Sautéed Zucchini Noodles with Garlic Shrimp and Cherry Tomatoes
Light and flavorful zucchini noodles tossed with sautéed shrimp, bursting cherry tomatoes, and fresh basil for a vibrant Whole30 seafood dish. This mediterranean-inspired seafood (whole30, gluten free) ready in about 20 minutes pairs peeled and deveined large shrimp, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 3, spiralized into noodles (about 4 cups) medium zucchini
- 12 oz, peeled and deveined large shrimp
- 1 cup, halved cherry tomatoes
- 3 tbsp olive oil
- 3, minced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp, freshly squeezed lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper and cook for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 cup halved cherry tomatoes and cook for 3 minutes until they start to soften and release juices.
- Step 4: Add 4 cups spiralized zucchini noodles to the skillet and toss gently with the tomato mixture. Cook for 2-3 minutes until zucchini noodles are just tender but not mushy.
- Step 5: Return the shrimp to the skillet, add 1 tbsp freshly squeezed lemon juice and 1/4 cup chopped fresh basil, tossing everything together for 1 minute to combine and heat through before serving.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Garlic Shrimp and Cherry 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 Zucchini Noodles with Garlic Shrimp 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Sautéed Zucchini Noodles with Garlic Shrimp 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 Zucchini Noodles with Garlic Shrimp and Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini Noodles with Garlic Shrimp and Cherry Tomatoes whole30?
Yes — this recipe is tagged whole30, gluten free, paleo 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.
