Sautéed Shrimp with Zucchini Noodles and Lemon Basil Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and tossed with fresh zucchini noodles and a bright lemon basil dressing. This Whole30 recipe (gluten free), ready in about 22 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 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.

Prep: 10 min Cook: 12 min Serves 4 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil. Add 3 spiralized medium zucchinis and sauté for 3-4 minutes until noodles soften but remain slightly firm.
  4. Step 4: Return shrimp to the skillet with zucchini noodles. Stir in 2 tbsp lemon juice, 1/4 cup chopped fresh basil, and remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Toss to combine and heat through for 1 minute.
  5. Step 5: Serve immediately, garnished with extra basil if desired.

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Lemon Basil Vinaigrette take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Lemon Basil Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Lemon Basil Vinaigrette?

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 Lemon Basil Vinaigrette 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 Lemon Basil Vinaigrette whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes