Zucchini Noodle Stir-Fry with Shrimp and Ginger-Sesame Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and vibrant spiralized zucchini noodles stir-fried with tender shrimp and a fragrant ginger-sesame sauce, perfect for a Whole30-friendly meal. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs medium zucchini, raw shrimp, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

3, spiralized into noodles medium zucchini
1 lb, peeled and deveined raw shrimp
2 tbsp, minced fresh ginger
3 cloves, minced garlic cloves
3 tbsp coconut aminos
1 tbsp toasted sesame oil
2 tbsp olive oil
2 stalks, thinly sliced green onions
1/4 tsp (optional) red chili flakes
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: 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 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
Step 2: In the same skillet, add remaining 1 tbsp olive oil. Sauté 2 tbsp minced fresh ginger and 3 minced garlic cloves for 1 minute until fragrant, stirring constantly.
Step 3: Add 3 spiralized medium zucchinis to the skillet along with 3 tbsp coconut aminos, 1 tbsp toasted sesame oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss and cook for 3-4 minutes until zucchini noodles are just tender but still firm.
Step 4: Return cooked shrimp to the skillet and toss everything together for 1 minute to combine and heat through.
Step 5: Remove from heat and garnish with 2 thinly sliced green onions and 1/4 tsp red chili flakes if using. Serve immediately.