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

Yields 2

7 minPrep Time

5 minCook Time

12 minTotal Time

Save RecipeSave Recipe


  • 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


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  4. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.
  5. Plate the noodles into a bowl.
  6. Season shrimp with salt, pepper and chile powder. Set aside.
  7. 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.
  8. 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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Anonymous says:
Anonymous says:
Coconut cream
Liza says:
I am actually lactose intolerant to the extreme but greek yogurt is made without the strands our body rejects because it is strained. I can eat Fage greek yogurt, so you could substitute for that. : )
Katy says:
Loved the flavors in this dish and it was so simple to make! My husband won't eat the zucchini noodles (yet!! :)) and he enjoyed it over whole wheat pasta.
That's what I like to hear Katy!
Anonymous says:
I got my hubby and kids by slowly intigrating the vegi with their normal GF noodle. Ie. 10% vegi 90% pasta, 25% / 75%, 50/50, 75/25
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zab50Zabrina says:
If I wanted to make this on Sunday for my lunches for the week how do you suggest I do that? Will it keep if I cook it all on Sunday, or should I make one or two meals with this only? If you could add instructions on some of your recipes on how to make them keep for lunches that would be great, because I just bought my spiralizer and I want to take healthy lunches to work, but I also don't want to have to make them daily :)
I just made these noodles with the sauce and put them in a wrap with turkey and spinach. Heaven. I am so obsessed with your blog and my new spiralizer! I never liked zucchini until now :)
zab50 says:
So I tried this and it's totally delicious. Just to let others know, this dish should be eaten right away. I made a big batch so I could have some for lunch the next day too, but the avocado sauce began to brown pretty quickly.
Glad you liked it - and thanks for the tip!
Laura says:
What does Blade C mean? I'm not sure how to make the noodles.
Laura, check out my How To page!
Teresa Peddy says:
There is also a shredder for zuchinni, carrots, etc. called a Vegetti that is great!!!
Tenna G says:
Me, my mother-in-law, father-in-law, and husband loved it, but would've preferred the noodles to be warm not cold. I'd also up the chili a notch ;) I will be making this again with those small adjustments.
Edith Emmenegger says:
Just came across your Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn, which sounds amazing. You don't say anything about cooking the Zucchini noodles. Are they really raw in this recipe? Edith
Tonya says:
Is the zucchini kept raw in this recipe?
John says:
What would go well to accompany this dish as a meal?
chelsea says:
I am trying the Paleo diet and was wondering if the yogurt could be replaced with something non-dairy as well. Thanks!
Coconut milk works really well here!
Marie says:
could please let me know if raw courgette noodles would hold this sauce if I prepared it for a packed lunch or if it is best to add just prior to eating? Just trying to make healthy packed lunches
Lauren says:
My boyfriend and I absolutely loved this dish. I omitted the corn and basically doubled the recipe. I'll be making this again this week and I think I'll up the spice this time around. Loving this site!
Ali Maffucci says:
Lauren - so happy you loved it! Your boyfriend's a good man! :)
Brooke says:
No longer a spiralizer virgin! Made my first meal tonight with my new kitchen toy which came in last night. This recipe was delicious! I loved how creamy the avocado and yogurt tasted and it felt like a treat eating such a large serving of "pasta". Thanks. Can't wait to try another of your recipes.
MarZoe says:
By accident I left out the yogurt and it was creamy and delicious. My husband loved it( and so did I).
Marie says:
By accident I left out the yogurt and it turned out creamy and delicious. Don't need it if you don't want dairy.
michelle says:
Thank you for the starters guide this is so helpful. So many great tips. Thank you for sharing your experience, know how and recipes.
Hannah says:
Any recommendations of a replacement for avocado? Or can I just skip it altogether and still end up with a tasty end result? Want to make this dish for a friend but he's allergic to avocado :( Thanks x
MommaBear says:
I tend to be really particular when I first try a recipe. I want mine to look like the picture. Can you tell me if the picture with the 5 shrimp is the full recipe or 1 portion? I am sorry to ask (but my aforementioned need to understand the details is getting to me), the recipe calls for 8 shrimp which is 4 per serving (2 servings for this recipe). Just wondering. Thanks for bearing with me.
Gabriella says:
Yum yum! I just made this! So good. All of my favourite tastes- lime, chilli, avocado! Love how healthy this is, too. Thanks for sharing. xx Gabriella pastelsandpastries.com
Janet says:
I am new to this spiralizer thing...but I love to cook and try new things. So here goes! Do I cook the zucchini noodles before adding the sauce?
Meaghan says:
Ali has a ton of great resources to get you started. As far as cooking zucchini, here is page that will help you get rolling with the basics: https://inspiralized.com/zucchini-summer-squash/
Janet says:
Do I cook the noodles before putting the sauce on?
kelly says:
No... they will soften with the sauce
kelly says:
You can saute or do whatever you wish with them but i find them more refreshing raw. Just my opinion tho :)
kelly says:
This was reeeally yummy!! Thank you for sharing this. Can't wait for my colleagues to see me eating my leftovers for lunch tmrw and asking about it.
Lisa says:
WOW! My husband and I loved this! So fresh, healthy and zesty! I added some raw spinach to the sauce and used fresh chilli. Will definitely become a regular favourite!
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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