Sautéed Shrimp with Garlic and Zucchini Noodles in Lemon-Basil Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Quick sautéed shrimp tossed with fresh zucchini noodles in a bright lemon and basil sauce for a light Whole30-compliant seafood meal. This Mediterranean-inspired seafood recipe (whole30, low carb), ready in about 20 minutes, pairs large shrimp, peeled and deveined, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

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Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 230 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 medium, spiralized into noodles zucchini
2 tbsp olive oil
3, minced garlic cloves
1 tsp lemon zest
2 tbsp lemon juice
1/4 cup, chopped fresh basil leaves
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned with 3/4 tsp salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp are opaque and cooked through, then remove shrimp from skillet and set aside.
Step 2: Add remaining 1 tbsp olive oil to the same skillet and reduce heat to medium. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes (optional), sautéing for 30 seconds until fragrant but not browned.
Step 3: Add 3 spiralized medium zucchinis to the skillet along with 1 tsp lemon zest and 2 tbsp lemon juice, tossing gently. Cook for 3-4 minutes until zucchini noodles are just tender but still slightly crisp.
Step 4: Return cooked shrimp to the skillet, add 1/4 cup chopped fresh basil leaves, and toss everything together for 1 minute until heated through. Adjust seasoning with additional salt if needed and serve immediately.