Zucchini Noodle Stir-Fry with Coconut Ginger Sauce and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and flavorful zucchini noodles stir-fried with shrimp and tossed in a fragrant coconut ginger sauce, perfect for a fresh Whole30 dinner. This asian fusion-inspired whole30 (whole30, low carb) ready in about 30 minutes blends raw shrimp, peeled and deveined, grated fresh ginger root, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 2 tbsp grated fresh ginger. Sauté for 1-2 minutes until fragrant.
  3. Step 3: Pour in 1/4 cup full-fat canned coconut milk, 3 tbsp coconut aminos, and 1 tbsp lime juice. Stir and cook for 2 minutes until sauce slightly thickens.
  4. Step 4: Add 3 spiralized large zucchinis to the skillet and toss gently with sauce. Cook for 3-4 minutes until noodles are just tender but not mushy.
  5. Step 5: Return cooked shrimp to the pan, toss to combine and heat through for 1 minute.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1/4 cup chopped cilantro leaves. Serve immediately for a light Whole30 seafood dish.

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Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Coconut Ginger Sauce and Shrimp take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini Noodle Stir-Fry with Coconut Ginger Sauce and Shrimp?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Coconut Ginger Sauce and 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 Zucchini Noodle Stir-Fry with Coconut Ginger Sauce and Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Zucchini Noodle Stir-Fry with Coconut Ginger Sauce and Shrimp whole30?

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

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