Stir-Fried Shrimp with Zucchini Noodles and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Quick stir-fry of succulent shrimp with crisp bell peppers and tender zucchini noodles tossed in a garlic-ginger sauce. This Whole30 recipe (gluten free), ready in about 25 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
• 1 medium, thinly sliced yellow bell pepper
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1/4 tsp (optional) red pepper flakes
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 2 stalks, sliced thin green onions

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 large shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper to the skillet along with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Add 3 medium spiralized zucchini noodles and 3 tbsp coconut aminos plus 1 tbsp sesame oil to the skillet. Toss gently and cook for 2 minutes until noodles begin to soften but retain some bite.
5. Step 5: Return cooked shrimp to the skillet and sprinkle 1/4 tsp red pepper flakes if using. Toss everything together for 1 minute to combine and heat through.
6. Step 6: Remove from heat and garnish with 2 thinly sliced green onions before serving immediately.