Sautéed Ginger-Garlic Shrimp with Zucchini Noodles

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

A light Whole30 seafood dish featuring shrimp sautéed with fresh ginger and garlic, served over tender zucchini noodles. This asian fusion-inspired whole30 (whole30, low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, medium zucchini, grated fresh ginger root 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 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.

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

Instructions

  1. Step 1: Using a spiralizer or vegetable peeler, create noodles from 3 medium zucchinis and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook shrimp for 2-3 minutes per side until pink and opaque.
  4. Step 4: Add 2 tbsp coconut aminos and the zucchini noodles to the skillet, tossing gently and cooking for 2 minutes until noodles are just tender but not mushy.
  5. Step 5: Remove from heat, sprinkle with 2 tbsp chopped fresh cilantro, and serve immediately.

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Frequently asked questions

How long does Sautéed Ginger-Garlic 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 Ginger-Garlic Shrimp 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 medium zucchini from drying out.

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

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ginger-Garlic Shrimp with Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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