Sautéed Shrimp with Garlic, Zucchini Noodles, and Cherry Tomatoes
Light and vibrant shrimp sautéed with garlic and served over spiralized zucchini noodles with bursts of roasted cherry tomatoes, perfect for a Whole30 seafood dinner. This mediterranean-inspired seafood (whole30, gluten free) ready in about 22 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, minced 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 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 (about 24 oz), spiralized into noodles zucchini
- 1 pint (about 10 oz), halved cherry tomatoes
- 3 tbsp extra virgin olive oil
- 4 cloves minced garlic cloves
- 1/4 tsp red pepper flakes
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 1/4 cup, chopped fresh basil leaves
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 1 pint halved cherry tomatoes, 1/2 tsp sea salt, and 1/4 tsp black pepper, sautéing for 4-5 minutes until tomatoes soften and start to blister.
- Step 2: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet with tomatoes, cooking for 30 seconds until fragrant but not browned.
- Step 3: Push tomatoes and garlic to one side of the skillet and add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 4: Add 3 spiralized medium zucchinis to the skillet along with 1 tbsp lemon juice and 1 tsp lemon zest. Toss everything together and cook for 2 minutes until zucchini noodles are just tender but not soggy.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Serve immediately, garnishing with extra basil if desired.
Frequently asked questions
How long does Sautéed Shrimp with Garlic, Zucchini Noodles, and Cherry Tomatoes take to make?
Total time is about 22 minutes (10 min prep + 12 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 with Garlic, Zucchini Noodles, and Cherry Tomatoes?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Shrimp with Garlic, Zucchini Noodles, and Cherry Tomatoes?
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 with Garlic, Zucchini Noodles, and Cherry Tomatoes 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 with Garlic, Zucchini Noodles, and Cherry Tomatoes whole30?
Yes — this recipe is tagged whole30, gluten free, dairy 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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