From above, wide ribbons of charred zucchini form loose emerald nests topped with pink curled shrimp, spoonfuls of pale green poblano-avocado sauce, scattered ruby cherry tomato pieces, thin watermelon-radish half-moons, cilantro leaves, toasted pumpkin seeds, and lime wedges along the rim.

Cumin-Lime Shrimp with Charred Zucchini and Roasted Poblano Avocado Sauce

Name: Cumin-Lime Shrimp with Charred Zucchini and Roasted Poblano Avocado Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lb large shrimp peeled and deveined; 4 medium zucchini shaved into wide ribbons with a peeler; 2 poblano peppers halved and seeded; 1 large avocado peeled and pitted; 1 cup cherry tomatoes finely diced; 4 small watermelon radishes or red radishes very thinly sliced; 1/4 cup pumpkin seeds toasted; 1/3 cup Greek yogurt; 1/2 cup cilantro roughly chopped, plus extra leaves for garnish; 2 cloves garlic 1 left whole and 1 minced; 2 lime 1 zested and juiced, 1 cut into wedges; 1/4 small red onion very finely diced; 1 small jalapeño seeded and finely minced; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 3 tbsp olive oil; 1 1/4 tsp kosher salt plus more to taste; 1/2 tsp black pepper

Vibrant low-carb shrimp with smoky green sauce.

Category Main Course

Prep 20 minutes

Cook 15 minutes

Style Mexican

Technique Broiling

Diet Friendly Low-Carb

Daily recipe · June 27, 2026

A little about this dish

This dish leans into early-summer produce with a more elegant, less predictable Mexican-inspired approach: charred zucchini becomes the base for juicy cumin-coriander shrimp, a silky roasted poblano-avocado sauce, and a bright cherry tomato-radish salsa. Pumpkin seeds add crunch, lime keeps everything vivid, and the whole plate feels light, low-carb, and strikingly colorful.

Ingredients (for 4)

Large shrimp — 1 1/2 lb — peeled and deveined
Zucchini — 4 medium — shaved into wide ribbons with a peeler
Poblano peppers — 2 — halved and seeded
Large avocado — 1 — peeled and pitted
Cherry tomatoes — 1 cup — finely diced
Watermelon radishes or red radishes — 4 small — very thinly sliced
Pumpkin seeds — 1/4 cup — toasted
Greek yogurt — 1/3 cup
Cilantro — 1/2 cup — roughly chopped, plus extra leaves for garnish
Garlic — 2 cloves — 1 left whole and 1 minced
Lime — 2 — 1 zested and juiced, 1 cut into wedges
Red onion — 1/4 small — very finely diced
Jalapeño — 1 small — seeded and finely minced
Ground cumin — 1 1/2 tsp
Ground coriander — 1 tsp
Smoked paprika — 1/2 tsp
Olive oil — 3 tbsp
Kosher salt — 1 1/4 tsp — plus more to taste
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🫑🥣

Heat a broiler or grill pan to high. Cook the poblano peppers skin-side up for 6 to 8 minutes until blistered and blackened in spots. Place them in a bowl, cover, and let steam for 10 minutes, then peel off most of the loose skin.
Step 2 — 🥑🌿🌀

Add the roasted poblanos, avocado, Greek yogurt, whole garlic clove, juice of 1 lime, 2 tablespoons cilantro, 2 tablespoons water, 1/2 teaspoon kosher salt, and a little black pepper to a blender. Blend until smooth and creamy, adding a splash more water if needed.
Step 3 — 🍤🍋🌶️

In a bowl, toss the shrimp with the minced garlic, lime zest, cumin, coriander, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Let sit for 10 minutes.
Step 4 — 🍅🧅🌿

Mix the cherry tomatoes, radishes, red onion, jalapeño, remaining cilantro, 1 teaspoon lime juice, a pinch of kosher salt, and 1 teaspoon olive oil in a bowl. Toss well and set aside.
Step 5 — 🥒🍳✨

Heat a large cast-iron skillet or grill pan over medium-high heat. Add 1 teaspoon olive oil and cook the zucchini ribbons in batches for 45 to 60 seconds per side until lightly charred and just softened. Season with a pinch of salt and place on a platter or plates.
Step 6 — 🍤🔥⏲️

Add the remaining olive oil to the hot skillet. Cook the shrimp in a single layer for 1 1/2 to 2 minutes per side until opaque, lightly charred, and cooked through.
Step 7 — 🎨🍽️🥑

Spoon or swirl the poblano-avocado sauce onto each plate. Add the charred zucchini ribbons in loose nests, then place the cooked shrimp on top or alongside.
Step 8 — 🌱🥄🍋

Top with the tomato-radish salsa, toasted pumpkin seeds, extra cilantro leaves, and lime wedges. Serve right away.

A final fox tip

For an even bolder presentation, serve on a large platter with the green sauce swooshed underneath and the salsa scattered at the last second. You can swap shrimp for grilled chicken thighs or firm tofu, and if you want extra richness without many carbs, add crumbled cotija on top.