Sautéed Zucchini Noodles with Garlic Lemon Shrimp

By AislePrompt Editorial · ·

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.

Light zucchini noodles tossed with garlic and lemon sautéed shrimp create a fresh, Whole30-compliant dinner bursting with bright flavors. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs zucchini, spiralized into noodles, large shrimp, peeled and deveined, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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: 10 min Serves 4 Mediterranean cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 1 tbsp avocado oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 6 cups spiralized zucchini noodles. Toss gently and cook for 2 minutes until just tender but not mushy.
  3. Step 3: Return shrimp to skillet with zucchini noodles. Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1/4 tsp red pepper flakes, and remaining 1/2 tsp sea salt. Toss everything together and cook for 1 more minute to blend flavors.
  4. Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh basil before serving.

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