Ginger-Turmeric Shrimp Stir-Fry with Zucchini Noodles
A vibrant, anti-inflammatory dish packed with omega-3s and turmeric to support skin health and reduce inflammation. This asian-inspired seafood (anti-inflammatory) ready in about 25 minutes pairs peeled and deveined Shrimp, medium, spiralized Zucchini, grated Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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
- 8 oz, peeled and deveined Shrimp
- 2 medium, spiralized Zucchini
- 1 tbsp, grated Fresh ginger
- 1/2 tsp Turmeric
- 2 cloves, minced Garlic
- 1 tbsp Coconut aminos
- 1 tbsp Avocado oil
- 2, sliced Green onions
- 1/2, juiced Lime
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 8 oz shrimp and cook for 2-3 minutes per side until pink and opaque.
- Step 2: Push shrimp to one side of the skillet. Add 1 tbsp grated ginger, 2 minced garlic cloves, and 1/2 tsp turmeric to the skillet. Cook for 1 minute until fragrant.
- Step 3: Add 3 cups spiralized zucchini noodles to the skillet and stir to combine. Cook for 3-4 minutes until tender but still firm, stirring occasionally.
- Step 4: Stir in 1 tbsp coconut aminos and 1/2 lime juiced, then sprinkle with 2 sliced green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Turmeric Shrimp Stir-Fry 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 Ginger-Turmeric Shrimp Stir-Fry 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Ginger-Turmeric Shrimp Stir-Fry 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 Ginger-Turmeric Shrimp Stir-Fry with Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Ginger-Turmeric Shrimp Stir-Fry with Zucchini Noodles?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
