Sautéed Shrimp with Zucchini Noodles and Garlic-Citrus Sauce

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

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 developed and reviewed.

Light and fresh shrimp sautéed with spiralized zucchini noodles in a bright garlic and citrus-infused olive oil sauce, perfect for a Whole30-friendly dinner. This Mediterranean-inspired Whole30 recipe (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 280 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 medium, spiralized into noodles zucchini
3 tbsp olive oil
4, minced garlic cloves
2 tbsp, freshly squeezed lemon juice
1 tsp orange zest
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil and 4 minced garlic cloves. Sauté over medium heat for 1 minute until fragrant but not browned.
Step 3: Add 3 medium spiralized zucchini noodles, 2 tbsp freshly squeezed lemon juice, 1 tsp orange zest, 1/4 tsp red pepper flakes, and 1/2 tsp sea salt. Toss and cook for 3-4 minutes until noodles are tender but still have some bite.
Step 4: Return cooked shrimp to the skillet and toss with zucchini noodles for 1 minute to combine and warm through.
Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.