Zucchini Noodle Stir-Fry with Garlic Ginger Shrimp

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Tender shrimp stir-fried with fresh ginger and garlic, tossed together with crisp zucchini noodles for a light, Whole30-compliant meal. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, zucchini, 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 3, 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: 10 min Cook: 10 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 medium, spiralized into noodles zucchini
1 tbsp, finely grated fresh ginger
4, minced garlic cloves
3 tbsp coconut aminos
2 tbsp avocado oil
1/4 tsp red pepper flakes
2, thinly sliced green onions
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes per side until opaque and just cooked through. Remove shrimp from skillet and set aside.
Step 2: In the same skillet, add remaining 1 tbsp avocado oil, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
Step 3: Add 3 spiralized medium zucchinis and 3 tbsp coconut aminos to skillet. Toss and cook for 3-4 minutes until zucchini noodles are just tender but still slightly crisp.
Step 4: Return cooked shrimp to skillet along with 1/4 tsp red pepper flakes and remaining 1/2 tsp sea salt. Toss everything together for 1 minute to combine flavors.
Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving immediately.