Sautéed Shrimp with Zucchini Noodles and Fresh Basil

By AislePrompt Editorial · ·

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 drafted and published.

Quick-cooked shrimp paired with zucchini noodles in a lemon-basil sauce, finished with a sprinkle of fresh herbs for a vibrant, nutrient-rich meal. This Mediterranean-inspired Whole30 recipe, 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 300 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 2 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize zucchini into noodles using a spiralizer. Pat dry with a paper towel to remove excess moisture.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
  4. Step 4: Add shrimp and cook for 2-3 minutes per side until pink and opaque.
  5. Step 5: Add zucchini noodles to the skillet and toss for 2 minutes until just tender.
  6. Step 6: Stir in 1/2 tbsp lemon juice (from 1/2 lemon), 1/4 cup chopped fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 more minute until flavors are combined.

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