Sautéed Shrimp with Zucchini Noodles and Garlic-Cashew Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and fresh sautéed shrimp served over tender zucchini noodles tossed in a creamy garlic-cashew sauce, perfect for a Whole30 meal. This american-inspired whole30 (whole30, low carb) ready in about 35 minutes blends large shrimp, peeled and deveined, raw cashews, water 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 400 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: 25 min Cook: 10 min Serves 3 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/2 cup raw cashews in hot water for 20 minutes to soften. Drain and transfer to a blender with 3/4 cup fresh water, 2 minced garlic cloves, 2 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper; blend until smooth and creamy, about 1 minute.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/4 tsp sea salt and 1/4 tsp black pepper, sautéing for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 1 minced garlic clove; sauté for 30 seconds until fragrant.
  4. Step 4: Add 3 spiralized medium zucchinis to the skillet and toss gently, cooking for 2-3 minutes until just tender but still slightly crisp.
  5. Step 5: Return the cooked shrimp to the skillet, pour in the cashew-garlic sauce, and toss everything together over low heat for 1-2 minutes until heated through and well coated. Sprinkle 1/4 tsp red pepper flakes if using for a touch of heat.
  6. Step 6: Serve immediately, garnished with extra lemon wedges if desired.

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Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Garlic-Cashew Sauce take to make?

Total time is about 35 minutes (25 min prep + 10 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 Garlic-Cashew 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 Garlic-Cashew 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 Garlic-Cashew Sauce 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 Garlic-Cashew 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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