Sautéed Shrimp with Garlic, Tomato, and Zucchini Noodles

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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 and vibrant shrimp sautéed with garlic and fresh tomatoes, served over light zucchini noodles for a refreshing Whole30 meal. This Mediterranean-inspired seafood recipe (whole30, low carb), ready in about 20 minutes, pairs large shrimp, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 3, 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.

Is this Whole30 compliant? Browse the full Whole30 Recipes — Compliant Dinners You Will Actually Cook collection — grouped by crockpot & slow cooker recipes, instant pot & pressure cooker recipes, meal prep recipes, with a free 7-day plan. Also in Whole30 Seafood Recipes. Or jump straight to the free 7-Day Whole30 Meal Plan (Free, With the Shopping List) — the first three days are open, no email needed.
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Prep: 10 min Cook: 10 min Serves 3 Mediterranean cuisine 260 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 medium, spiralized into noodles zucchini
1 cup, halved cherry tomatoes
4 cloves, minced garlic cloves
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/4 cup, chopped fresh basil leaves
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon lemon juice

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.
Step 3: Add 1 cup halved cherry tomatoes and cook for another 2 minutes until tomatoes soften and release juices.
Step 4: Stir in 3 medium spiralized zucchini noodles and cook for 2 minutes, tossing gently until noodles are warmed but still firm.
Step 5: Remove from heat and stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh basil leaves. Serve immediately.