Sautéed Zucchini Noodles with Garlic Shrimp and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 and flavorful zucchini noodles tossed with sautéed shrimp, bursting cherry tomatoes, and fresh basil for a vibrant Whole30 seafood dish. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs medium zucchini, large shrimp, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 2 Mediterranean cuisine 280 cal/serving

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Ingredients

3, spiralized into noodles (about 4 cups) medium zucchini
12 oz, peeled and deveined large shrimp
1 cup, halved cherry tomatoes
3 tbsp olive oil
3, minced garlic cloves
1/4 cup, chopped fresh basil leaves
1 tsp sea salt
1/2 tsp black pepper
1 tbsp, freshly squeezed lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper and cook for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 3: Add 1 cup halved cherry tomatoes and cook for 3 minutes until they start to soften and release juices.
Step 4: Add 4 cups spiralized zucchini noodles to the skillet and toss gently with the tomato mixture. Cook for 2-3 minutes until zucchini noodles are just tender but not mushy.
Step 5: Return the shrimp to the skillet, add 1 tbsp freshly squeezed lemon juice and 1/4 cup chopped fresh basil, tossing everything together for 1 minute to combine and heat through before serving.