Zucchini Noodle Stir-Fry with Shrimp and Ginger Garlic Sauce

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Light zucchini noodles quickly stir-fried with succulent shrimp and a fragrant ginger garlic sauce, delivering a fresh and satisfying Whole30 dish. This Asian Fusion-inspired Whole30 recipe (gluten free, low carb), ready in about 25 minutes, pairs medium zucchini, raw shrimp, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat until shimmering. Add 1 pound peeled and deveined raw shrimp seasoned with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tablespoon avocado oil. Add 1 tablespoon grated fresh ginger, 3 minced garlic cloves, and 1/4 teaspoon red pepper flakes. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 6 cups spiralized zucchini noodles and stir-fry for 2 minutes until just tender but still crisp.
  4. Step 4: Return cooked shrimp to the skillet. Pour in 3 tablespoons coconut aminos and 1 tablespoon fresh lime juice. Toss everything together and cook for another minute until heated through.
  5. Step 5: Remove from heat and stir in sliced green parts of 2 green onions. Taste and adjust with remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper if needed. Serve immediately garnished with white parts of green onions.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Ginger Garlic 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 zucchini from drying out.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Shrimp and Ginger Garlic 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 Ginger Garlic 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 Ginger Garlic 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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