Turmeric-Ginger Shrimp Zoodle Bowl

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, anti-inflammatory bowl featuring zucchini noodles and shrimp with skin-clearing spices. This Asian-inspired Whole30 recipe (anti-inflammatory, low-carb), 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 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.

Ingredients

• 2 medium zucchini
• 6 oz shrimp
• 2 tbsp coconut aminos
• 1 tbsp grated fresh ginger
• 1/2 tsp turmeric powder
• 1 tbsp avocado oil
• 1/4 medium red bell pepper
• 1/4 medium lime
• 1 tbsp chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Spiralize zucchini into noodles using a julienne peeler, then place in a colander to drain for 10 minutes. Pat dry with a clean towel to remove excess moisture.
2. Step 2: Heat avocado oil in a skillet over medium-high heat. Add ginger and turmeric, stirring for 30 seconds until fragrant. Add shrimp and cook 2-3 minutes per side until pink and opaque, then add coconut aminos and stir to coat.
3. Step 3: Add drained zucchini noodles and sliced red bell pepper to the skillet, tossing gently for 2 minutes until peppers are slightly tender but still crisp. Squeeze lime juice over the top and garnish with cilantro before serving.