Sweet Chili Sesame Shrimp and Zoodles

Sweet Chili Sesame Shrimp and Zoodles takes minutes to cook and is full of tongue-tingling flavor. This light and healthy recipe calls for just 5 ingredients.

Prep Time 10

Cook Time 20

Refrigerate 30

Total Time 1

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free, low carb, low fat

Method saute

Servings

Calories 279kcal

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

Instructions

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.

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