Sautéed Shrimp and Zucchini Noodles with Lemon-Basil Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and refreshing Whole30 seafood dish featuring tender shrimp and zucchini noodles tossed in a bright lemon-basil olive oil sauce. This mediterranean-inspired whole30 (low carb, gluten free) ready in about 20 minutes blends large shrimp, peeled and deveined, extra virgin olive oil, fresh basil leaves, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, taking care not to burn the garlic.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Sauté for 3-4 minutes, turning shrimp until they turn pink and opaque.
  3. Step 3: Remove shrimp to a plate and add 1 tbsp extra virgin olive oil to the skillet. Add 3 spiralized medium zucchinis and cook for 2-3 minutes, tossing gently until the zucchini noodles soften slightly but remain firm.
  4. Step 4: Return the shrimp to the skillet with the zucchini noodles. Add 2 tbsp lemon juice and 1/4 cup chopped fresh basil leaves, tossing everything together for 1 minute until heated through and the sauce lightly coats the noodles.
  5. Step 5: Serve immediately, garnished with additional basil if desired.

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Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Lemon-Basil Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp and Zucchini Noodles with Lemon-Basil Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Lemon-Basil 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 Lemon-Basil Sauce 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 Lemon-Basil Sauce low carb?

Yes — this recipe is tagged low carb, gluten 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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