Stir-Fried Shrimp with Zucchini Noodles and Cashew-Free Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick and vibrant shrimp stir-fry tossed with spiralized zucchini noodles in a savory Whole30-compliant sauce without legumes or soy. This asian fusion-inspired whole30 (low carb, gluten free) ready in about 23 minutes blends peeled and deveined large shrimp, large, julienned carrot, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 8 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/4 tsp sea salt and 1/8 tsp black pepper. Stir-fry for 2-3 minutes until shrimp turn pink and opaque, then remove from the pan.
  2. Step 2: Add the remaining 1 tbsp olive oil to the pan. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 30 seconds until fragrant.
  3. Step 3: Add 3 spiralized medium zucchinis and 1 julienned large carrot to the pan. Stir-fry for 2-3 minutes until the zucchini noodles are just tender but still firm.
  4. Step 4: Return the cooked shrimp to the pan. Pour in 3 tbsp coconut aminos and 1 tbsp freshly squeezed lime juice, tossing everything together to coat evenly. Cook for another minute until heated through.
  5. Step 5: Remove from heat and drizzle with 1 tsp toasted sesame oil. Garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Stir-Fried Shrimp with Zucchini Noodles and Cashew-Free Sauce take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Shrimp with Zucchini Noodles and Cashew-Free Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Shrimp with Zucchini Noodles and Cashew-Free Sauce?

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 Stir-Fried Shrimp with Zucchini Noodles and Cashew-Free Sauce 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 Stir-Fried Shrimp with Zucchini Noodles and Cashew-Free Sauce low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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