Turmeric-Ginger Shrimp with Zucchini Noodles

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

A vibrant anti-inflammatory meal featuring garlic-infused shrimp and zucchini noodles to support skin health and reduce breakout triggers during Whole30. This asian-inspired seafood (whole30, anti-inflammatory) ready in about 20 minutes pairs Shrimp, Zucchini, Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 1, 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.

★ 4.2 (14 ratings) Prep: 12 min Cook: 8 min Serves 1 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles and set aside. Pat 8 oz shrimp dry with paper towels and season with 1/2 tsp turmeric powder.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 45 seconds until fragrant.
  3. Step 3: Add shrimp to the skillet, cooking 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Step 4: Add zucchini noodles to the skillet and cook for 1 minute until just tender but still crisp. Return shrimp to skillet and stir in 2 tbsp coconut aminos, cooking for 1 minute more until flavors meld.

Frequently asked questions

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

Total time is about 20 minutes (12 min prep + 8 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-Ginger Shrimp with Zucchini Noodles?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Turmeric-Ginger Shrimp with Zucchini Noodles?

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-Ginger Shrimp with Zucchini Noodles for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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-Ginger Shrimp with Zucchini Noodles 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.

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