Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp paired with spiralized zucchini and tangy sun-dried tomatoes for a light Whole30 seafood meal. This mediterranean-inspired seafood (whole30, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, medium zucchini, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 3 Mediterranean cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Using a spiralizer, create noodles from 3 medium zucchinis and set aside.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Mince 3 garlic cloves and add to the pan, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 12 oz peeled and deveined large shrimp to the skillet and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Add 1/4 cup drained sun-dried tomatoes to the skillet and stir for 1 minute to warm through.
  5. Step 5: Reduce heat to medium, add the zucchini noodles and toss gently for 2-3 minutes until just tender but still crisp.
  6. Step 6: Remove from heat, sprinkle with 1/4 cup chopped fresh basil leaves and 1 tsp lemon zest before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sun-Dried Tomato?

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 medium zucchini from drying out.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato?

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 Sun-Dried Tomato for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sun-Dried Tomato whole30?

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

Related recipes