Sautéed Ginger Shrimp with Zucchini Noodles

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Light and refreshing Whole30 shrimp sautéed with fresh ginger and garlic served over spiralized zucchini noodles. This Asian Fusion-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs large shrimp, fresh ginger, garlic cloves 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1 lb, peeled and deveined large shrimp
• 1 tbsp, grated fresh ginger
• 3 minced garlic cloves
• 3 medium, spiralized into noodles zucchini
• 2 tbsp coconut aminos
• 2 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sauté 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 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.
3. Step 3: Stir in 2 tbsp coconut aminos and add 3 spiralized medium zucchinis. Toss everything together and cook for 2 minutes until zucchini noodles are just tender but still firm.
4. Step 4: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve immediately.