Zucchini Noodle Stir-Fry with Shrimp and Cashew Ginger Sauce
A vibrant stir-fry featuring tender shrimp and zucchini noodles tossed in a Whole30-compliant cashew ginger sauce for a fresh and satisfying meal. This asian-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends raw shrimp, peeled and deveined, extra virgin olive oil, cashew butter (unsweetened) 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.
Ingredients
- 3 medium, spiralized into noodles large zucchini
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 3 tbsp cashew butter (unsweetened)
- 1 tbsp, finely grated fresh ginger
- 2 cloves, minced garlic clove
- 2 tbsp coconut aminos
- 1 tbsp lime juice
- 1/4 tsp red pepper flakes
- 2 stalks, thinly sliced green onions
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp unsweetened cashew butter, 1 tbsp finely grated fresh ginger, 2 minced garlic cloves, 2 tbsp coconut aminos, 1 tbsp lime juice, and 1/4 tsp red pepper flakes until smooth and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined raw shrimp, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add the 3 spiralized medium zucchinis and sauté for 2-3 minutes until just tender but still firm.
- Step 4: Return the cooked shrimp to the skillet and pour the cashew ginger sauce over the shrimp and zucchini noodles. Toss well to evenly coat and cook for another 1-2 minutes until heated through and fragrant.
- Step 5: Remove from heat, garnish with 2 thinly sliced green onions, and serve immediately.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Shrimp and Cashew Ginger Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 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 Ginger 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 Ginger 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 Ginger 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 Ginger Sauce whole30?
Yes — this recipe is tagged whole30, gluten free, dairy 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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