Coconut Lime Garlic Shrimp with Zucchini Noodles

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.

A vibrant, creamy shrimp dish with bright citrus notes, served over zucchini noodles for a satisfying Whole30 dinner. This Asian-inspired seafood recipe (whole30), ready in about 25 minutes, pairs shrimp, avocado oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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: 15 min Cook: 10 min Serves 4 Asian cuisine 285 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 12 oz shrimp and 4 minced garlic cloves, stirring constantly for 2-3 minutes until shrimp turn pink and opaque.
  3. Step 3: Pour in 2 tbsp fresh lime juice and 1/4 cup full-fat coconut milk, stirring until the sauce thickens slightly and coats the shrimp (about 2 minutes).
  4. Step 4: Add 2 tbsp chopped cilantro, 1/4 tsp sea salt, and 1/8 tsp black pepper, tossing to combine.
  5. Step 5: Divide 2 spiralized medium zucchinis between plates, top with shrimp mixture, and serve immediately.

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