Sautéed Ginger Garlic Shrimp with Zucchini Noodles

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick and flavorful sautéed shrimp infused with fresh ginger and garlic served over tender zucchini noodles for a light Whole30 meal. This Asian Fusion Whole30 recipe (low carb, paleo), ready in about 20 minutes, pairs large raw shrimp, peeled and deveined, medium zucchini, and extra virgin 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 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 10 min Serves 4 Asian Fusion cuisine 220 cal/serving

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Ingredients

1 lb large raw shrimp, peeled and deveined
3 medium zucchini
2 tbsp extra virgin olive oil
1 tbsp fresh ginger root, grated
3 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Using a spiralizer or vegetable peeler, create zucchini noodles from 3 medium zucchinis and set aside in a colander to drain excess moisture.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant but not browned.
Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and sauté for 3-4 minutes until shrimp turn pink and opaque.
Step 4: Add the zucchini noodles to the skillet and toss gently with the shrimp. Cook for 2-3 minutes until noodles are just tender but not mushy.
Step 5: Remove from heat, drizzle with 1 tbsp fresh lime juice, and sprinkle 2 tbsp chopped fresh cilantro over the dish before serving.