Sautéed Shrimp with Zucchini and Cherry Tomatoes
A vibrant, low-carb meal featuring plump shrimp and crisp-tender vegetables. This mediterranean-inspired whole30 (low-carb) ready in about 25 minutes pairs shrimp, medium zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.
Ingredients
- 12 oz shrimp
- 2 medium zucchini
- 1 cup cherry tomatoes
- 1 tbsp avocado oil
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Pat 12 oz shrimp dry and season with 1/2 tsp salt.
- Step 2: Slice 2 medium zucchini lengthwise into 1/4-inch ribbons, then discard seeds if desired.
- Step 3: Heat 1 tbsp avocado oil in a large skillet over medium-high heat for 1 minute.
- Step 4: Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until aromatic.
- Step 5: Add shrimp and cook 2 minutes per side until pink and opaque, then remove and set aside.
- Step 6: Add zucchini ribbons and 1 cup cherry tomatoes to the skillet, cooking 4 minutes until vegetables are tender-crisp.
- Step 7: Return shrimp to skillet, toss to combine, and cook 1 minute more before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Zucchini and Cherry Tomatoes take to make?
Total time is about 25 minutes (15 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 Zucchini and Cherry Tomatoes?
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 shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Zucchini and Cherry Tomatoes?
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 Zucchini and Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini and Cherry Tomatoes low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
