Sautéed Shrimp and Zucchini Noodles with Garlic Lemon Sauce
A light and fresh Whole30-friendly seafood dish featuring tender shrimp and spiralized zucchini tossed in a bright garlic lemon sauce. This mediterranean-inspired seafood (whole30, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 3 cups medium zucchini, spiralized into noodles
- 2 tbsp extra virgin olive oil
- 3 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined large shrimp and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp are pink and opaque, then transfer to a plate.
- Step 2: In the same skillet, add the remaining 1 tablespoon of olive oil and 3 minced garlic cloves. Cook over medium heat for 1 minute until fragrant but not browned.
- Step 3: Add 3 cups spiralized zucchini noodles to the skillet and toss gently with the garlic oil for 2-3 minutes until just tender but still slightly crisp.
- Step 4: Return the cooked shrimp to the skillet, add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, stirring to combine and warm through for 1 minute.
- Step 5: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the dish before serving.
Frequently asked questions
How long does Sautéed Shrimp and Zucchini Noodles with Garlic Lemon Sauce 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 Lemon Sauce?
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 Lemon Sauce?
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 Lemon Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon Sauce whole30?
Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the simplicity and freshness. The garlic lemon sauce made it shine.
- ★★★★★
This was a hit with my kids! The lemon sauce was perfect with the shrimp and zoodles. Will make again.
- ★★★★☆
Took a bit longer than the recipe said to cook the zoodles, but still delicious.
