Whole 30 Whole30 Coconut-Lime Shrimp with Zucchini Ribbons
This dish is a weeknight showstopper that proves eating clean doesn't mean eating boring. Plump, seared shrimp get tossed in a silky coconut milk sauce brightened with fresh lime juice, lime zest, ginger, and a touch of turmeric — the kind of sauce you'll want to spoon over everything. Zucchini ribbons stand in for noodles or rice, giving you that satisfying, slurpable base without any grains in sight. Coconut aminos do the heavy lifting where soy sauce would normally sneak in, keeping the savory depth fully compliant without sacrificing a drop of flavor. The technique of salting and patting the zucchini dry is a small step that makes a big difference, preventing a watery mess and keeping those ribbons perfectly tender. Everything comes together in one skillet in well under 30 minutes, making it an easy go-to whether you're deep in a reset or just craving something vibrant and nourishing. Serve it with a squeeze of fresh lime and a handful of cilantro, and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the zucchini ribbons
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the shrimp and sauce
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tsp lime zest (from about 1 lime)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Using a vegetable peeler, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after every few passes and stopping when you reach the seedy core. Spread the ribbons on a clean kitchen towel or paper towels, sprinkle with 1/2 tsp salt, and let stand for 10 minutes to draw out excess moisture, then pat dry.
- 2
Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
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