Zucchini Noodle Stir-Fry with Avocado Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, low-carb stir-fry with zucchini noodles and shrimp, finished with a creamy avocado dressing that supports digestion and skin clarity. This asian-inspired whole30 (low-carb) ready in about 27 minutes pairs zucchini, shrimp, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 medium, spiralized into noodles zucchini
• 8 oz, peeled and deveined shrimp
• 1 medium, pitted and scooped avocado
• 2, juiced and zested lime
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1/2, thinly sliced red bell pepper
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1/2 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and red bell pepper, sautéing for 2 minutes until fragrant and peppers soften.
2. Step 2: Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove from skillet.
3. Step 3: In a blender, combine avocado, lime juice, lime zest, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp water until smooth.
4. Step 4: Toss spiralized zucchini with remaining 1/2 tbsp olive oil in the skillet over medium heat for 3 minutes until tender-crisp.
5. Step 5: Return shrimp to skillet with zucchini, toss to coat, then drizzle with avocado dressing and serve immediately.