Sautéed Shrimp and Zucchini Noodles with Basil and Lemon

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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.

Light and fresh sautéed shrimp tossed with spiralized zucchini noodles, bright basil, and zesty lemon, making a perfect Whole30 dinner. This American-inspired Whole30 recipe (low-carb, gluten-free), ready in about 20 minutes, pairs large shrimp, zucchini, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 pound, peeled and deveined large shrimp
4 medium, spiralized into noodles zucchini
3 cloves, minced garlic cloves
3 tablespoons extra virgin olive oil
1/4 cup, chopped fresh basil leaves
1, zested and juiced lemon
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 1 pound peeled and deveined shrimp, seasoned with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
Step 2: In the same skillet, add 1 tablespoon olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant, avoiding browning the garlic.
Step 3: Add 4 spiralized medium zucchinis to the skillet, tossing gently with garlic oil. Cook for 3-4 minutes until noodles are just tender but still firm.
Step 4: Return shrimp to skillet and add 1/4 cup chopped fresh basil, zest and juice of 1 lemon, and 1/2 teaspoon sea salt. Toss everything together for 1-2 minutes until heated through and flavors meld.
Step 5: Sprinkle 1/4 teaspoon red pepper flakes if using, adjust seasoning, and serve immediately for a light Whole30-friendly supper.