Sautéed Shrimp with Zucchini Noodles and Garlic-Tomato Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

Tender shrimp sautéed in garlic and tomato with freshly spiralized zucchini noodles for a light, Whole30-compliant seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs large shrimp, olive oil, 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.

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Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp olive oil
4 cloves, thinly sliced garlic cloves
1 1/2 cups, halved cherry tomatoes
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper
4 medium, spiralized into noodles zucchini
1/4 cup, chopped fresh basil leaves
1 tbsp lemon juice

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, 1/2 tsp sea salt, and 1/4 tsp black pepper. Sauté for 2 minutes per side until shrimp are opaque and cooked through. Remove shrimp and set aside.
Step 2: In the same skillet, add remaining 1 tbsp olive oil and 4 thinly sliced garlic cloves. Cook for 1 minute until fragrant but not browned.
Step 3: Add 1 1/2 cups halved cherry tomatoes, 1/4 tsp red pepper flakes, and 1/2 tsp sea salt. Cook for 5 minutes until tomatoes soften and release juices.
Step 4: Add 4 spiralized medium zucchinis to the skillet and toss with the sauce. Cook for 2-3 minutes until zucchini noodles are slightly tender but still have bite.
Step 5: Return cooked shrimp to the skillet, add 1/4 cup chopped fresh basil and 1 tbsp lemon juice. Toss everything together for 1 minute to combine flavors. Serve immediately.