Zucchini Noodle Stir-Fry with Coconut-Ginger Shrimp

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant Whole30 dish featuring tender shrimp sautéed in a fragrant coconut-ginger sauce with fresh zucchini noodles. This Asian Fusion-inspired Whole30 recipe (gluten-free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, zucchini, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 1 pound large shrimp, peeled and deveined
• 3 medium, spiralized into noodles (about 4 cups) zucchini
• 3 tbsp coconut aminos
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 2 tbsp coconut oil
• 1 medium, thinly sliced red bell pepper
• 2, sliced green onions
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add 1 pound peeled and deveined shrimp seasoned with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
2. Step 2: In the same skillet, add remaining 1 tablespoon coconut oil. Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 30 seconds until fragrant.
3. Step 3: Add 1 medium thinly sliced red bell pepper and sauté for 2 minutes until slightly softened.
4. Step 4: Stir in 3 tablespoons coconut aminos, 1 tablespoon fresh lime juice, and 1/4 teaspoon red pepper flakes. Cook for 1 minute to combine flavors.
5. Step 5: Add 4 cups spiralized zucchini noodles and sauté for 2-3 minutes until just tender but still crisp.
6. Step 6: Return the cooked shrimp to the skillet and toss gently with 2 sliced green onions, seasoning with remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Serve immediately.