Sautéed Shrimp with Zucchini Noodles and Garlic Lemon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and tossed with fresh zucchini noodles in a bright lemon-infused olive oil sauce. This whole30-inspired whole30 (low carb, gluten free) ready in about 20 minutes blends large shrimp, peeled and deveined, extra virgin olive oil, minced garlic cloves 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 210 calories and feeds 4, 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: 10 min Cook: 10 min Serves 4 Whole30 cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1 tsp sea salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until the shrimp are pink and opaque.
  3. Step 3: Remove the shrimp from the skillet and set aside. In the same skillet, add the spiralized noodles from 3 medium zucchinis and sauté for 2 minutes until slightly softened.
  4. Step 4: Return the shrimp to the skillet, add 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh parsley; toss gently to combine and heat through for 1 minute before serving.

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Frequently asked questions

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

Total time is about 20 minutes (10 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 Lemon 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 Lemon 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 Lemon 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 Lemon Sauce low carb?

Yes — this recipe is tagged low carb, gluten free, dairy 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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