Sweet Chili Sesame Shrimp and Zoodles

It’s true what they say that no two children are alike – even if they’re siblings. While Lincoln was content to sit and observe life as an infant, Cam spends his days grasping for anything and everything within reach. Strangers had to work to get a smile from Lincoln, while an ant passing by on the sidewalk is enough to give Cameron the giggles. Lincoln ate what I put on his high chair, and nothing more, while Cameron bangs two tiny fists on his tray when the last puff is gone. If he’s being really dramatic he’ll rip it off, baby Hulk-style, sending bits and crumbs of food sailing throughout the kitchen.

Anyway, I get the food fury, I really do. Clearly he got it from his Mama because I totally feel like hurling my bowl across the room in agony when the last bite of Sweet Chili Sesame Shrimp and Zoodles is gone. This easy, summery dish requires just 5 ingredients, 1 skillet, and less than 15 minutes of cooking time. It is SO dang good!

Sweet Chili Sesame Shrimp and Zoodles

  • 4 small or 3 medium zucchini, ends trimmed
  • 1/4 cup + 3 Tablespoons gluten-free sweet chili sauce (I like Grama's)
  • 1/4 cup reduced-sodium gluten-free Tamari or soy sauce
  • 1-1/2 teaspoons sesame oil
  • 3/4lb 16/20-count jumbo shrimp, peeled, deveined and patted dry


  1. 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 fingers to coat and place in the refrigerator for 30 minutes to an hour to drain excess liquid. Remove zoodles from refrigerator then pat dry with kitchen or paper towels.
  2. Meanwhile, add sweet chili sauce, Tamari or soy sauce, and sesame oil to a large bowl then whisk to combine. Spoon 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.
  3. 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 flip. Spoon a bit of the reserved sauce on top of the now cooked side then continue to saute for another 1-2 minutes, or until cooked through. Remove to a plate. Respray or mist skillet then add remaining shrimp and cook, repeating spooning sauce over the second side, and remove to the plate.
  4. 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.

For The Full Instructions, See Full Recipes: Sweet Chili Sesame Shrimp and Zoodles

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