Zucchini Noodle Stir-Fry with Shrimp and Cashew Sauce
Light zucchini noodles stir-fried with plump shrimp and tossed in a creamy cashew-based sauce for a Whole30-approved seafood dish. This asian-inspired seafood (whole30, gluten free) ready in about 25 minutes blends spiralized into noodles large zucchini, peeled and deveined raw shrimp, (for sauce) water 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 3, 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
- 2, spiralized into noodles large zucchini
- 12 oz, peeled and deveined raw shrimp
- 1/4 cup, soaked in warm water for 30 minutes raw cashews
- 1/3 cup (for sauce) water
- 2 cloves, minced garlic cloves
- 2 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1/4 tsp red chili flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp for garnish chopped cilantro
Instructions
- Step 1: Drain 1/4 cup soaked raw cashews and blend with 1/3 cup water until smooth and creamy. Set aside the cashew sauce.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add remaining 1 tbsp olive oil and 2 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant. Add 2 spiralized large zucchinis and 1/4 tsp red chili flakes. Stir-fry for 3-4 minutes until noodles are tender but still firm.
- Step 4: Return shrimp to the skillet and add 2 tbsp coconut aminos and the prepared cashew sauce. Toss everything for 1-2 minutes until heated through and sauce coats the noodles and shrimp evenly.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice. Garnish with 2 tbsp chopped cilantro before serving warm.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Shrimp and Cashew 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 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 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 Sauce 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 Cashew Sauce whole30?
Yes — this recipe is tagged whole30, gluten free, paleo, 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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