Garlic-Lime Shrimp with Zucchini Noodles and Avocado Cilantro Sauce
Bright and zesty shrimp sautéed with garlic and lime, served over fresh zucchini noodles tossed in a creamy avocado cilantro sauce, perfect for a Whole30-approved light dinner. This american-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends large shrimp, peeled and deveined, medium ripe avocado, packed fresh cilantro leaves 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 320 calories and feeds 4, 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
- 1 lb large shrimp, peeled and deveined
- 3 medium, spiralized into noodles zucchini
- 1 medium ripe avocado
- 1/2 cup, packed fresh cilantro leaves
- 3 tbsp, freshly squeezed lime juice
- 3 cloves, minced garlic cloves
- 3 tbsp, divided olive oil
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 2 tbsp, for sauce thinning water
Instructions
- Step 1: In a blender or food processor, combine 1 ripe avocado, 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1/4 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp water. Blend until creamy and smooth; set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb peeled shrimp, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 3: Remove shrimp from skillet and set aside. Add remaining 1 tbsp olive oil to skillet, then add 3 spiralized medium zucchinis. Toss zucchini noodles and cook for 2 minutes until just tender but still crisp.
- Step 4: Return shrimp to the skillet with zucchini noodles, drizzle with remaining 1 tbsp lime juice, and toss gently to combine.
- Step 5: Plate zucchini noodles and shrimp, then spoon 1/2 of the avocado cilantro sauce over top, serving the rest on the side.
Frequently asked questions
How long does Garlic-Lime Shrimp with Zucchini Noodles and Avocado Cilantro Sauce 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 Garlic-Lime Shrimp with Zucchini Noodles and Avocado Cilantro Sauce?
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 Garlic-Lime Shrimp with Zucchini Noodles and Avocado Cilantro Sauce?
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 Garlic-Lime Shrimp with Zucchini Noodles and Avocado Cilantro Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Garlic-Lime Shrimp with Zucchini Noodles and Avocado Cilantro Sauce whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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