Ginger-Scented Shrimp and Zucchini Stir-Fry

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Quick-cooked shrimp and tender zucchini in a fragrant ginger-lime glaze, perfect for busy weeknights without dairy or sugar. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs peeled and deveined shrimp, zucchini, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 pound peeled and deveined shrimp
• 2 medium, sliced into half-moons zucchini
• 1 tablespoon, minced fresh ginger
• 2 cloves, minced garlic
• 2 tablespoons avocado oil
• 1 teaspoon fish sauce
• 1 lime

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 1 pound peeled shrimp and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
3. Step 3: Add 2 minced garlic cloves and 1 tablespoon minced ginger to the skillet, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 2 medium sliced zucchini and 1 teaspoon fish sauce, stirring for 4-5 minutes until zucchini is tender-crisp.
5. Step 5: Return shrimp to the skillet, squeeze juice from 1 lime over the mixture, and toss for 1 minute until coated and heated through.