Description
Sweet Chili Shrimp Zoodles is a quick and healthy dish featuring tender shrimp cooked in a flavorful Thai sweet chili sauce, served over fresh spiralized zucchini noodles. This low-calorie, gluten-free recipe balances the sweetness of chili sauce with a hint of lime and fresh cilantro, making it a perfect light meal that’s ready in just 15 minutes.
Ingredients
Scale
Shrimp and Sauce
- 1 pound shrimp (31-40 count size, thawed and peeled, tails optional)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6 tablespoons Thai sweet chili sauce
- Juice of 1/2 lime
- 1 tablespoon cilantro, chopped
- Salt and pepper, to taste
Zoodles
- 2 medium zucchini, spiralized (medium setting)
- Sesame seeds for garnish (optional)
Instructions
- Prepare Zoodles: Spiralize the zucchini using the medium setting on your spiralizer. Set aside the zucchini noodles for quick cooking later.
- Cook Shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for about 2 minutes, stirring frequently until the shrimp begin to turn pink and are just starting to cook through.
- Add Flavorings: Stir in minced garlic, Thai sweet chili sauce, lime juice, and chopped cilantro. Continue cooking for another 3 minutes, stirring often until the shrimp are fully cooked and have absorbed the sauce flavors.
- Toss Zoodles: Add the spiralized zucchini noodles to the skillet with the shrimp mixture. Toss and stir continuously for 1-2 minutes until the zoodles are slightly softened and warmed through.
- Season and Serve: Season with salt and pepper to taste. Garnish with sesame seeds if desired. Serve immediately for best texture and flavor.
Notes
- You can use tails on or off shrimp based on preference.
- For extra heat, add a pinch of red pepper flakes when adding the sauce ingredients.
- Zoodles cook quickly, so avoid overcooking to maintain their crisp texture.
- If zucchini is watery, pat dry before spiralizing to avoid sogginess.
- This recipe is best enjoyed immediately but can be refrigerated for up to 1 day.
