Sautéed Shrimp and Zucchini Noodles with Lemon and Basil
Lightly sautéed shrimp tossed with fresh zucchini noodles, fragrant basil, and a bright lemon dressing creates a fresh Whole30 seafood dinner. This mediterranean-inspired seafood (whole30, gluten-free) ready in about 20 minutes pairs large shrimp, peeled and deveined, medium zucchini, chopped fresh basil leaves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 medium zucchini
- 1/2 cup, chopped fresh basil leaves
- 3 cloves garlic cloves
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Using a spiralizer or vegetable peeler, create noodles from 3 medium zucchinis and set aside. Mince 3 garlic cloves.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Sauté shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant. Add zucchini noodles and cook, tossing gently, for 2-3 minutes until just tender but still slightly crisp.
- Step 4: Return shrimp to the skillet, add 2 tbsp fresh lemon juice, 1/2 cup chopped fresh basil, remaining 1/4 tsp sea salt, and 1/4 tsp black pepper. Toss everything together for 1 minute to combine and warm through.
- Step 5: Serve immediately for a bright, fresh Whole30 seafood dish.
Frequently asked questions
How long does Sautéed Shrimp and Zucchini Noodles with Lemon and Basil take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp and Zucchini Noodles with Lemon and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Lemon and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp and Zucchini Noodles with Lemon and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shrimp and Zucchini Noodles with Lemon and Basil whole30?
Yes — this recipe is tagged whole30, gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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