Sautéed Shrimp and Zucchini Noodles with Garlic Lemon Sauce

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 and fresh Whole30-friendly seafood dish featuring tender shrimp and spiralized zucchini tossed in a bright garlic lemon sauce. This Mediterranean-inspired seafood recipe (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.

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Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 280 cal/serving

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Ingredients

12 oz large shrimp, peeled and deveined
3 cups medium zucchini, spiralized into noodles
2 tbsp extra virgin olive oil
3 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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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.