Sautéed Ginger Shrimp with Zucchini Noodles
Light and refreshing Whole30 shrimp sautéed with fresh ginger and garlic served over spiralized zucchini noodles. This asian fusion-inspired seafood (whole30, gluten free) ready in about 20 minutes pairs peeled and deveined large shrimp, grated fresh ginger, minced 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 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
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed 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 Ginger 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 grated fresh ginger from drying out.
Can I substitute ingredients in Sautéed 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 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 Ginger Shrimp with Zucchini Noodles whole30?
Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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