Lemon-Ginger Zucchini Noodle Stir-Fry
A light, digestible stir-fry with zucchini noodles, shrimp, and fresh ginger to alleviate bloating while providing protein and flavor. This asian-inspired whole30 (low-carb) ready in about 25 minutes pairs peeled and deveined shrimp, finely minced fresh ginger, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 4 medium, spiralized into noodles zucchini
- 12 oz, peeled and deveined shrimp
- 1.5 tbsp, finely minced fresh ginger
- 2 tbsp avocado oil
- 1, juiced lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 cups, chopped bok choy
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add minced ginger and sauté for 1 minute until fragrant and slightly golden.
- Step 2: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
- Step 3: Toss zucchini noodles with remaining 1 tbsp avocado oil, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Add to the skillet and stir-fry for 3-4 minutes until noodles are tender but still crisp, stirring frequently to prevent mushiness.
- Step 4: Add bok choy and cooked shrimp to the skillet, tossing to combine. Cook for 1 minute more until bok choy wilts and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Ginger Zucchini Noodle Stir-Fry 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 Lemon-Ginger Zucchini Noodle Stir-Fry?
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 Lemon-Ginger Zucchini Noodle Stir-Fry?
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 Lemon-Ginger Zucchini Noodle Stir-Fry 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.
Is Lemon-Ginger Zucchini Noodle Stir-Fry low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
