Sautéed Shrimp and Zucchini Noodles with Roasted Red Pepper Sauce

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

Tender shrimp and fresh zucchini noodles tossed in a vibrant roasted red pepper sauce for a light Whole30-friendly seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, zucchini, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 cup jarred roasted red peppers, 1 tbsp lemon juice, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Blend until smooth and set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 pound peeled and deveined large shrimp and 3 minced garlic cloves, sautéing for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the skillet and toss in 3 medium spiralized zucchini noodles. Sauté for 2 minutes until just tender but still firm.
  4. Step 4: Return the cooked shrimp to the pan and pour the roasted red pepper sauce over the shrimp and zucchini noodles. Stir gently to combine and heat through for 1-2 minutes.
  5. Step 5: Season with 1 tsp sea salt and garnish with 2 tbsp chopped fresh parsley before serving immediately.

Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Roasted Red Pepper Sauce take to make?

Total time is about 25 minutes (15 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 Roasted Red Pepper Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Roasted Red Pepper 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 Roasted Red Pepper 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 Roasted Red Pepper Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, low carb, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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