Sautéed Shrimp with Avocado Cilantro Sauce and Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and lime, served over fresh zucchini noodles with a creamy avocado cilantro sauce that’s perfect for a Whole30 meal. This mexican-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends peeled and deveined large shrimp, extra virgin olive oil, minced garlic cloves 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 300 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 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large 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 set aside.
  3. Step 3: In a blender or food processor, combine 1 whole ripe avocado, 1/2 cup packed fresh cilantro leaves, 2 tbsp fresh lime juice, 1/4 tsp sea salt, and 3 tbsp water. Blend until smooth and creamy, adding more water if needed to reach sauce consistency.
  4. Step 4: Add 2 tbsp olive oil to the same skillet over medium heat, then add 3 spiralized medium zucchinis. Sauté for 2-3 minutes until just tender but still slightly crisp.
  5. Step 5: Return cooked shrimp to the skillet with zucchini noodles, pour 1/2 of the avocado cilantro sauce over, and toss gently to coat and warm through for 1 minute.
  6. Step 6: Serve shrimp and zucchini noodles topped with remaining avocado cilantro sauce as a vibrant, Whole30-friendly dish.

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Frequently asked questions

How long does Sautéed Shrimp with Avocado Cilantro Sauce and Zucchini Noodles 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 Avocado Cilantro Sauce and Zucchini Noodles?

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 Avocado Cilantro Sauce and Zucchini Noodles?

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 Avocado Cilantro Sauce and Zucchini Noodles 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 Avocado Cilantro Sauce and Zucchini Noodles 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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