Shrimp and Zucchini Noodle Stir-Fry with Ginger and Lime
This is the recipe that proves fast food doesn't have to come through a window. Fifteen minutes, one pan, and you've got a bowl of juicy shrimp tangled up in zucchini noodles with a sauce that's bright, savory, and a little bit addictive. The trick is high heat and not touching anything for the first two minutes; let the shrimp sear, let the edges get golden, and then the ginger-lime sauce brings it all together in the last sixty seconds. It's the training-night recipe: light enough to sleep on but substantial enough to actually count as dinner.
- PRO
- GF
- DF
- ≤30
Estimated macros per serving
Calories ~390 · Protein ~54g · Carbs ~17g · Fat ~15g
Ingredients
For the sauce:
- 3 tablespoons coconut aminos or certified gluten-free tamari
- 1 tablespoon fresh lime juice (about half a lime)
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- ½ teaspoon arrowroot or cornstarch
For the stir-fry:
- 1 tablespoon avocado oil
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, grated
- 3 medium zucchini, spiralized into noodles (about 4 cups)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Method
- Whisk together the sauce ingredients — coconut aminos, lime juice, sesame oil, honey, and arrowroot — in a small bowl until the arrowroot is fully dissolved. Set aside.
- Heat the avocado oil in a large skillet or wok over high heat until it just begins to shimmer.
- Add the shrimp in a single layer and let them cook undisturbed for 2 minutes, until the bottoms are pink and golden. Flip and cook for 1 minute more, until the flesh is pearly and no longer translucent throughout. Transfer the shrimp to a plate.
- Drop the ginger and garlic into the same pan and stir for 15 seconds, until fragrant.
- Add the zucchini noodles and toss with tongs for 2 minutes, until just wilted but still snappy: you want some bite, not mush. If the pan looks watery, increase the heat briefly to evaporate excess moisture before adding the sauce.
- Return the shrimp to the pan, pour the sauce over everything, and toss for 30 seconds until evenly coated and the sauce thickens and clings to the noodles.
- Divide between two bowls and top with green onions, sesame seeds, and a lime wedge.
Variations & Notes
- Vegan Swap: Replace the shrimp with 8 ounces of extra-firm tofu, pressed and cut into cubes, and swap the honey in the sauce for maple syrup. Sear the tofu for 3–4 minutes per side until crispy before removing from the pan.
- Extra Hungry: Serve over a scoop of steamed jasmine rice or cauliflower rice for more volume. Double the shrimp if you're refueling after a hard session.
- Substitutions: Spaghetti squash strands work in place of zucchini noodles if spiralizing isn't your thing. Pre-spiralized zucchini from the produce section saves the one step that feels like effort. For a gluten-free version, use coconut aminos or certified GF tamari.
- Storage: Best eaten fresh: zucchini noodles get watery overnight. If you must, store shrimp and noodles separately and reheat the shrimp gently.