Sautéed Shrimp with Zucchini Noodles and Roasted Red Pepper Sauce

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

Quick sautéed shrimp tossed with spiralized zucchini noodles and a smoky roasted red pepper sauce, perfect for a Whole30-friendly dinner. This whole30 (low carb) ready in about 20 minutes blends large shrimp, peeled and deveined, jarred, drained roasted red peppers, 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 320 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 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 cup jarred roasted red peppers, 1 minced garlic clove, 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth and set aside.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  3. Step 3: In the same skillet, add 1 tbsp extra virgin olive oil and 3 spiralized medium zucchinis (about 4 cups zucchini noodles). Sauté zucchini noodles for 2-3 minutes until just tender but still slightly crisp.
  4. Step 4: Return shrimp to the skillet with zucchini noodles and pour in the roasted red pepper sauce. Toss gently over medium heat for 1-2 minutes until heated through and well combined. Stir in 1/4 cup chopped fresh basil leaves before serving.

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Roasted Red Pepper 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 Roasted Red Pepper 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 Roasted Red Pepper 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 Roasted Red Pepper 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 Roasted Red Pepper Sauce whole30?

Yes — this recipe is tagged whole30, low carb, gluten 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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