Zucchini Noodle Stir-Fry with Shrimp and Cashew-Free Thai Sauce

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A vibrant stir-fry featuring tender shrimp and zucchini noodles tossed in a tangy, savory Whole30-compliant Thai-inspired sauce without nuts or soy. This Thai-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs medium zucchini, large shrimp, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 3, spiralized into noodles (about 4 cups) medium zucchini
• 1 lb, peeled and deveined large shrimp
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tbsp fish sauce (Whole30 approved)
• 1/4 tsp red chili flakes
• 2 tbsp extra virgin olive oil
• 2, sliced thin green onions
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 1 tablespoon extra virgin olive oil in a large skillet or wok over medium-high heat. Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
2. Step 2: Add remaining 1 tablespoon olive oil to the skillet, then stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Sauté for 30 seconds until fragrant.
3. Step 3: Add 3 spiralized medium zucchinis (about 4 cups) to the skillet and stir-fry for 2-3 minutes until just tender but still slightly crisp.
4. Step 4: Return cooked shrimp to the skillet and pour in 3 tablespoons coconut aminos, 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1/4 teaspoon red chili flakes. Stir well to combine and cook for another 1-2 minutes until heated through.
5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1/4 cup chopped fresh cilantro before serving immediately.