Sautéed Shrimp with Zucchini Noodles and Garlic-Cilantro Pesto

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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.

Lightly sautéed shrimp tossed with tender zucchini noodles and a vibrant garlic-cilantro pesto perfect for a Whole30-compliant dinner. This Mediterranean-inspired seafood recipe (whole30, low carb), ready in about 25 minutes, pairs large shrimp, medium zucchini, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

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Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3, spiralized into noodles medium zucchini
1 cup, packed fresh cilantro
3, peeled garlic cloves
1/4 cup, toasted pine nuts
1/3 cup, divided extra virgin olive oil
2 tbsp, fresh lemon juice
1 tsp, divided sea salt
1/2 tsp, divided black pepper
1/4 tsp, optional red pepper flakes

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Instructions

Step 1: In a food processor, combine 1 cup packed fresh cilantro leaves, 3 peeled garlic cloves, 1/4 cup toasted pine nuts, 1/4 tsp red pepper flakes (optional), 1/2 tsp sea salt, and 1/4 tsp black pepper. Pulse while slowly drizzling in 1/4 cup extra virgin olive oil until a smooth pesto forms. Add 2 tbsp fresh lemon juice and pulse once more.
Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 1 lb peeled and deveined large shrimp with 1/2 tsp sea salt and 1/4 tsp black pepper. Add shrimp to the pan and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: In the same skillet, add spiralized noodles from 3 medium zucchinis and sauté gently for 2-3 minutes until just tender but still slightly firm.
Step 4: Return shrimp to the skillet, add 1/3 cup prepared garlic-cilantro pesto, and toss gently to coat everything evenly. Cook for 1 more minute until heated through.
Step 5: Serve immediately garnished with extra cilantro or pine nuts if desired.