Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

gluten free

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

It’s almost Labor Day, which means that you’re probably already vacationing on a mega-yacht sailing through St. Tropez or island-hopping in the Virgin Islands, but tell the hot cabana boy “just a second!”, because you’re gonna wanna see this.

This zucchini noodle recipe has one of the largest ROIs – it’s SO easy and SO simple, but tastes like a fancy-schmancy dish from Le Cirque! Creamy avocado sauces are very popular with zucchini noodles, because they mask any bitterness while remaining fresh and light to accompany the vegetable.

Behold the shrimp: chile, lime, and salt. Perfection with the creamy avocado sauce! Each bite packs a salty, tangy, and spicy punch…. all we’re missing is swee- oh wait, we have sweet: the corn! In an effort to savor the last of my Jersey fresh corn from the farmers’ market, I threw that in too. Isn’t cooking just grand?

Now, back to that cabana boy….

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Nutritional Data*

Calories: 325.5
Carbs: 34.1
Fat: 16.9
Protein: 14.3

*This is an estimate made with Caloriecount.com.

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Prep Time7 mins
Cook Time5 mins
Total Time12 mins
Servings: 2


  • For the sauce:
  • 5 tsp lime
  • 8 cranks of the sea salt grinder
  • 10 cranks of the peppercorn grinder
  • 1 avocado
  • 1/4 cup Chobani 0% plain Greek yogurt
  • 12 basil leaves
  • 1 medium clove of garlic minced
  • For the rest:
  • 2.5-3 zucchinis Blade C
  • salt and pepper to taste
  • 2 tsp chili powder or more to season shrimp
  • 8 medium shrimp
  • 1 whole lime
  • 1 ear of corn
  • olive oil cooking spray


  • Preheat the oven to 400 degrees.
  • Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl and set aside.
  • Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  • Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.
  • Plate the noodles into a bowl.
  • Season shrimp with salt, pepper and chile powder. Set aside.
  • Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.
  • Top the zucchini noodles with the shrimp and enjoy!

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

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Heather says:
Hi! This was very good, thanks!
Marie says:
I don't see that anyone has asked this... the very first ingredient is 5 tsp lime. I'm assuming that should be 5 tsp lime juice?
Melanie says:
This recipe just moved into my coveted top 10 favourites. Total summer percection.
Nancy says:
So here the calories are listed, but it doesn't say for what? For the whole recipe? The recipe says for 2, so are the calories per serving?
Meaghan says:
Yes, this is calories per serving!
Arian says:
This was my first time using my inspiralizer and this was so yummy! I did however warm my zucchini in a pan, spritzed them with olive oil and mixed in the sauce so it was all warm! Added the shrimp and corn to the top and that's it! I will definitely be doing this again soon!
Meaghan says:
That sounds great, Arian!!
Anonymous says:
how many servings does this make? 2?
Meaghan says:
To get an exact read on serving size we recommend entering the ingredients into a tracker!
Anonymous says:
Made this tonight using my kitchaid spiralizer for the 1st time, it was a delicious blend of flavors. Only change I made was to bake the shrimp after mixing with some olive oil, then the seasonings, and bake at 400 for 10 min. Definitely a keeper, thank you!
Meaghan says:
Yay! We're so glad you enjoyed it!

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