Sautéed Shrimp and Zucchini Noodles with Garlic-Chili Oil

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

Light and healthy zucchini noodles tossed with tender sautéed shrimp in a fragrant garlic and chili-infused olive oil sauce. This mediterranean-inspired seafood (low carb) ready in about 20 minutes pairs large shrimp peeled and deveined, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp, season with 1 tsp salt and 1/2 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque, then transfer shrimp to a plate.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 4 spiralized medium zucchinis. Toss and sauté for 2-3 minutes until just tender but still firm.
  4. Step 4: Return cooked shrimp to the skillet, drizzle with 1 tbsp fresh lemon juice, and sprinkle 2 tbsp chopped fresh parsley. Toss everything together for 1 minute to combine flavors. Serve immediately for a light, flavorful meal.

Frequently asked questions

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

Total time is about 20 minutes (10 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-Chili Oil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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-Chili Oil 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-Chili Oil low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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