Zucchini Noodle Avocado Pesto with Seared Shrimp
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 peeled and deveined shrimp, pitted and peeled avocado, packed fresh basil 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.
Ingredients
- 2 medium, spiralized into noodles (about 4 cups) zucchini
- 8 oz, peeled and deveined shrimp
- 1, pitted and peeled avocado
- 1/2 cup, packed fresh basil
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup, halved cherry tomatoes
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately while zucchini noodles remain crisp-tender to preserve nutrients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
