Sautéed Garlic Shrimp with Zucchini Noodles and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick paleo seafood dish featuring tender shrimp sautéed with garlic, tossed with fresh zucchini noodles and juicy cherry tomatoes. This mediterranean-inspired paleo (paleo, gluten free) ready in about 22 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 320 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque, then remove shrimp from skillet and set aside.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 3 medium spiralized zucchini noodles, tossing gently with 1 cup halved cherry tomatoes, the remaining 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until zucchini noodles are just tender but still firm.
  4. Step 4: Return cooked shrimp to the skillet, add 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice, tossing everything together for 1 more minute to combine flavors.
  5. Step 5: Serve immediately, garnished with extra parsley if desired.

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Frequently asked questions

How long does Sautéed Garlic Shrimp with 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 Garlic Shrimp with 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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Sautéed Garlic Shrimp with 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 Garlic Shrimp with 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 Garlic Shrimp with Zucchini Noodles and Cherry Tomatoes paleo?

Yes — this recipe is tagged paleo, gluten free, dairy 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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