Spiced Shrimp Stir-Fry with Zucchini Noodles and Garlic

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A quick, Whole30-compliant stir-fry of tender shrimp sautéed with zucchini noodles and garlic, seasoned with warming spices and fresh herbs. This Asian Whole30 recipe (low carb), ready in about 20 minutes, pairs large shrimp, peeled and deveined, zucchini noodles (zoodles), and garlic cloves for a weeknight-friendly dinner. 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups zucchini noodles (zoodles)
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet. Sprinkle with 1 tsp sea salt, 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1/4 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and are just cooked through.
3. Step 3: Add 4 cups zucchini noodles to the skillet and toss with the shrimp for 2 minutes until noodles are just tender but retain a slight crunch.
4. Step 4: Remove from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Serve immediately while warm.