Zucchini Noodle Stir-Fry with Ginger Shrimp and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Shrimp and Bell Peppers?

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 large zucchini from drying out.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Ginger Shrimp and Bell Peppers?

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 Shrimp and Bell Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp and Bell Peppers whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, low carb, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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