Sautéed Shrimp with Zucchini Noodles and Garlic-Chili Oil

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Tender shrimp sautéed in a fragrant garlic-chili oil served over fresh zucchini noodles for a light, Whole30-friendly dinner. This American-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, medium zucchini, garlic cloves 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 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: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
4, spiralized into noodles medium zucchini
5 cloves, thinly sliced garlic cloves
1/2 tsp red chili flakes
3 tbsp olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper
2 tbsp chopped fresh parsley
4 wedges, for serving lemon wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/2 tsp red chili flakes. Sauté for 1-2 minutes until garlic is golden and fragrant — be careful not to burn.
Step 2: Add 1 lb peeled and deveined large shrimp, season with 3/4 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
Step 3: Add remaining 1 tbsp olive oil to the skillet and toss in 4 spiralized medium zucchinis. Sprinkle with remaining 1/4 tsp sea salt and 1/4 tsp black pepper. Sauté zucchini noodles for 3-4 minutes until just tender but still slightly crisp.
Step 4: Return shrimp to the skillet with zucchini noodles, toss gently to combine and warm through for 1 minute.
Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley. Serve immediately with 4 lemon wedges on the side.