Sautéed Shrimp with Garlic, Tomato, and Zucchini Noodles

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

Quick and vibrant shrimp sautéed with garlic and fresh tomatoes, served over light zucchini noodles for a refreshing Whole30 meal. This mediterranean-inspired seafood (whole30, low carb) ready in about 20 minutes pairs peeled and deveined large shrimp, halved cherry tomatoes, minced garlic cloves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 3 Mediterranean cuisine 260 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 cup halved cherry tomatoes and cook for another 2 minutes until tomatoes soften and release juices.
  4. Step 4: Stir in 3 medium spiralized zucchini noodles and cook for 2 minutes, tossing gently until noodles are warmed but still firm.
  5. Step 5: Remove from heat and stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh basil leaves. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp with Garlic, Tomato, and Zucchini Noodles take to make?

Total time is about 20 minutes (10 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 with Garlic, Tomato, and Zucchini Noodles?

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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic, Tomato, and Zucchini Noodles?

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 with Garlic, Tomato, and Zucchini Noodles for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Garlic, Tomato, and Zucchini Noodles whole30?

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

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