Sautéed Citrus Shrimp with Zucchini Noodles

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and tender shrimp sautéed in lemon and orange juice, served over tender zucchini noodles for a light Whole30 seafood dish. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs large shrimp, peeled and deveined, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
4 medium, spiralized zucchini
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
3 cloves, minced garlic cloves
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes; sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 pound of peeled and deveined large shrimp to the skillet, sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper, and cook for 2-3 minutes per side until pink and opaque.
Step 3: Pour in 2 tablespoons fresh lemon juice and 2 tablespoons fresh orange juice, stirring to coat shrimp and cook for an additional 1 minute until juices reduce slightly.
Step 4: Remove shrimp and set aside. In the same skillet, add the spiralized noodles from 4 medium zucchinis and sauté for 2 minutes until just tender, tossing to coat in the citrus-garlic sauce.
Step 5: Return shrimp to the skillet, toss with 2 tablespoons chopped fresh parsley, and serve immediately.