Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing
Tender shrimp sautéed with garlic and chili flakes served over fresh zucchini noodles tossed in a creamy avocado cilantro dressing for a light Whole30 meal. This mexican-inspired whole30 (gluten free, dairy free) ready in about 25 minutes blends peeled and deveined large shrimp, minced garlic cloves, red chili flakes 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 280 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, peeled and deveined large shrimp
- 3 cloves, minced garlic cloves
- 1/4 tsp red chili flakes
- 2 tbsp olive oil
- 3, spiralized into noodles medium zucchinis
- 1 whole ripe avocado
- 1/2 cup, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 2 tbsp water
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque, then transfer shrimp to a plate and keep warm.
- Step 3: In a blender, combine 1 whole ripe avocado, 1/2 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 2 tbsp water, 1/2 tsp sea salt, and 1/4 tsp black pepper; blend until smooth and creamy.
- Step 4: Add 3 spiralized medium zucchinis to the skillet and sauté for 2 minutes until just tender but still firm.
- Step 5: Return the cooked shrimp to the skillet, pour the avocado cilantro dressing over the shrimp and zucchini noodles, and toss gently to coat everything evenly before serving.
Frequently asked questions
How long does Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing 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 Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing?
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 Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing?
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 Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing 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 Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing gluten free?
Yes — this recipe is tagged gluten free, dairy free, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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