Turmeric-Ginger Shrimp Zoodle Bowl
A vibrant, anti-inflammatory bowl featuring zucchini noodles and shrimp with skin-clearing spices. This asian-inspired whole30 (anti-inflammatory, low-carb) ready in about 20 minutes pairs medium 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Turmeric-Ginger Shrimp Zoodle Bowl 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 Zoodle Bowl?
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 medium zucchini from drying out.
Can I substitute ingredients in Turmeric-Ginger Shrimp Zoodle Bowl?
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 Zoodle Bowl 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 Zoodle Bowl low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Okay for a quick meal. I've had better whole30 dishes though.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
