Sautéed Zucchini Noodles with Spicy Whole30 Shrimp

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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, chili flakes, and seared shrimp for a quick Whole30 seafood meal. This Mediterranean-inspired seafood recipe (low carb, gluten free), ready in about 20 minutes, pairs medium zucchini, large shrimp, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Is this Whole30 compliant? Browse the full Whole30 Recipes — Compliant Dinners You Will Actually Cook collection — grouped by crockpot & slow cooker recipes, instant pot & pressure cooker recipes, meal prep recipes, with a free 7-day plan. Also in Whole30 Seafood Recipes. Or jump straight to the free 7-Day Whole30 Meal Plan (Free, With the Shopping List) — the first three days are open, no email needed.
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Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

3, spiralized into noodles medium zucchini
12 pieces, peeled and deveined large shrimp
4 cloves, thinly sliced garlic cloves
1/2 tsp red chili flakes
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp, chopped fresh parsley
for serving lemon wedges

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Instructions

Step 1: Heat 1 tbsp olive oil over medium-high heat in a large skillet. Add 12 shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook for 2 minutes per side until pink and opaque, then remove shrimp and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil. Sauté 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes for 30 seconds until fragrant but not browned.
Step 3: Add 3 spiralized medium zucchinis to the skillet and toss gently for 2-3 minutes until just tender but still slightly crisp.
Step 4: Return the cooked shrimp to the skillet, sprinkle 2 tbsp chopped fresh parsley, and toss everything together for 1 minute to combine flavors.
Step 5: Serve immediately with lemon wedges on the side for squeezing over the dish.