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

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

A vibrant Whole30 stir-fry with tender shrimp and fresh zucchini noodles coated in a fragrant ginger-turmeric sauce. This asian-inspired whole30 (low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, medium zucchini, extra virgin olive oil 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add 1 lb peeled and deveined shrimp, season with sea salt and black pepper, and stir-fry for 2-3 minutes until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, then add 1 tbsp grated fresh ginger, 1 tsp grated fresh turmeric (or 1/2 tsp ground turmeric), and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 thinly sliced red bell pepper and cook for 2 minutes until slightly softened.
  5. Step 5: Toss in 4 spiralized medium zucchinis and stir-fry for 2-3 minutes until just tender but still crisp.
  6. Step 6: Return shrimp to the skillet and pour in 3 tbsp coconut aminos, 1 tbsp lime juice, and 1/4 tsp red pepper flakes. Stir to combine and cook for another 1 minute until everything is heated through and coated in the sauce.
  7. Step 7: Remove from heat and garnish with 2 thinly sliced green onions before serving immediately.

Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Shrimp and Ginger-Turmeric 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 Ginger-Turmeric 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-Turmeric 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-Turmeric 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-Turmeric Sauce whole30?

Yes — this recipe is tagged whole30, low carb, gluten 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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