Sautéed Shrimp with Zucchini Noodles and Avocado Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and flavorful sautéed shrimp paired with spiralized zucchini noodles tossed in a creamy avocado and basil pesto, ideal for a Whole30 meal. This seafood-inspired whole30 (whole30, low carb) ready in about 25 minutes blends peeled and deveined large shrimp, whole ripe avocado, packed fresh basil leaves 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 Seafood cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 1 ripe avocado, 1 cup fresh basil leaves, 2 minced garlic cloves, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth and creamy, scraping down sides as needed.
  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 for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add spiralized noodles from 3 medium zucchinis and cook for 2 minutes, tossing gently until just warmed through but still firm.
  4. Step 4: Return shrimp to the skillet and add the avocado pesto. Toss everything together carefully to coat the shrimp and noodles evenly. Sprinkle 1/4 tsp red pepper flakes if using, and adjust seasoning with additional salt or lemon juice to taste.
  5. Step 5: Serve immediately, garnished with extra basil leaves if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and 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 with Zucchini Noodles and 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 with Zucchini Noodles and 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 with Zucchini Noodles and 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 with Zucchini Noodles and Avocado Pesto whole30?

Yes — this recipe is tagged whole30, low carb, gluten 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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