Spicy Shrimp Stir-Fry with Zucchini Noodles and Bell Peppers

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Quick sautéed shrimp with colorful bell peppers and zucchini noodles tossed in a vibrant garlic and chili sauce, perfect for a Whole30 lunch. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 22 minutes, pairs large shrimp, zucchini noodles, 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.

Prep: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned with 1/4 tsp sea salt and 1/8 tsp black pepper. Sauté for 2 minutes per side until shrimp are opaque and pink. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp avocado oil. Add 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp red chili flakes; sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet. Cook for 4 minutes, stirring frequently, until peppers soften but remain crisp.
  4. Step 4: Stir in 4 cups zucchini noodles and 3 tbsp coconut aminos. Cook for 2 minutes, tossing gently, until noodles are just tender but not mushy.
  5. Step 5: Return cooked shrimp to the skillet, toss everything together, and heat through for 1 minute. Adjust seasoning with 1/4 tsp sea salt if needed.
  6. Step 6: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve immediately.

Frequently asked questions

How long does Spicy Shrimp Stir-Fry with Zucchini Noodles and Bell Peppers take to make?

Total time is about 22 minutes (10 min prep + 12 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 Spicy Shrimp Stir-Fry with Zucchini Noodles and Bell Peppers?

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 large shrimp from drying out.

Can I substitute ingredients in Spicy Shrimp Stir-Fry with Zucchini Noodles and Bell Peppers?

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 Spicy Shrimp Stir-Fry with Zucchini Noodles and Bell Peppers 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 Spicy Shrimp Stir-Fry with Zucchini Noodles and Bell Peppers whole30?

Yes — this recipe is tagged whole30, 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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