Sautéed Shrimp with Zucchini Noodles and Basil

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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-cooked shrimp tossed with fresh zucchini noodles and fragrant basil leaves in a garlic and olive oil sauce. This Mediterranean-inspired paleo recipe (low carb, high protein), ready in about 20 minutes, pairs shrimp, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb peeled and deveined shrimp
3 medium, spiralized into noodles zucchini
3 tbsp olive oil
4 cloves, thinly sliced garlic cloves
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper
1/4 cup, torn fresh basil leaves
1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp 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 30 seconds until aromatic.
Step 2: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: Add 1 tbsp olive oil to the same skillet, then add 3 medium spiralized zucchini noodles. Sauté for 3-4 minutes until just tender, stirring gently.
Step 4: Return shrimp to the skillet with zucchini noodles. Sprinkle with 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tbsp fresh lemon juice, and 1/4 cup torn fresh basil leaves. Toss gently to combine and warm through for 1 minute.
Step 5: Remove from heat and serve immediately.