Turmeric Coconut Zucchini Noodles with Shrimp

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

A vibrant, anti-inflammatory curry that supports skin health with golden turmeric and hydrating zucchini noodles. This asian-inspired one pot (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Turmeric Coconut Zucchini Noodles with Shrimp take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Turmeric Coconut Zucchini Noodles with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Turmeric Coconut Zucchini Noodles with Shrimp?

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 Turmeric Coconut Zucchini Noodles with Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Turmeric Coconut Zucchini Noodles with Shrimp whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes