Zucchini Noodle Stir-Fry with Shrimp and Cashew Garlic Sauce

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Light and flavorful zucchini noodles tossed with sautéed shrimp and a savory Whole30-approved cashew garlic sauce. This Whole30 recipe (gluten free), ready in about 30 minutes, pairs medium zucchinis, raw shrimp, raw cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 10 min Serves 4 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1/4 cup soaked and drained raw cashews, 4 minced garlic cloves, 3 tbsp coconut aminos, 1/3 cup water, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp fresh lime juice. Blend on high until smooth and creamy, about 1-2 minutes.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined raw shrimp and sprinkle with 1/4 tsp red pepper flakes. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 3 spiralized medium zucchinis. Toss and cook for 3-4 minutes until noodles are just tender but not mushy.
  4. Step 4: Return shrimp to the skillet with zucchini noodles. Pour the cashew garlic sauce over the top and toss gently to coat everything evenly. Cook for 1-2 minutes more until heated through and sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving immediately.

Frequently asked questions

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

Total time is about 30 minutes (20 min prep + 10 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 Cashew Garlic Sauce?

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 medium zucchinis from drying out.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Shrimp and Cashew Garlic 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 Garlic 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 Garlic Sauce whole30?

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

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