Sautéed Shrimp with Zucchini Noodles and Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 developed and reviewed.

Tender shrimp cooked in a fragrant spiced tomato sauce, served over light zucchini noodles for a fresh Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs raw shrimp, zucchini, canned diced tomatoes 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: 20 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined raw shrimp
4 medium, spiralized into noodles zucchini
14 oz can canned diced tomatoes
3 tbsp olive oil
3 cloves, minced garlic cloves
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
3/4 tsp sea salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant.
Step 2: Add 14 oz canned diced tomatoes, 1/2 tsp sea salt, and 1/4 tsp black pepper. Simmer the sauce for 8-10 minutes until slightly thickened.
Step 3: Season 1 lb peeled and deveined raw shrimp with 1/4 tsp sea salt and 1/4 tsp black pepper. Push sauce to the side of the skillet and add 1 tbsp olive oil to the empty side. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
Step 4: Toss 4 medium spiralized zucchini noodles into the pan with shrimp and sauce, cooking 2 minutes until noodles are just tender. Sprinkle 2 tbsp chopped fresh parsley and gently toss to combine before serving.