Zucchini Noodle Stir-Fry with Coconut-Ginger Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30 dish featuring tender shrimp sautéed in a fragrant coconut-ginger sauce with fresh zucchini noodles. This asian fusion-inspired whole30 (whole30, gluten-free) ready in about 25 minutes pairs pound large shrimp, peeled and deveined, coconut aminos, grated fresh ginger 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 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Zucchini Noodle Stir-Fry with Coconut-Ginger Shrimp?

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 coconut aminos from drying out.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Coconut-Ginger 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 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 Shrimp whole30?

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

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