Lemon-Garlic Shrimp Zoodles with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light yet satisfying dish that combats inflammation and supports brain health with omega-3s and antioxidants. This Mediterranean-inspired Whole30 recipe, ready in about 23 minutes, pairs shrimp, zucchini, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 15 min Cook: 8 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 pound shrimp
4 medium zucchini
4 garlic cloves
1 lemon
3 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2 tablespoons fresh parsley

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Instructions

Step 1: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add 1 pound shrimp and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
Step 2: Add remaining 1 tablespoon olive oil, 4 minced garlic cloves, and 1/2 teaspoon red pepper flakes to the skillet; sauté for 60 seconds until fragrant and golden.
Step 3: Add 4 cups spiralized zucchini noodles to the skillet and toss with garlic oil for 2-3 minutes until tender-crisp. Stir in 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and cooked shrimp. Cook for 1 minute more, then garnish with 2 tablespoons chopped fresh parsley.