Avocado Zucchini Noodles With Shrimp

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Fresh and healthy Avocado Zucchini Noodles with Shrimp is a light and flavorful dish that is perfect as the weather warms up.

320 CAL 22g CARBS 16g FAT 28g PROTEIN
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You won’t miss the pasta in this Spicy Avocado Shrimp Zoodle dish! The creamy avocado sauce goes perfectly with spicy grilled shrimp and sweet corn salsa. With the weather warming up, this is exactly the type of meal I have been craving.

I don’t know about you but I go by the philosophy that an avocado a day keeps the doctor away. This creamy little fruit beats an apple any day of the week. This recipe for Spicy Avocado Zucchini Noodles with Shrimp and Corn is a stellar representation of how versatile avocados can be aside from an endless bowl of guacamole or daily servings of avocado toast.

This recipe uses avocado as a pasta sauce on a bed of zucchini zoodles. It creates a cream-like sauce that’s to die for and soaks up all the flavor of the lime, green chilies, and cilantro. Add in some shrimp for protein and charred corn for a little crunch and you’re ready for an amazing dinner.

Another thing I love about this recipe is that it is a nice break from the heavier, comfort food-style meals I have been preparing. After all the soup and pasta, we are ready for something fresh and light. And like all the recipes I have been sharing lately, there are lots of ways to adjust this recipe to fit what you have on hand.  

All in all this recipe takes less than 20 minutes to whip up. If you take a few shortcuts like buying already peeled and deveined shrimp and pre-spiralized zucchini you’ll be looking at closer to 15 minutes. How’s that for a healthy meal?

Avocado pasta with shrimp, corn, and zucchini noodles on two plates with corn salsa.

Recipe Tips and Ideas for Avocado Zucchini Noodles with Shrimp

  • For a heartier meal, serve this with regular or whole wheat pasta. It would also work with rice, quinoa, or even a bean salad. 
  • Toss in a can of black beans to add fiber to this dish and make it more filling.
  • Top this dish with some crumbled queso fresco or shredded Mexican cheese.
  • If you aren't a fan of shrimp, you could make this with salmon, white fish, canned tuna, chicken, pork, steak, or tofu
  • Make this with another type of vegetable noodle like spaghetti squash, carrot noodles (I love the ones from Trader Joe's), butternut squash noodles, or a low carb noodle like palmini
  • If you don't have canned diced green chilies, you could use a fresh jalapeno or poblano pepper instead. If you don't have that, just add some red pepper flakes or chili powder to add some spice to the sauce.
  • For those who don't like cilantro, just swap in basil. It adds such a delicious flavor that combines really well with the sweet corn and shrimp. You could also use a combination of basil and cilantro.
  • Lemon or lime juice will work for this recipe. If you don't have either, you could add a touch of apple cider vinegar to add some tang to the sauce.
  • If you prefer, you can also make air fryer shrimp for this recipe. Then serve them over the avocado zucchini noodles.
  • Change up the seasoning on the shrimp. The smoky and spicy shrimp in this shrimp taco recipe would be delicious.

How to make avocado pasta sauce?

If you have never made a creamy pasta sauce with avocados, it may seem like a weird idea but it is absolutely delicious. Here is a basic recipe to make a delicious avocado sauce using your favorite herbs and citrus.

  • 1 ripe avocado
  • 1/4 cup fresh herbs
  • 1-2 tbsp citrus juice
  • 1-2 tbsp oil
  • 1-2 tbsp water (as needed to smooth sauce)
  • Salt and pepper
  • Optional additions: Garlic, jalapeno, chipotle pepper in adobo, roasted red pepper, Parmesan cheese, nutritional yeast, spices and seasonings, yogurt, sour cream, or hummus. 
  • Add to a food processor and blend until well combined, scraping the sides down as needed.

It is best to eat avocado pasta sauce immediately since it can brown and oxidize when stored for longer. This can also be eaten warm or cold, in case you were wondering. 

How to make zucchini noodles?

There are a few different ways to make zucchini noodles. My go-to option is this vegetable spiralizer that attaches to my mixer. Many people also really like this spiralizer. Another option is to purchase a pre-made option in the fresh produce or freezer section.

How to keep avocados fresh longer?

Many people don't know that you can place avocados in the fridge once they are ripe and they will keep for about 1.5-2 weeks. Just make sure they are ripe before refrigerating them since they will not continue to ripen in the fridge. 

More zucchini noodle recipes?

The Recipe
Avcoado zucchini noodles with shrimp and corn served on a plate with lime.

Avocado Zucchini Noodles With Shrimp

320 CAL 22g CARBS 16g FAT 28g PROTEIN
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  • 2 large zucchini
  • 1 avocado
  • 4 oz canned diced green chilies
  • 1/4 cup cilantro (more for serving)
  • 2 tbsp lime juice (more for serving)
  • 2 tbsp olive oil, divided
  • 1 tbsp water
  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp grill seasoning
  • 1.5 cups corn (fresh, frozen, or canned)
  • 1 jalapeno, minced (optional)
  • Salt and pepper

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Prepare the zucchini noodles with a spiralizer on a thin noodle setting, like spaghetti. You want to have about 1-1.5 cups per serving.


Add the avocado, drained green chilies, cilantro, half the olive oil, and water to a food processor. Blend until smooth, scraping down the sides as needed. Season with salt and pepper. Set aside.


Toss the shrimp with the grill seasoning. Heat the olive oil over medium high heat. Add the shrimp in a single layer to the pan and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.


Add the corn to the pan and press down in a single layer. Cook for about 4-5 minutes until the corn begins to brown and char. Give it a good stir and let the corn char again for about 2 minutes.


Stir in the zucchini noodles and cook for 2-3 minutes until just tender crisp. Do not overcook. Add the shrimp back to the pan to warm through, about 1 minute.


Remove from heat and toss with the avocado sauce. Season with salt and pepper.


If you prefer a cold version of this dish, do not cook the zucchini noodles. Serve them raw with the cooled charred corn, shrimp, and creamy avocado sauce.


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Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 320
Calories from Fat 144
% Daily Value *
Total Fat 16g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 183mg
Sodium 277mg
Total Carbohydrate 22g
Dietary Fiber 6g
Sugars 8g
Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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