Sautéed Zucchini Noodles with Avocado Pesto and Grilled Shrimp
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 (low carb) ready in about 25 minutes blends spiralized large zucchini, medium ripe avocado, 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 350 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.
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 cloves minced garlic cloves
- 1 pound large shrimp, peeled and deveined
- to taste salt
- to taste black pepper
- 1/4 tsp (optional) red pepper flakes
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.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Zucchini Noodles with Avocado Pesto and Grilled Shrimp 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 Zucchini Noodles with Avocado Pesto and Grilled Shrimp?
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 Zucchini Noodles with Avocado Pesto and Grilled Shrimp?
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 Zucchini Noodles with Avocado Pesto and Grilled Shrimp 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 Zucchini Noodles with Avocado Pesto and Grilled Shrimp low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
