Sautéed Shrimp with Zucchini Noodles and Basil Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light sautéed shrimp served over fresh zucchini noodles tossed in a fragrant basil and tomato sauce for a vibrant Whole30 seafood dish. This mediterranean-inspired seafood (whole30, low carb) ready in about 30 minutes blends peeled and deveined large shrimp, medium (about 700 g) zucchini, (300 g) cherry tomatoes 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 320 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Using a spiralizer or vegetable peeler, create zucchini noodles from 3 medium zucchinis and set aside. Halve 2 cups cherry tomatoes and mince 4 garlic cloves.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and 1/4 tsp red pepper flakes (if using), sauté for 30 seconds until fragrant.
  3. Step 3: Add the halved cherry tomatoes and 1/2 tsp salt, cooking for 5-6 minutes until the tomatoes soften and release their juices to form a light sauce.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque.
  5. Step 5: Remove the shrimp and tomato sauce to a bowl, then add the remaining 1 tbsp olive oil to the skillet. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still crisp.
  6. Step 6: Return the shrimp and tomato sauce to the skillet with the zucchini noodles, stir in 1/2 cup chopped fresh basil, and cook together for 1 minute to combine flavors before serving.

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Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Basil Tomato Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 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 Tomato Sauce?

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 Tomato Sauce?

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 Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tomato Sauce whole30?

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

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