Shrimp Stir-Fry with Zucchini Noodles and Ginger-Sesame Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A quick and vibrant Whole30 stir-fry featuring succulent shrimp, spiralized zucchini noodles, and a fragrant ginger-sesame sauce. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "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
• 3 medium, spiralized into noodles zucchini
• 1 medium, thinly sliced red bell pepper
• 3, sliced green onions
• 1 tbsp, minced fresh ginger root
• 3 cloves, minced garlic cloves
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1/4 tsp red chili flakes
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp fresh lime juice
• 1/4 cup, chopped (optional) fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque, then remove from skillet.
2. Step 2: In the same skillet, add 1 tbsp minced fresh ginger root and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
3. Step 3: Add 1 thinly sliced red bell pepper and 3 sliced green onions to the skillet, cooking for 2-3 minutes until slightly softened but still crisp.
4. Step 4: Stir in 3 medium spiralized zucchini noodles along with 3 tbsp coconut aminos, 1 tbsp sesame oil, 1/4 tsp red chili flakes, and 1/2 tsp sea salt. Toss gently and cook for 2-3 minutes until zucchini noodles are just tender.
5. Step 5: Return the cooked shrimp to the skillet, add 1 tbsp fresh lime juice, and toss everything together for 1 minute until heated through.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro if using. Serve immediately for a fresh, Whole30-friendly meal.