Zucchini Noodle Stir-Fry with Shrimp and Cashew Thai Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 25 minutes blends peeled and deveined raw shrimp, cashew butter, coconut aminos 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 320 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.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Shrimp and Cashew Thai 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 Thai 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 Thai 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 Thai 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 Thai 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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