Zucchini Noodle Stir-Fry with Ginger Shrimp and Bell Peppers

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A vibrant, Whole30-compliant stir-fry featuring tender shrimp, crisp bell peppers, and fresh zucchini noodles tossed in a fragrant ginger sauce. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs large zucchini, raw shrimp, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 3, spiralized into noodles (about 4 cups) large zucchini
• 12 oz, peeled and deveined raw shrimp
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2, sliced for garnish green onions
• 1/4 tsp (optional) red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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 olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook 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 remaining 1 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp finely grated fresh ginger. Sauté for 1 minute until fragrant.
3. Step 3: Add 1 medium thinly sliced red bell pepper and 1 medium thinly sliced yellow bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Toss in 3 cups spiralized zucchini noodles, 3 tbsp coconut aminos, 1 tbsp sesame oil, and 1/4 tsp red pepper flakes (if using). Stir-fry for 2-3 minutes until zucchini noodles soften but retain some bite.
5. Step 5: Return cooked shrimp to the skillet and toss everything together for 1 minute to combine and heat through.
6. Step 6: Remove from heat and garnish with 2 sliced green onions. Serve immediately.