Zucchini Noodle Stir-Fry with Ginger Garlic Shrimp

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 developed and reviewed.

Light and flavorful shrimp stir-fried with fresh ginger, garlic, and spiralized zucchini noodles for a refreshing Whole30-friendly meal. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 20 minutes, pairs large shrimp, medium 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, spiralized into noodles (about 4 cups) medium zucchini
1 tbsp, finely grated fresh ginger
4 cloves, minced garlic cloves
3 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp extra virgin olive oil
1/4 tsp red pepper flakes
2, sliced thinly green onions
1 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 2: In the same skillet, add 1 tbsp sesame oil, 1 tbsp finely grated fresh ginger, and 4 minced garlic cloves. Sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Step 3: Add 4 cups spiralized zucchini noodles and toss with 3 tbsp coconut aminos and 1/4 tsp red pepper flakes. Stir-fry for 3-4 minutes until noodles are just tender but still have a slight crunch.
Step 4: Return cooked shrimp to the skillet with noodles. Toss everything together and heat through for 1 minute.
Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 sliced green onions. Serve immediately.