Stir-Fried Zucchini Noodles with Shrimp and Basil

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Light, zesty zucchini noodles stir-fried with succulent shrimp and fresh basil for a vibrant, low-carb dinner ready in minutes. This Asian-inspired Whole30 recipe, ready in about 20 minutes, pairs zucchini, shrimp, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 medium, spiralized into noodles (about 4 cups) zucchini
• 8 oz, peeled and deveined shrimp
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• 2 tbsp avocado oil
• 1/4 cup, chopped basil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 8 oz shrimp and cook for 2 minutes per side until pink and opaque.
2. Step 2: Remove shrimp from skillet and set aside. Add 2 minced garlic cloves and 1 tsp minced ginger to the skillet, stirring for 30 seconds until fragrant.
3. Step 3: Add 4 cups spiralized zucchini noodles and cook for 3 minutes, stirring frequently, until tender but still crisp.
4. Step 4: Return shrimp to the skillet and add 2 tbsp coconut aminos, 1 tbsp lime juice, 1/4 cup chopped basil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine and heat through for 1 minute.