Avocado-Pesto Zucchini Noodles with Lemon-Infused Shrimp
A refreshing, low-fiber noodle dish featuring creamy avocado pesto and succulent shrimp to minimize bloating and support skin health. This mediterranean-inspired whole30 ready in about 25 minutes blends peeled and deveined Shrimp, pitted and peeled Avocado, Fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, spiralized into noodles Zucchini
- 8 oz, peeled and deveined Shrimp
- 1, pitted and peeled Avocado
- 1/2 cup Fresh basil
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 clove, minced Garlic
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz shrimp and cook for 2-3 minutes per side until pink and opaque; remove from skillet and set aside.
- Step 2: In a food processor, blend 1 peeled avocado, 1/2 cup fresh basil, 1 tbsp lemon juice, 1 minced garlic clove, 1/4 tsp sea salt, and 1/8 tsp black pepper until smooth and creamy.
- Step 3: Toss 2 cups spiralized zucchini noodles with 1 tbsp olive oil in the skillet over medium heat for 2-3 minutes until tender but still crisp; stir in the avocado pesto and warmed shrimp until evenly coated and heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Pesto Zucchini Noodles with Lemon-Infused Shrimp take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado-Pesto Zucchini Noodles with Lemon-Infused Shrimp?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado-Pesto Zucchini Noodles with Lemon-Infused Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Pesto Zucchini Noodles with Lemon-Infused Shrimp for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado-Pesto Zucchini Noodles with Lemon-Infused Shrimp?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
