Sautéed Shrimp and Zucchini Noodles with Avocado Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light sautéed shrimp combined with spiralized zucchini noodles tossed in a creamy avocado basil pesto, perfect for a fresh Whole30 dinner. This whole30 (low carb) ready in about 25 minutes blends large shrimp, peeled and deveined, spiralized into noodles medium zucchini, peeled and pitted ripe avocado 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.

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 food processor, combine 1 ripe avocado, 1 cup fresh basil leaves, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth and creamy, set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque, then remove from skillet.
  3. Step 3: Add remaining 1 minced garlic clove and 1 tbsp olive oil to the skillet, sauté for 30 seconds until fragrant.
  4. Step 4: Add 3 spiralized medium zucchini noodles to the skillet, sprinkle with 1/4 tsp sea salt and 1/4 tsp black pepper, and sauté for 2-3 minutes until noodles are just tender but still firm.
  5. Step 5: Return shrimp to skillet and remove from heat. Toss shrimp and zucchini noodles with the prepared avocado pesto until evenly coated.
  6. Step 6: Serve immediately with a sprinkle of red pepper flakes for a slight kick if desired.

Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Avocado Pesto 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 and Zucchini Noodles with Avocado Pesto?

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 and Zucchini Noodles with Avocado Pesto?

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 and Zucchini Noodles with Avocado Pesto 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 and Zucchini Noodles with Avocado Pesto whole30?

Yes — this recipe is tagged whole30, 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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