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.
I just bought a Cuisinart Spiralizer and saw this recipe. It was an absolute hit for me and my DH. I doubled the shrimp (great cold for a healthy protein lunch). A definite addition to our rotation! For WW members, with shrimp doubled and servings changed to 4 it is 7 Smart Points.
What is the calorie count per serving for this dish?
I love zoodles all year long but even more so during the hot summer months. And this dish looks and sounds SO delicious! Can’t wait to give it a try! :)
I made this tonight and it was excellent! The only problem I had was there wasn’t enough! I added some green onions and water chestnuts. My kids loved it and my husband loved it. It’s rare to try something new and the whole family is on board. Thanks so much for the awesome and simple recipe.
Wow, a hit with the whole family – I LOVE it! Thanks for your feedback, Susi!
I made this last night and it was AWESOME!! Even my somewhat picky husband and daughter liked it. Thanks!
Oh I’m so glad to hear it, Laurie! Thanks for leaving feedback!
I made this dish last night and my husband said it was one of his favorites! I loved it too.
Awesome!! So glad you both enjoyed it. :) Thanks for leaving your feedback!
Aside from the very important fact that you have inspired and helped my daughter with your gluten-free advice and e-book (both of her kids were diagnosed with celiac this year), I just want you to know what a pleasure it is to have been reading your blog for years and years! I began following you because a friend brought one of your layered dips to a party and I’ve been hooked ever since. I love seeing glimpses of your family…your precious boys, family trips, etc., and I totally am cheering you on in your successful attempt to have a gluten free life. Sending love from Massachusetts!
Thank you so much for the kind note, Lauren – I really appreciate it!! I’m so, so sorry to hear about your grandkids but am glad I can be a helpful resource for them! :)
I love love love sweet chili sauce! I absolutely cannot wait to try this dish! And as someone who absolutely hates doing the dishes after supper I really appreciate that this only requires one pan.
1 skillet dinners are life!
The Roomba is a GAME CHANGER, especially with little ones. It honestly improved the quality of my life, lol. I hated sweeping multiple times a day. I love it that I can program it to get to work at the same time every day and come home to a clean kitchen and living area!
Same! So nice to come home to carpet lines without having to lift a finger! ?
Have you ever had this re-heated? Does it hold up? Would love to take this to work for lunch :)
The shrimp holds up really well but the zoodles are best eaten right after cooking.
Love the sound of this dish! Shrimp is one of my favourite foods and I bet the sweet chili makes a great combination!
I just got a spiralizer and I’m obsessed with it, I keep thinking why did I wait so long to get one of these!
The obsession is real! Soon you’ll be planning weeks around your spiralizer!
Um, yum! Love sweet chili sauce and bet it would (clearly) be awesome on shrimp + veggies. Definitely trying!
I hope you love it, Traci!