Stir-Fried Shrimp with Zucchini Noodles and Spicy Tomato Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

Tender shrimp quickly stir-fried and served over fresh zucchini noodles tossed in a vibrant, Whole30-compliant spicy tomato sauce. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 27 minutes, pairs large shrimp, peeled and deveined, zucchini, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

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Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 290 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
4 medium, spiralized into noodles zucchini
1 cup, no added sugar canned diced tomatoes
4 cloves, minced garlic cloves
1/2 tsp red chili flakes
3 tbsp, divided olive oil
1 tsp, divided sea salt
1/2 tsp black pepper
1/4 cup, chopped fresh basil leaves

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Instructions

Step 1: Heat 1 1/2 tbsp olive 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. Stir-fry shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 2: In the same skillet, add remaining 1 1/2 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 1 cup canned diced tomatoes and 1/2 tsp red chili flakes. Simmer sauce for 5 minutes until slightly thickened.
Step 3: Add 4 medium spiralized zucchini noodles and 1/2 tsp sea salt to the skillet. Toss gently and cook for 2-3 minutes until noodles are just tender but not mushy.
Step 4: Return cooked shrimp to skillet and toss with zucchini noodles and sauce. Stir in 1/4 cup chopped fresh basil leaves. Serve immediately.