Turmeric-Ginger 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, skin-friendly stir-fry packed with anti-inflammatory spices and lean protein to combat breakouts during Whole30 transitions. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 23 minutes, pairs zucchini, shrimp, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 8 min Serves 2 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 3 medium zucchinis into noodles; set aside. Pat 8 oz shrimp dry and season with 1/4 tsp sea salt.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 tbsp grated ginger and 1/2 tsp turmeric; stir for 30 seconds until fragrant and golden.
  3. Step 3: Add shrimp and cook for 2 minutes per side until pink and opaque. Toss in zucchini noodles and 1 tbsp lime juice; cook 2 minutes until noodles are tender but still firm, stirring frequently.

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