Sautéed Shrimp with Garlic and Chili over Zucchini Noodles

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

Tender shrimp quickly sautéed with garlic and chili flakes served atop fresh zucchini noodles for a light, Whole30-compliant dinner. This American-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 American cuisine 270 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp extra virgin olive oil
4, thinly sliced garlic cloves
1/2 tsp red chili flakes
1 tsp sea salt
1/2 tsp, freshly ground black pepper
3, spiralized into noodles medium zucchini
1 tbsp fresh lemon juice
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sautéing for 1-2 minutes until fragrant and the garlic edges just begin to turn golden.
Step 2: Add 1 lb peeled and deveined large shrimp seasoned with 1 tsp sea salt and 1/2 tsp freshly ground black pepper to the skillet. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.
Step 3: Remove the shrimp from the skillet and set aside. Add 3 spiralized medium zucchinis to the same skillet and sauté for 2-3 minutes until just tender but still slightly crisp.
Step 4: Return the shrimp to the skillet with the zucchini noodles, add 1 tbsp fresh lemon juice, and toss gently to combine and warm through for 1 minute.
Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish before serving.