Cilantro Lime Shrimp with Avocado-Chili Sauce on Spaghetti Squash

This Whole30-friendly dish pairs roasted spaghetti squash and a bright green chili avocado sauce with cilantro-lime shrimp for a healthy, gluten-free, dairy-free meal.

I love this recipe because it combines two favorite components — a zesty cilantro-lime shrimp and a silky green chili avocado sauce — served over roasted spaghetti squash. I adapted both elements slightly to be Whole30 compliant, swapping any non-compliant ingredients and leaving out added sugars. The result is flavorful, satisfying, and perfect for anyone following a gluten-free, dairy-free, or paleo-style plan.

Sauces and marinades make a huge difference in simple recipes — a small tweak can turn an ordinary meal into something memorable. For this shrimp, coconut aminos replace soy sauce for a Whole30-friendly umami boost, and brown sugar is omitted. The shrimp still develops great flavor from garlic, lime, and chili, and the avocado sauce adds a creamy, tangy finish without dairy.

The recipe is designed to be efficient: make the green chili avocado sauce and marinate the shrimp while the spaghetti squash roasts. If you’re short on time, you can cook the squash in the microwave or an air fryer; either method shortens the total cook time while yielding tender “noodles.”

This recipe makes extra green chili avocado sauce. You can reduce the sauce quantities if you prefer less, or save the leftovers — it’s excellent on grilled chicken, steak, or as a dip for fresh vegetables.

More Whole30 recipes

For more gluten-free, dairy-free, and Whole30 meal ideas, try other favorites such as:

1. Whole30 Buffalo Chicken Stuffed Peppers
2. Balsamic Salmon Zoodle Bowls
3. Whole30 Eggplant Roll Ups
4. Chipotle Lime Chicken Fajita Skewers — great with leftover green chili avocado sauce
5. Lemon Herb Salmon
6. Italian Flank Steak with Roasted Cherry Tomatoes
7. Avocado Scallop Ceviche

Cilantro Lime Shrimp with Green Chili Avocado Sauce and Spaghetti Squash

This Whole30-friendly plate brings together roasted spaghetti squash, a spicy green chili avocado sauce, and cilantro-lime shrimp. It’s a nutritious, vibrant meal that’s naturally gluten-free and dairy-free.

Ingredients

Spaghetti Squash

• 1 large spaghetti squash
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

Green Chili Avocado Sauce

• 2 avocados, peeled and pitted
• 4 tbsp fresh lime juice
• 2 cloves garlic, minced
• ½ cup red onion, diced
• 1 serrano chili, seeded and chopped
• 1 jalapeño, seeded and chopped
• ¼ cup fresh cilantro
• 2 tbsp avocado oil or olive oil
• 2 oz diced green chilies
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp crushed red pepper
• ¼ cup water or chicken broth (to thin if needed)

Chili Lime Garlic Shrimp

• 1 lb shrimp, peeled and deveined
• 2 garlic cloves, minced
• 3 tbsp coconut aminos
• 1 tsp chili powder
• 2 tbsp lime juice
• ½ tsp red pepper flakes
• 2 tsp olive oil

Instructions

1. Preheat the oven to 400°F (204°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon black pepper.
3. Place the squash cut-side down on a baking sheet and roast for about 45 minutes, until tender and easily shredded with a fork.
4. While the squash roasts, make the green chili avocado sauce. Combine the avocados, lime juice, minced garlic, red onion, serrano, jalapeño, cilantro, avocado oil, diced green chilies, cumin, salt, crushed red pepper, and water or broth in a blender or food processor. Puree until smooth. Adjust seasoning and texture with additional lime juice or water as needed.
5. Prepare the shrimp by whisking together the minced garlic, coconut aminos, chili powder, lime juice, red pepper flakes, and 2 teaspoons olive oil in a medium bowl.
6. Add the shrimp to the marinade and toss to coat. Refrigerate and let marinate for 15–20 minutes to absorb the flavors.
7. When the spaghetti squash is done, remove from the oven and use a fork to pull the flesh into spaghetti-like strands. Transfer the strands to a serving bowl or divide among plates.
8. Toss the squash strands with about half of the green chili avocado sauce so they’re lightly coated.
9. Remove the shrimp from the marinade and cook on a hot grill or in a skillet over medium heat. Cook the shrimp about 3 minutes per side, until pink and opaque.
10. Arrange the cooked shrimp on top of the spaghetti squash and drizzle with the remaining green chili avocado sauce. Garnish with extra cilantro and a wedge of lime if desired.

Tips and Variations

• To speed up the recipe, microwave the spaghetti squash or use an air fryer; both methods yield tender strands faster than roasting.
• If you prefer less heat, omit the serrano or jalapeño and reduce the crushed red pepper.
• Leftover avocado sauce keeps in an airtight container in the refrigerator for a couple of days; press plastic wrap onto the surface to limit browning.
• Swap the shrimp for grilled chicken, steak, or firm tofu for another protein option while keeping the same flavorful sauce.

Nutrition Facts (per serving)

This cilantro-lime shrimp with green chili avocado sauce over spaghetti squash is a vibrant, nutrient-dense meal that highlights fresh flavors and simple preparation. It’s ideal for a wholesome weeknight dinner or meal prep for the week when you want a satisfying, Whole30-compatible option.