Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato Sauce
Tender shrimp quickly sautéed and served over fresh zucchini noodles tossed with a tangy sun-dried tomato and garlic sauce. This mediterranean-inspired seafood (whole30, low carb) ready in about 20 minutes blends peeled and deveined large shrimp, chopped sun-dried tomatoes in oil, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and deveined large shrimp
- 3 medium, spiralized into noodles zucchini
- 1/3 cup, chopped sun-dried tomatoes in oil
- 3 tbsp, divided olive oil
- 4, minced garlic cloves
- 1/4 tsp red pepper flakes
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp, freshly squeezed lemon juice
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1/3 cup chopped sun-dried tomatoes and cook stirring for 2 minutes until softened and aromatic.
- Step 3: Add 1 lb peeled and deveined large shrimp, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper, and sauté for 3-4 minutes until shrimp turn pink and opaque.
- Step 4: Remove shrimp and tomato sauce from skillet and set aside. In the same skillet, add 1 tbsp olive oil and the spiralized noodles from 3 medium zucchinis, tossing gently for 2 minutes over medium heat until noodles soften but remain firm.
- Step 5: Return shrimp and sun-dried tomato mixture to the skillet with zucchini noodles. Add 2 tbsp freshly squeezed lemon juice, 1/4 cup chopped fresh basil, and remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Toss everything together for 1 minute until heated through and well combined. Serve immediately.
Frequently asked questions
How long does Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato Sauce?
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 Zucchini Noodles and Sun-Dried Tomato Sauce 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 Zucchini Noodles and Sun-Dried Tomato Sauce whole30?
Yes — this recipe is tagged whole30, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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