Sautéed Shrimp and Zucchini Noodles with Garlic and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp and spiralized zucchini noodles quickly sautéed with garlic and a kick of red chili for a light Whole30 seafood dish. This mediterranean-inspired whole30 (low carb, gluten free) ready in about 25 minutes pairs large shrimp, peeled and deveined, spiralized into noodles medium zucchini, extra virgin 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 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: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes to the skillet, sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Remove shrimp from skillet and set aside. In the same skillet, add the 3 spiralized zucchini noodles and sauté for 2 minutes until just softened but still slightly crisp.
  5. Step 5: Return the shrimp to the skillet, add 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, tossing everything together for 1 minute to combine and warm through.
  6. Step 6: Serve immediately for a fresh, Whole30-compliant seafood meal.

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Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Garlic and Chili take to make?

Total time is about 25 minutes (15 min prep + 10 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 Shrimp and Zucchini Noodles with Garlic and Chili?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Garlic and Chili?

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 Shrimp and Zucchini Noodles with Garlic and Chili 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 Shrimp and Zucchini Noodles with Garlic and Chili low carb?

Yes — this recipe is tagged low carb, 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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