Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomatoes
Tender shrimp sautéed with garlic and sun-dried tomatoes served over fresh zucchini noodles for a bright, Whole30-compliant seafood dish. This mediterranean-inspired seafood (whole30) ready in about 20 minutes pairs medium shrimp, peeled and deveined, extra virgin olive oil, thinly sliced 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 medium shrimp, peeled and deveined
- 3 medium, spiralized into noodles zucchini
- 2 tbsp extra virgin olive oil
- 4 cloves, thinly sliced garlic cloves
- 1/3 cup, chopped sun-dried tomatoes (oil-packed)
- 2 tbsp, freshly squeezed lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp, optional red pepper flakes
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1/3 cup chopped sun-dried tomatoes, sauté for 1-2 minutes until fragrant but garlic is not browned.
- Step 2: Add 1 lb peeled and deveined medium shrimp to the skillet, sprinkle with 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Cook for 2-3 minutes per side until shrimp are pink and opaque.
- Step 3: Remove shrimp and set aside. In the same skillet, add the spiralized noodles from 3 medium zucchinis and sauté for 2-3 minutes until just tender but still firm.
- Step 4: Return shrimp to the skillet, drizzle with 2 tbsp freshly squeezed lemon juice, toss everything together, and cook for an additional 1 minute.
- Step 5: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomatoes 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 with Zucchini Noodles and Sun-Dried 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 Zucchini Noodles and Sun-Dried 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 Zucchini Noodles and Sun-Dried 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 Zucchini Noodles and Sun-Dried Tomatoes whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
