Zucchini Noodle Stir-Fry with Shrimp and Bell Pepper

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

A light and vibrant stir-fry of tender shrimp, colorful bell peppers, and zucchini noodles tossed in a garlic-ginger sauce, perfect for Whole30. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 30 minutes, pairs large shrimp, 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 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 280 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 shrimp and season with 1/4 tsp sea salt and 1/8 tsp black pepper. Cook for 2-3 minutes per side until shrimp are opaque and pink. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 1 minute until fragrant.
  3. Step 3: Add 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper. Stir-fry for 4-5 minutes until peppers are tender-crisp.
  4. Step 4: Add 3 spiralized medium zucchinis (zoodles) and 3 tbsp coconut aminos. Toss gently and cook for 2-3 minutes until zoodles are just tender but not mushy.
  5. Step 5: Return cooked shrimp to the skillet, stirring to combine and heat through for 1 minute. Season with remaining 1/4 tsp sea salt and 1/8 tsp black pepper.
  6. Step 6: Remove from heat. Garnish with 2 sliced green onions and 1 tsp sesame seeds if using. Serve immediately.

Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Shrimp and Bell Pepper 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 Shrimp and Bell Pepper?

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 shrimp from drying out.

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

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 Shrimp and Bell Pepper 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 Shrimp and Bell Pepper whole30?

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

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