and green chili avocado sauce with cilantro lime shrimp for a healthy, gluten free and dairy free meal!
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Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Green Chili Avocado Sauce
- 2 avocados peeled and pitted
- 4 tbsp fresh lime juice
- 2 cloves garlic minced
- ½ cup red onion diced
- 1 serrano chili seeded and chopped
- 1 Jalapeño seeded and chopped
- ¼ cup fresh cilantro
- 2 tbsp avocado oil or olive oil
- 2 oz diced green chilies
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper
- ¼ cup water or chicken broth
Chili Lime Garlic Shrimp
- 1 lb Shrimp peeled & deveined
- 2 garlic cloves minced
- 3 tbsp Coconut aminos
- 1 tsp chili powder
- 2 tbsp lime juice
- ½ tsp red pepper flakes
- 2 tsp olive oil
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
- Place the squash cut side down on a baking sheet and roast in the oven for 45 minutes.
- While the spaghetti squash is roasting, make the green chili avocado sauce by adding all of the ingredients to a blender or food processor and blend into a puree.
- Next, prepare the shrimp by placing the minced garlic, coconut aminos, chili powder, lime juice, red pepper flakes and 2 tsp olive oil in a medium bowl, whisk to combine.
- Add the shrimp to the marinade and toss to coat.
- Place in the refrigerator and marinate for 15-20 minutes.
- Once the spaghetti squash is done roasting, remove it from the oven and pull the spaghetti squash “noodles” out of the shell.
- Toss with half of the green chili avocado sauce.
- Remove the shrimp from the marinade and place on a grill or skillet on the stovetop over medium heat.
- Cook for 3 minutes per side.
- Place the shrimp on top of the spaghetti squash and drizzle with additional green chili avocado sauce.
Nutrition Information
Show Details
Serving
4serving
Calories
499kcal
(25%)
Carbohydrates
34g
(11%)
Protein
28g
(56%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Cholesterol
286mg
(95%)
Sodium
2082mg
(87%)
Potassium
941mg
(27%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
943mg
(19%)
Vitamin C
35mg
(39%)
Calcium
251mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 499kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 286mg | 95% |
| Sodium | 2082mg | 87% |
| Potassium | 941mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 943mg | 19% |
| Vitamin C | 35mg | 39% |
| Calcium | 251mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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