Sautéed Shrimp with Zucchini Noodles and Garlic-Chili Sauce

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

Quick sautéed shrimp tossed with fresh zucchini noodles and a spicy garlic-chili sauce for a light Whole30 dinner. This mediterranean-inspired seafood (whole30, low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet, season with 3/4 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque.
  3. Step 3: Remove shrimp to a plate and add spiralized noodles from 3 medium zucchinis to the skillet. Toss quickly for 2 minutes until noodles soften but retain bite.
  4. Step 4: Return shrimp to skillet, add 1 tbsp fresh lemon juice, and toss everything together for 1 minute to combine and heat through before serving.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Garlic-Chili Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Garlic-Chili 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-Chili 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 Garlic-Chili Sauce whole30?

Yes — this recipe is tagged whole30, 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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