Stir-Fried Shrimp with Zucchini Noodles and Ginger-Lime Dressing

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and vibrant Whole30 dish featuring tender shrimp stir-fried with zucchini noodles, tossed in a zesty ginger-lime dressing. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs medium shrimp, zucchini, fresh ginger 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: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined medium shrimp
3 medium (about 24 oz), spiralized into noodles zucchini
1 tbsp, finely grated fresh ginger
3 cloves, minced garlic cloves
3 tbsp, freshly squeezed lime juice
2 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp olive oil
1/4 tsp (optional) red chili flakes
2 tbsp, chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 2: In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp finely grated fresh ginger plus 3 minced garlic cloves. Sauté for 1 minute until fragrant.
Step 3: Add spiralized noodles from 3 medium zucchinis (about 24 oz) and toss for 2-3 minutes until just tender but still slightly crisp.
Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp coconut aminos, 1 tbsp sesame oil, and 1/4 tsp red chili flakes if using.
Step 5: Return shrimp to the skillet with zucchini noodles. Pour dressing over top and toss to combine for 1 minute until everything is evenly coated and heated through.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.