Zucchini Noodles Stir-Fried with Shrimp and Basil

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A light and fragrant keto stir-fry featuring tender shrimp and zucchini noodles tossed with fresh basil and garlic. This Asian Fusion-inspired keto recipe (low-carb), ready in about 20 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 280 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 peeled and deveined shrimp
• 3 medium spiralized into noodles zucchini
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1/3 cup chopped fresh basil leaves
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
2. Step 2: Add 12 oz peeled and deveined shrimp to the skillet, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque.
3. Step 3: Add 3 medium spiralized zucchini noodles to the skillet and toss with the shrimp. Cook for 2-3 minutes until noodles are tender but still slightly crisp.
4. Step 4: Remove from heat and stir in 1/3 cup chopped fresh basil leaves and 1 tbsp fresh lemon juice. Serve warm.