Zucchini Noodle Stir-Fry with Ginger-Garlic Shrimp

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A quick Whole30 stir-fry featuring tender shrimp sautéed with fresh ginger and garlic, tossed with zucchini noodles and crisp vegetables. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 30 minutes, pairs raw shrimp, peeled and deveined, medium zucchini, red bell pepper 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 lb raw shrimp, peeled and deveined
• 3, spiralized into noodles medium zucchini
• 1 medium, thinly sliced red bell pepper
• 1 large, julienned carrot
• 3 stalks, sliced green onions
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp extra virgin olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat. Add 1 lb peeled and deveined raw shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp extra virgin olive oil. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger, stirring constantly for 30 seconds until fragrant.
3. Step 3: Add 1 thinly sliced red bell pepper and 1 julienned large carrot, stir-frying for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Toss in 3 spiralized medium zucchini noodles and 3 sliced green onions. Cook for 2-3 minutes, stirring gently until zucchini noodles soften but retain some bite.
5. Step 5: Return cooked shrimp to the skillet. Add 3 tbsp coconut aminos, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir everything together and cook for another 1-2 minutes until heated through and well combined.
6. Step 6: Remove from heat and serve immediately for a light, fresh Whole30 stir-fry bursting with flavor.