Sautéed Zucchini Noodles with Avocado Pesto and Grilled Shrimp

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 drafted and published.

Lightly sautéed zucchini noodles tossed in a creamy avocado pesto, topped with garlic-grilled shrimp for a fresh keto seafood dish. This Mediterranean-inspired keto recipe (low carb), ready in about 25 minutes, pairs large zucchini, ripe avocado, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Mediterranean cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3, spiralized large zucchini
1 medium ripe avocado
1 cup fresh basil leaves
1/4 cup parmesan cheese, grated
2 tbsp pine nuts
2 tbsp fresh lemon juice
1/4 cup plus 2 tbsp olive oil
3 minced garlic cloves
1 pound large shrimp, peeled and deveined
to taste salt
to taste black pepper
1/4 tsp (optional) red pepper flakes

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a food processor, combine 1 medium ripe avocado, 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 2 tablespoons pine nuts, 2 tablespoons fresh lemon juice, 1/4 cup olive oil, and 1 minced garlic clove; blend until smooth and creamy, seasoning with salt and black pepper to taste.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 pound peeled and deveined large shrimp seasoned with salt, black pepper, and 1/4 teaspoon red pepper flakes (if using); sauté for 2-3 minutes per side until shrimp turn pink and opaque; remove shrimp and set aside.
Step 3: In the same skillet, add 3 spiralized large zucchini noodles; sauté over medium heat for 3-4 minutes until just tender but still firm.
Step 4: Toss the sautéed zucchini noodles with the prepared avocado pesto until evenly coated.
Step 5: Serve zucchini noodles topped with the garlic-grilled shrimp for a fresh, low-carb seafood meal.