Coconut Lime Garlic Shrimp with Zucchini Noodles
A vibrant, creamy shrimp dish with bright citrus notes, served over zucchini noodles for a satisfying Whole30 dinner. This asian-inspired seafood (whole30) ready in about 25 minutes pairs shrimp, avocado oil, minced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 shrimp
- 2 tbsp avocado oil
- 4 cloves, minced garlic
- 2 tbsp fresh lime juice
- 1/4 cup full-fat coconut milk
- 2 medium, spiralized zucchini
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 12 oz shrimp and 4 minced garlic cloves, stirring constantly for 2-3 minutes until shrimp turn pink and opaque.
- 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).
- Step 4: Add 2 tbsp chopped cilantro, 1/4 tsp sea salt, and 1/8 tsp black pepper, tossing to combine.
- Step 5: Divide 2 spiralized medium zucchinis between plates, top with shrimp mixture, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Lime Garlic Shrimp with Zucchini Noodles take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Lime Garlic Shrimp with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Coconut Lime Garlic Shrimp with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Lime Garlic Shrimp with Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Lime Garlic Shrimp with Zucchini Noodles whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
