Shrimp and Zucchini Noodle Stir Fry

Shrimp and Zucchini Noodle Stir Fry


Gingery, sweet, and tangy!  If you enjoy these flavours, you are definitely going to enjoy this delicious stir fry.  This vegetable dense dish is quick and easy to whip together making it perfect to create on a weeknight.  You will spend more time chopping up vegetables than cooking.  This dish is Whole30 compliant and will leave your stomach satisfied.  My 11 year old son absolutely loved it!  I used a vegetable spiralizer to create the zucchini noodles.  Below is a link to the one I own.  I highly recommend purchasing one if you don’t own one.  If you don’t own one, you can still create this dish.  Just julienne the zucchini into pasta like strips.

Shrimp and Zucchini Noodle Stir Fry

Spiralizer –



1/cup of coconut aminos (or soy sauce if not on the Whole30/Paleo)

1 inch piece of peeled ginger, minced

3 cloves of garlic, minced

1/4 cup of chicken stock (or water)

1 teaspoon of crushed red pepper flakes (or more if you like it hot)

1 tablespoon of lime juice

1 1/2 tablespoon of tapioca flour (or cornstarch if you are not on the Whole30/paleo)

2 tablespoon of coconut oil

1 – 1lb of shrimp

pinch of sea salt

2 bell peppers of your choice, sliced (I used one red, one green)

1 large carrot, julienned

1 small red onion, sliced

4 zucchinis spiralized on large noodle setting (if you do not have a spiralizer, julienne zucchini into noodle like strips)

1 tablespoon sesame oil (optional)

Shrimp and Zucchinni Noodle Stir Fry



1.  In a small bowl combine coconut aminos, ginger, garlic, chicken stock, crushed red pepper, lime juice, and tapioca flour.  Whisk until tapioca flour is dissolved and set aside.

2.  Remove shells and tails on shrimp.  Pat shrimp dry and season with a pinch of salt.  In a large skillet or wok, melt 1 tablespoon of coconut oil over medium high heat.  Once the oil is hot, add shrimp.  Cook on each side for about a minute or until shrimp is pink.  Remove shrimp from pan and set aside.

3.  Add the additional tablespoon of coconut oil to the pan then add bell peppers, carrots, and onion.  Sauté for about 5 minutes.  Break up zucchini noodles so they are not too long (I used a knife).  Add zucchini noodles to the pan and stir them into the vegetables.  Stir and sauté for about 3 minutes.  Cover pan for about 3-4 minutes to allow noodles to soften.

4.  Remove cover from the pan and pour over the sauce mixture.  Make sure to whisk the mixture before pouring to ensure that the tapioca flour has not settled.  Add the shrimp to the pan.  Stir and sauté for an addition 3 minutes or until the sauce thickens and coats all the ingredients.

5.  Remove heat.  Just before serving stir in the optional tablespoon of sesame oil and serve immediately.


 Shrimp and Zucchini Noodle Stir Fry


Published by Heather Stuyvesant

Heather started her yoga journey back in 2003 and instantly realized the peace that lies in grounding your presence into the body and getting out of the cyclical patterns of the mind. It wasn’t until 2015 that consistency landed in her practice as a result finding her home studio, PowerLife in Des Moines. In 2018, she completed her 200-hour yoga training at PowerLife and has been teaching ever since. Heather maps out her yoga classes to be challenging and empowering for beginners and advanced yogis alike. Her classes are themed to assist you in embracing your higher purpose and guide you on your path of self-illumination. During her classes, you can expect a thoughtful playlist of melodic beats to transport you deeper into the body as you journey on your mat. In addition to teaching at PowerLife, Heather offers personalzed, private instruction; whether that be one-on-one or in a group setting. When not teaching, you can catch Heather on her mat (yoga and sculpt), dancing care-free at a Phish show, working on her handstand, spending time with her husband and three kids, practicing the art of contemplation and embracing the lifelong path of self-illumination.

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