Zucchini Noodle Stir-Fry with Shrimp and Cashew Thai Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A vibrant Whole30-friendly stir-fry featuring spiralized zucchini noodles tossed with sautéed shrimp and a creamy, nutty cashew sauce inspired by Thai flavors. This Thai-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large zucchini, raw shrimp, cashew butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, spiralized into noodles large zucchini
• 1 lb, peeled and deveined raw shrimp
• 3 tbsp cashew butter
• 2 tbsp coconut aminos
• 1 tbsp fresh lime juice
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 1/4 tsp red chili flakes
• 2 tbsp olive oil
• 2 stalks, sliced thin green onions
• 1/4 cup, chopped fresh cilantro
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp cashew butter, 2 tbsp coconut aminos, 1 tbsp fresh lime juice, 1/4 tsp red chili flakes, and 1/4 tsp sea salt until smooth. Set aside.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled shrimp seasoned with 1/2 tsp sea salt and 1/2 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and sauté 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant.
4. Step 4: Add 3 spiralized medium zucchini noodles and stir-fry for 2-3 minutes until just tender but still slightly crisp.
5. Step 5: Return cooked shrimp to skillet, pour prepared cashew sauce over the mixture, and toss gently to coat evenly. Cook for another minute until heated through.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1/4 cup chopped fresh cilantro. Serve immediately for a bright Whole30 Thai-inspired stir-fry.