Chili Lime Shrimp & Scallops with Corn, Zucchini Noodles, & an Avocado Creama - biscuits and such
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Chili Lime Shrimp & Scallops with Corn, Zucchini Noodles, & an Avocado Creama

 

So, here we are! We’re six days into my fourth year teaching Montessori preschool here in Wilmington. I have a cold and there’s a tropical storm making my bike rides to and from school a little soggier. I’m also two weeks into my relationship with my new spiralizer, and I feel pretty great about it. In fact, between the spiralizer and the dehydrator I’m feeling genuine enthusiasm to be in the kitchen trying new things for the first time in a while. It’s good to have that back. I missed it.

 

zuchinni and shrimp 2

 

A few years ago, shortly after I finished working on The American Cookbook, my Grammy told me that she was proud of me, a statement that was immediately followed by the clarification that she wasn’t blowing smoke up my ass. Sometimes, when I’m deep in the pits of it feeling like I’m on a blogging hamster wheel that has no foreseeable future, I think of that. Even when it feels like I’ve done nothing but post photos and write bad puns for nobody in particular, it’s good to remember that I’ve accomplished enough to make Mar proud. And she’s not giving out participation trophies over there, Marlene Waldron has high standards.

 

zucchini and shrimp

 

Which is to say, I’ve been in a funk (I think maybe the whole of the blogging world has been in a funk, frankly), but I’m coming out of it. I feel enthusiastic, I feel hungry, and I feel excited. It’s probably all the zucchini noodles I’ve been eating, but don’t quote me on that. Just know that I’m crawling out of the funk, and I’m glad to be back.

 

zucchini and shrimp 4

 

Also, as an aside, I’m fairly certain that this is the longest recipe title in my seven (seven!) years of writing here. I couldn’t figure out a shorter one? All the ingredients seemed important to list. I’ll noodle on alternatives (pun only mostly intended).

 

zucchini and shrimp 5

 

Chili Lime Shrimp & Scallops with Corn, Zucchini Noodles, & an Avocado Creama

serves 2

 

2 medium size zucchini

1 avocado

1 cup Greek yogurt

Juice of 3 limes

10 scallops

10 shrimp

2 cups fresh corn

1 tbsp chipotle powder

Pinch of salt

Butter

 

Heat a pat of butter in a heavy bottom skillet and cook the scallops for 2-3 minutes per side. Set them aside and cook shrimp for 2-3 minutes per side or until pink. Set aside. Toss corn in the same skillet and add the salt and chipotle. Cook for 5 minutes, stirring occasionally, until browned. Return the shrimp and scallops to the pan and toss. Remove from heat.

While your seafood and corn are cooking slice your zucchini into long noodle strips. Whisk together mashed avocado, lime juice, and yogurt. Toss zucchini in avocado sauce and portion into bowls. Top with seafood and corn, and serve hot.

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14 Comments

  • Debra @ Bowl Me Over

    31.08.2015 at 19:07 Reply

    I think you should call it the best shrimp and scallops ever! :D Loving everything about this recipe – such a fan of zoodles, shrimp and scallops. Looks fabulous!

  • Lisa @ Panning The Globe

    01.09.2015 at 04:47 Reply

    Such a delicious-looking recipe! Photos are gorgeous, and the zucchini noodles so fun! I may have to go out and get a spiralizer so I can make this!

  • Nutmeg Nanny

    01.09.2015 at 05:51 Reply

    This dish is the perfect summertime dish. It’s a great way to use up all that zucchini and corn PLUS scallops! Who wouldn’t want this delicious dish in their dinnertime rotation.

  • jenna @ just j.faye

    01.09.2015 at 06:40 Reply

    I really, really need to get a spiralizer. This dish looks absolutely amazing and I want to make it!
    Also, I’m glad you got out of your funk. I hope the school year goes well!

  • Neli @ Delicious Meets Healthy

    01.09.2015 at 09:29 Reply

    This looks like the perfect summer meal! Love everything about this meal and the pictures are gorgeous and so vibrant!

  • Gina Clegg

    01.09.2015 at 12:39 Reply

    this looks fabulous. I am totally into spiralizing too. Is there a printable version of this that I am missing?

    • Elena Rosemond-Hoerr

      01.09.2015 at 18:41 Reply

      Yes! At the bottom of the post are a few different ways you can save the recipe. The printer icon is furthest to the right.

  • Lauren

    01.09.2015 at 16:48 Reply

    This looks amazing! I love, love, love scallops and this is the perfect way to use them.

  • Vanessa Fournier

    23.10.2016 at 19:15 Reply

    If i make this ahead of time for lunches, do you think it would be awful to reheat it including the noodles ?

    • Elena Rosemond-Hoerr

      01.11.2016 at 06:58 Reply

      When I eat this as leftovers I eat it cold, but I really don’t like the way zucchini noodles heat back up. You can definitely heat it up, though it changes the texture of the noodles.

  • Anna A

    01.03.2017 at 20:16 Reply

    Well… I’m new to the zoodle world, and as silly of a question as this, I genuinely don’t know the answer. How do you cook the zoodles – or do you? The recipe just says to toss with the sauce. Is that in the pan, already cooked someway or raw?

    • Elena Rosemond-Hoerr

      24.03.2017 at 10:50 Reply

      For this recipe, the noodles are raw. I don’t really love cooked zucchini. Some people cook them quickly with some oil, but I don’t find that necessary for the enjoyment of the dish.

  • Pete Pavlis

    03.09.2017 at 13:03 Reply

    I am a newbie with healthy food. This recipe was a delight to my eyes and made my mouth water. I was interested in knowing what spiralizer you use? Thank you..

  • Nova

    23.09.2017 at 19:28 Reply

    Spectacular dish! Truly inspired. Thank you.

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