Sautéed Garlic Shrimp with Zucchini Noodles and Lemon

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

A light, Whole30-compliant shrimp dish featuring tender sautéed garlic shrimp served over fresh zucchini noodles with a bright lemon finish. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs large shrimp, peeled and deveined, zucchini, spiralized into noodles, garlic cloves, minced 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
3 medium zucchini, spiralized into noodles
4 garlic cloves, minced
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Step 2: Add 1 pound of large peeled and deveined shrimp to the skillet, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque, then transfer shrimp to a plate.
Step 3: In the same skillet, add 1 tablespoon of extra virgin olive oil and toss in 3 medium spiralized zucchini noodles. Sauté over medium heat for 2-3 minutes until noodles are tender but still firm.
Step 4: Return the shrimp to the skillet with the zucchini noodles. Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Toss gently for 1 minute until everything is heated through and coated with the lemon-garlic sauce.
Step 5: Remove from heat, sprinkle 2 tablespoons chopped fresh parsley over the top, and serve immediately.