Sweet Chili Sesame Shrimp and Zoodles takes minutes to cook, is full of tongue-tingling flavor, and made from just 5 ingredients!
It’s that time of year when those with gardens (and those lucky enough to live next to people with gardens, ahem) have more zucchini than they know what to do with.
If you’re in the mood for something sweet, I can’t recommend my Gluten Free Zucchini Bread enough. If you’re craving something savory, however, my Sweet Chili Sesame Shrimp and Zoodles is IT!
This easy, summery dish requires just 5 ingredients, 1 skillet, and less than 15 minutes of cooking time. It’s light, healthy, and packed full of flavor (which I feel like you don’t often get with savory zucchini recipes)!
Watch How to Make It!
Sweet Chili Sesame Shrimp and Zoodles
Sweet Chili Sesame Shrimp and Zoodles tastes like a cross between sesame shrimp and lo mein yet is low-fat, low-carb, and gluten-free too.
A sweet and savory mixture of sweet chili sauce, gluten-free Tamari, and sesame oil is not only drizzled over sizzling shrimp, but acts as the sauce for a bed of sauteed zoodles. I love when you can get multi uses out of one sauce – couldn’t be easier!
Prepare Sweet Chili Sesame Shrimp and Zoodles on a hot summer night when you don’t want to heat up the kitchen, or truly any time you’re craving a sizzling and satisfying, flavor-packed dish.
Who’s hungry?
How to Make This Recipe
Start by spiralizing 3 medium or 4 small zucchini, that are the same width from top to bottom, with your machine’s largest noodle blade. I love my Paderno Spiralizer.
To ensure you don’t get soggy zucchini noodles place the zoodles in a colander set atop a bowl then lightly salt and toss with your fingers. Place in the refrigerator for 30 minutes to an hour, to give the salt time to pull some moisture out of the zoodles, then pat dry with a kitchen towel or paper towels.
Meanwhile, whisk together sweet chili sauce, reduced sodium gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce,) and sesame oil in a large bowl.
Scoop half the sauce into a small dish and reserve, then add 16/20-count jumbo shrimp that have been peeled, deveined, and patted dry to the bowl with the remaining sauce and toss to coat.
Heat a large skillet over medium heat then spray with nonstick spray or mist with extra virgin olive oil and add half the shrimp.
Saute for 2 minutes on one side then flip and spoon a bit of the reserved sauce on top and saute for another 1-2 minutes, or until the shrimp are cooked through. Remove to a plate then repeat with remaining shrimp.
Last step is to add the zoodles. Saute for 1 minute then add as much of the remaining sauce as you like and continue to cook until the zoodles are al dente – I like them to be rather crisp in this dish!
Finally, add the shrimp back into the skillet to warm through.
Minutes later, Sweet Chili Sesame Shrimp and Zoodles! So incredibly easy, I can hardly even stand it! I hope you love this yummy, summery dish – enjoy!
More Easy Recipes Using Zucchini
- Crispy Gnocchi with Zucchini, Sweet Corn and Basil
- Zucchini Noodle Caprese Lasagna
- Healthier Zucchini Banana Bread Muffins
- Refrigerator Zucchini Pickles
- Creamy Parmesan Zucchini Rice
- Italian Tomato-Basil Stuffed Zucchini
Equipment
Ingredients
- 4 small zucchini, ends trimmed
- 1/2 cup sweet chili sauce, divided
- 1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not gluten free
- 1-1/2 teaspoons sesame oil
- 3/4 lb 16/20 jumbo shrimp, peeled, deveined and patted dry
Directions
- Spiralize zucchini using the fattest noodle blade to create zoodles then add to a colander set atop a bowl. Lightly salt then toss with your fingertips to coat and place in the refrigerator for 30 minutes to an hour to drain excess liquid. Remove zoodles from refrigerator then pat very dry with kitchen or paper towels.
- Meanwhile, add the sweet chili sauce, Tamari, and sesame oil to a large bowl then whisk to combine. Scoop 1/2 the sauce into a small dish and reserve, then add the shrimp to the remaining sauce in the bowl and toss to coat.
- Heat a large, 12" skillet over medium heat then spray with nonstick spray or mist with extra virgin olive oil. Add half the shrimp then saute for 2 minutes on the first side, and then flip. Spoon a bit of the reserved sauce on top of the now cooked side then continue to saute the shrimp for another 1-2 minutes, or until cooked through. Remove shrimp to a plate then cook remaining shrimp, repeating spooning sauce over the second side, and remove to the plate.
- Turn heat up to medium-high then add zoodles and saute for one minute. Spoon desired amount of remaining reserved sauce into the skillet, depending on how saucy you want the zoodles, then toss to coat and continue to saute until zoodles are crisp-tender, 1-2 additional minutes (I like them more crisp for this dish.) Add shrimp back into the skillet to warm through then scoop into bowls and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Love this recipe! It was super simple and delicious! My husband raved over it so I think it’s a keeper!
So glad to hear that, Caitlin!!
This packs a lot of heat. If you want to lower the heat, reduce the sweet chili and add Asian Orange sauce.
How long can I marinade these shrimp? I have some time in the morning to prepare this dinner for tonight might be like 6-7 hours. Is it possible to marinade too long?
So, you do the zoodles the night before and they keep ok???
Hi Tammy! No, I spiralize the noodles 30 minutes to an hour prior to making the dish, so I can salt them then press out any excess moisture that comes out.
Excellent and easy
This was my first zoodle experiment and it was an absolute success!! (after I realized I was spiralizing a cucumber and went back to the store for zucchini)…. Super picky hubs loved it! Do you have any suggestions to increase the spice? We love extra heat, but I don’t want to ruin the flavor by adding some random hot sauce. Thank you! :)
So glad to hear it, Erin! I’d add chili sauce (like Siracha,) or red pepper flakes. :)
Thanks!!