Sautéed Shrimp with Zucchini Noodles and Basil-Lemon Dressing

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

Tender shrimp quickly sautéed and tossed with fresh zucchini noodles and a bright basil-lemon dressing for a light Whole30 meal. This mediterranean-inspired whole30 (low carb, gluten free) ready in about 18 minutes blends large shrimp, peeled and deveined, extra virgin olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 8 min Serves 3 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook for 2 minutes per side until the shrimp are pink and opaque, then transfer them to a bowl and set aside.
  3. Step 3: In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add 3 spiralized medium zucchinis and sauté for 2-3 minutes until just tender but still slightly crisp.
  4. Step 4: Remove the skillet from heat and toss the zucchini noodles with the cooked shrimp, 1/2 cup chopped fresh basil leaves, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes if using. Adjust seasoning with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper as needed.
  5. Step 5: Serve immediately while warm, garnished with additional basil leaves if desired.

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Basil-Lemon Dressing take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Basil-Lemon Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Basil-Lemon Dressing?

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 Noodles and Basil-Lemon Dressing 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 Zucchini Noodles and Basil-Lemon Dressing low carb?

Yes — this recipe is tagged 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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