Sautéed Shrimp and Zucchini Noodles with Lemon-Garlic Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 developed and reviewed.

Light and bright sautéed shrimp tossed with spiralized zucchini noodles in a zesty lemon and garlic sauce. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, 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 280 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 (about 24 oz) medium zucchini
3 tbsp extra virgin olive oil
4 minced garlic cloves
3 tbsp, freshly squeezed lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Use a spiralizer to turn 3 medium zucchinis (about 24 oz) into noodles. Set aside and lightly salt with 1/2 tsp sea salt to draw out moisture while preparing shrimp.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp and 4 minced garlic cloves, sautéing for 3-4 minutes until shrimp turn pink and opaque.
Step 3: Remove shrimp from skillet and set aside. Add 1 tbsp extra virgin olive oil to the skillet along with the zucchini noodles, 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté noodles for 2-3 minutes until just tender but still firm.
Step 4: Return the shrimp to the skillet and stir in 3 tbsp freshly squeezed lemon juice and 1 tsp lemon zest. Toss everything together gently for 1 minute until heated through and fragrant.
Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over top, and serve immediately.