Sautéed Garlic-Ginger Shrimp with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick, low-carb sautéed shrimp infused with garlic and ginger, served over fresh zucchini noodles for a light yet flavorful seafood dish. This asian-inspired seafood (low carb, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, zucchini, spiralized into noodles, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes. Cook shrimp for 2-3 minutes per side until pink and opaque.
  3. Step 3: While shrimp cooks, add 3 medium spiralized zucchini noodles to the skillet, drizzle with 2 tbsp soy sauce and 1 tbsp fresh lime juice, tossing gently to combine. Cook for 2 minutes until noodles are just tender.
  4. Step 4: Remove skillet from heat, sprinkle 2 tbsp chopped fresh cilantro over the shrimp and zucchini noodles. Toss lightly and serve immediately.

Frequently asked questions

How long does Sautéed Garlic-Ginger Shrimp with Zucchini Noodles take to make?

Total time is about 20 minutes (10 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 Sautéed Garlic-Ginger Shrimp with Zucchini Noodles?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic-Ginger 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 Sautéed Garlic-Ginger Shrimp with Zucchini Noodles for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Garlic-Ginger Shrimp with Zucchini Noodles low carb?

Yes — this recipe is tagged low carb, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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