Sautéed Garlic Shrimp with Zucchini Noodles and Fresh Herbs

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

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.

A quick Whole30 seafood dish featuring tender shrimp sautéed with garlic and tossed with spiralized zucchini and bright fresh herbs. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, peeled and deveined, zucchini, spiralized into noodles, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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 3 Mediterranean cuisine 310 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb peeled and deveined large shrimp along with 1/2 tsp sea salt, 1/4 tsp black pepper, and sauté for 2-3 minutes per side until the shrimp turn pink and opaque. Remove shrimp to a plate and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil and 4 minced garlic cloves along with 1/4 tsp red pepper flakes. Sauté for 30 seconds until fragrant but not browned.
Step 3: Add 3 spiralized medium zucchinis to the skillet along with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 3-4 minutes, tossing frequently, until the zucchini noodles soften but still have a slight bite.
Step 4: Return the cooked shrimp to the skillet and toss with the zucchini noodles. Remove from heat and stir in 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, and 1 tbsp fresh lemon juice.
Step 5: Serve immediately while warm, garnished with extra herbs if desired.