Garlic-Herb Shrimp and Zucchini Noodles with Avocado Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and refreshing, this skillet-cooked garlic shrimp served over spiralized zucchini noodles tossed in creamy avocado sauce is a Whole30-friendly seafood dish. This Whole30 recipe (low carb), ready in about 25 minutes, pairs large shrimp, peeled and deveined, medium zucchinis, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 15 min Cook: 10 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender or food processor, combine 1 medium ripe avocado, 2 tbsp fresh lemon juice, 2 tbsp water, 1/4 tsp sea salt, and 1/8 tsp black pepper. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and keep warm.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and the spiralized noodles from 3 medium zucchinis. Sauté for 2-3 minutes until just tender but still firm.
  5. Step 5: Return the shrimp to the skillet with zucchini noodles. Pour the avocado sauce over and gently toss to coat everything evenly.
  6. Step 6: Sprinkle 1/4 cup chopped fresh parsley over the dish and serve immediately.

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