Turmeric Coconut Zucchini Noodles with Shrimp

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant, anti-inflammatory curry that supports skin health with golden turmeric and hydrating zucchini noodles. This Asian-inspired one-pot recipe (whole30, anti-inflammatory), ready in about 27 minutes, pairs zucchini, shrimp, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 12 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 8 oz peeled shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  2. Step 2: In the same skillet, add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 teaspoon grated fresh turmeric and cook for 30 seconds to release flavor.
  3. Step 3: Pour in 1/2 cup full-fat coconut milk and bring to a gentle simmer. Add 3 medium spiralized zucchini noodles and cook for 4-5 minutes until tender but still crisp, stirring occasionally until sauce thickens slightly.
  4. Step 4: Return shrimp to the skillet, add 1 tablespoon lime juice, and toss to coat. Garnish with 2 tablespoons chopped cilantro before serving.

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