Zucchini Noodle Avocado Pesto with Seared Shrimp

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

A refreshing, omega-3-rich meal featuring zucchini noodles tossed in creamy avocado pesto and topped with perfectly seared shrimp to support skin clarity and reduce inflammation. This american-inspired whole30 ready in about 30 minutes blends zucchini, shrimp, 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 380 calories and feeds 2, 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: 15 min Serves 2 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz peeled and deveined shrimp, season with 1/4 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Set aside.
  2. Step 2: In a food processor, combine 1 peeled and pitted avocado, 1/2 cup packed fresh basil, 2 minced garlic cloves, 1 tbsp lemon juice, 1/4 tsp sea salt, and 1/4 tsp black pepper. Process until smooth, adding 1 tbsp olive oil if needed to reach a spreadable consistency.
  3. Step 3: Toss 4 cups spiralized zucchini noodles with the avocado pesto until evenly coated. Divide between two plates and top with the cooked shrimp and 1/2 cup halved cherry tomatoes.
  4. Step 4: Serve immediately while zucchini noodles remain crisp-tender to preserve nutrients.

Frequently asked questions

How long does Zucchini Noodle Avocado Pesto with Seared Shrimp take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini Noodle Avocado Pesto with Seared 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 Zucchini Noodle Avocado Pesto with Seared 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 Zucchini Noodle Avocado Pesto with Seared Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Zucchini Noodle Avocado Pesto with Seared Shrimp?

American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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