Zucchini Noodle Stir-Fry with Shrimp and Snap Peas

By AislePrompt Editorial · ·

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 drafted and published.

Light, flavorful noodles tossed with succulent shrimp and crisp vegetables for a satisfying weeknight dinner. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs zucchini, shrimp, snap peas 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: 20 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize zucchini into noodles, then pat dry with paper towels. Trim snap peas and cut into 1-inch pieces.
  2. Step 2: Heat avocado oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink, then remove and set aside.
  3. Step 3: Add ginger and minced garlic to the skillet, stir 30 seconds until fragrant. Add snap peas and zucchini noodles, tossing with tongs for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return shrimp to skillet, add coconut aminos, and toss for 1 minute until sauce coats noodles. Sprinkle with sesame seeds before serving.

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