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
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