Zucchini Noodle Stir-Fry with Shrimp and Garlic-Chili Sauce

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

Light zucchini noodles tossed with sautéed shrimp in a vibrant garlic and chili sauce for a quick, Whole30-friendly stir-fry. This asian-inspired whole30 (gluten free, low carb) ready in about 20 minutes pairs medium zucchinis, raw shrimp, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined raw shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 4 minced garlic cloves along with 1/2 tsp red chili flakes. Sauté for 30 seconds until fragrant, then add 3 spiralized medium zucchinis. Toss and cook for 3-4 minutes until noodles soften but retain some bite.
  3. Step 3: Return shrimp to the skillet and pour in 3 tbsp coconut aminos and 1 tbsp fresh lime juice. Stir well to coat noodles and shrimp evenly. Sprinkle 2 sliced green onions on top and serve immediately for a light and flavorful stir-fry.

Frequently asked questions

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

Total time is about 20 minutes (10 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 Garlic-Chili 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 Garlic-Chili 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 Garlic-Chili 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 Garlic-Chili Sauce gluten free?

Yes — this recipe is tagged gluten 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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