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

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 drafted and published.

Tender shrimp quickly sautéed with garlic and served over fresh zucchini noodles tossed in a bright lemon-garlic sauce. This Mediterranean-inspired seafood recipe (whole30, low carb), 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 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.

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Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 270 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3, spiralized into noodles medium zucchini
3 tbsp extra virgin olive oil
4, thinly sliced garlic cloves
2 tbsp 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: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined shrimp, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque.
Step 3: Remove shrimp from skillet and set aside. Add 1 tbsp olive oil to the skillet, then toss in 3 spiralized medium zucchini noodles. Cook for 2-3 minutes, stirring gently until noodles soften but retain slight crunch.
Step 4: Return shrimp to the skillet with noodles, add 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped parsley. Toss everything together and cook for 1 more minute until heated through. Serve immediately.