Zucchini Noodle Stir-Fry with Shrimp and Cashew-Avocado Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light zucchini noodles tossed with sautéed shrimp and a creamy cashew-avocado sauce, providing a Whole30-friendly, grain-free twist on stir-fry. This asian fusion-inspired whole30 (whole30, dairy-free) ready in about 35 minutes blends peeled and deveined raw shrimp, soaked for 2 hours raw cashews, medium ripe avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain 1/4 cup soaked raw cashews and combine with 1 medium ripe avocado, 2 tbsp fresh lime juice, and 1/4 tsp sea salt in a blender. Blend until smooth and creamy; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined raw shrimp, sprinkled with 1/2 tsp sea salt and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and toss in 3 spiralized medium zucchinis (about 6 cups). Sauté for 3-4 minutes until just tender but still al dente.
  5. Step 5: Return shrimp to the pan and drizzle 3 tbsp coconut aminos over the mixture. Stir to combine and heat through for 1 minute.
  6. Step 6: Remove from heat and stir in the creamy cashew-avocado sauce.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro leaves before serving.

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Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Shrimp and Cashew-Avocado Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini Noodle Stir-Fry with Shrimp and Cashew-Avocado Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Shrimp and Cashew-Avocado Sauce?

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 Cashew-Avocado Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cashew-Avocado Sauce whole30?

Yes — this recipe is tagged whole30, dairy-free, gluten-free, 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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