Lemon-Tarragon Shrimp with Zucchini Noodles

By AislePrompt Editorial · ·

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.

Bright, fresh shrimp tossed with zucchini noodles and a tangy lemon-tarragon sauce, perfect for a quick, satisfying seafood dinner. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs Shrimp, Zucchini, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  2. Step 2: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 2 spiralized medium zucchini noodles and sauté for 3-4 minutes until slightly tender but still crisp.
  3. Step 3: Return shrimp to the skillet, add 1 tbsp lemon juice and 1 tsp chopped tarragon, then season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and heat through for 1 minute.

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