Sautéed Shrimp with Zucchini Noodles and Herbs

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

A light, refreshing dish featuring plump shrimp and spiralized zucchini, tossed in a bright herb-infused sauce to soothe digestive sensitivity. This Mediterranean-inspired Whole30 recipe (low-carb), ready in about 18 minutes, pairs shrimp, 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 2, 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: 8 min Serves 2 Mediterranean cuisine 280 cal/serving

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Ingredients

12 oz, peeled and deveined shrimp
2 medium, spiralized zucchini
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp, chopped fresh parsley
1 clove, minced garlic
1/4 tsp sea salt

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Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add shrimp and cook for 2-3 minutes per side until pink and opaque.
Step 2: Add spiralized zucchini and lemon juice to the skillet, tossing gently for 2 minutes until zucchini is tender-crisp and lightly coated.
Step 3: Remove from heat, stir in chopped parsley and sea salt, then serve immediately while hot.