Sautéed Shrimp with Zucchini Noodles and Avocado Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and fresh sautéed shrimp tossed with tender zucchini noodles and bright herbs, dressed in heart-healthy avocado oil for a Whole30-friendly seafood meal. This mediterranean-inspired seafood (whole30, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, avocado oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, seasoned with 1 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque.
  2. Step 2: Remove shrimp and set aside. In the same skillet, add 1 tbsp avocado oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 3 medium spiralized zucchini noodles and cook, tossing gently, for 2-3 minutes until just tender but still firm.
  4. Step 4: Return shrimp to the skillet with zucchini noodles, add 1/4 cup chopped fresh basil and 1 tbsp fresh lemon juice. Toss everything gently for 1 minute to combine and heat through before serving.

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Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Avocado Oil take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Avocado Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Avocado Oil?

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 Oil 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 Oil whole30?

Yes — this recipe is tagged whole30, gluten free, low carb, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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