Zucchini Noodle Stir-Fry with Ginger and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and flavorful stir-fry featuring tender shrimp and zucchini noodles tossed in a ginger-garlic sauce. This asian-inspired seafood (whole30, low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, spiralized into noodles medium 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 2, 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.

Prep: 10 min Cook: 10 min Serves 2 Asian 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 12 oz peeled and deveined shrimp and 1/2 tsp sea salt, cooking 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 1 tbsp sesame oil, 1 tbsp finely grated fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
  3. Step 3: Add 3 spiralized medium zucchinis and 3 tbsp coconut aminos to the skillet. Toss and cook for 3-4 minutes until noodles are just tender but still have bite.
  4. Step 4: Return shrimp to the skillet, sprinkle 1/4 tsp red chili flakes and 2 thinly sliced green onions, stirring everything together for 1 minute until heated through. Serve immediately for a fresh, Whole30-friendly dinner.

Frequently asked questions

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

Total time is about 20 minutes (10 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 Ginger and 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 Ginger 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 Ginger and Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ginger 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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