Sautéed Shrimp with Zucchini Ribbons and Basil
Plump shrimp seared with garlic and lemon zest, tossed with delicate zucchini ribbons and fresh basil for a light, vibrant dinner. This Italian recipe, ready in about 30 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 450 calories and feeds 2, 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.
Ingredients
- 12 oz shrimp
- 2 medium zucchini
- 2 tbsp olive oil
- 3 cloves garlic
- 1/4 cup fresh basil
- 1 lemon
- to taste salt
- to taste pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 2 medium zucchinis, spiralized into ribbons, and cook for 2 minutes until just tender, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
- Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add the drained zucchini ribbons and cook for 2 minutes until heated through.
- Step 4: Return the shrimp to the skillet, add 1/4 cup fresh basil, 1 tsp lemon zest, and 1 tbsp lemon juice. Toss to combine and cook for 1 minute until heated through, seasoning with salt and pepper to taste.
Frequently asked questions
How long does Sautéed Shrimp with Zucchini Ribbons and Basil take to make?
Total time is about 30 minutes (15 min prep + 15 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 Ribbons and Basil?
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 shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Zucchini Ribbons and Basil?
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 Ribbons and Basil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Sautéed Shrimp with Zucchini Ribbons and Basil?
Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
