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15 Minute Sweet Chili Shrimp Zoodles

Published: / Updated: / 22 Comments

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These sweet chili shrimp zoodles are a healthy, flavorful, and tasty low-carb meal that's ready in only 15 minutes!

sweet chili shrimp zoodles in a bowl beside lime wedges

This easy spiralizer recipe comes together in no time with a handful of simple ingredients.

You'll need to pick up some sweet chili sauce (find it in the Asian section of your grocery store), and the only other items that go into this dish are the shrimp, zucchini noodles, lime juice, garlic, olive oil, cilantro, and salt & pepper.

Easy peasy, right?

metal skillet with sweet chili shrimp zucchini noodles and tongs

I have to say that I'm pretty excited about this dish! It really is super fast, and that sweet chili sauce makes you want to devour every last one of these zucchini noodles!

My 15 minute garlic shrimp zoodles have been popular all year (thank you, and fingers crossed it continues), and I wanted to make another shrimp zoodles dish that you will love. This one is just as easy, and it has a wonderfully sweet and tangy Thai-inspired flavor.

glass bowl of raw zucchini noodles

If you're not familiar with sweet chili sauce (nam chim kai), odds are that you've had it and don't even realize. It's often given as a dip with pre-packaged summer rolls (here in Canada anyway), and it's sometimes served with deep fried spring rolls. It has all sorts of uses, and I find it's particularly tasty with seafood such as shrimp or salmon.

You may also like my Sweet Chili Salmon or these 15 Minute Sweet Chili Chicken Lettuce Wraps.

close-up of sweet chili shrimp zoodles on a fork

I added some lime juice to this recipe to balance the sweetness and help create that yummy sauce. Generally, sweet chili sauce isn't too spicy, but I have had made-from-scratch varieties that are a little bit hotter.

A quick note on cooking this - I very briefly cook the zoodles so they don't get too watery. A bit of water is inevitable in any zoodles recipe, but I don't like them to go too soggy, so I basically toss them with the sauce until they're warmed through a bit, and that's it.

Like the sound of this recipe? You may also like my grilled chili lime shrimp zoodles, my 15 minute garlic lime cashew zoodles, or my rainbow veggie noodles salad.

bowl of sweet chili shrimp zoodles

I think you will enjoy this healthy spiralizer recipe!

Questions? Don't hesitate to ask!

These sweet chili shrimp zoodles are a healthy, flavorful, and tasty low-carb meal that's ready in only 15 minutes!

Sweet Chili Shrimp Zoodles

These sweet chili shrimp zoodles are a healthy, flavorful, and tasty low-carb meal that's ready in only 15 minutes!
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Main Course
Cuisine Thai
Servings 2

Ingredients
 

  • 1 pound shrimp (I used 31-40 count size) thawed and peeled (tail on is optional)
  • 2 medium zucchini spiralized on the medium setting
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 6 tablespoons Thai sweet chili sauce
  • Juice of 1/2 lime
  • 1 tablespoon cilantro chopped
  • Salt & pepper to taste
  • Sesame seeds for garnish (optional)

Instructions
 

  • Spiralize your zucchini. 
  • Add the oil to a skillet on medium-high heat. Add the shrimp to the pan and cook for 2 minutes, stirring often. 
  • Add the garlic, sweet chili sauce, lime juice, and cilantro. Cook for another 3 minutes or so, or until the shrimp are cooked. 
  • Add the zucchini noodles and stir/toss (e.g. with tongs) constantly for a minute or two, until they're slightly cooked and warmed up. Season with salt & pepper to taste and garnish with sesame seeds if using. Serve immediately. 

Notes

  • This dish does have a lot of yummy sauce, especially if you cook the zucchini more than a little bit (the zoodles release a lot of water). 
  • This is the spiralizer I used to make this recipe. 
Keyword sweet chili shrimp zoodles, Thai shrimp zoodles
Author Natasha Bull
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  1. Adele says

    5 stars
    Yes! Wonderful! Easy!
    I did change/add a few. But not usually in any of your recipes. This time, I added red and yellow mini sweet peppers and a whole jalapeño just after the first 2 min of sir frying the shrimp. But I could’ve easily left that til the very end making the veggies nice and crispy. I topped the dish off in the serving bowls with fresh cilantro, Thai basil, scallions and chopped peanuts. This will now be my go to Pad Thai dish. You’ve given me the bones to a classic fresh tasty dish! If I had bean sprouts that would have been perfect.
    Thanks again!

    Reply

  4. Roseanne says

    I was just thinking about what in the world I could make for dinner with what I have left in my refrigerator. This recipe is a perfect fit, not to mention it looks delicious! Thanks for posting!

    Reply

  6. Cheyanne @ No Spoon Necessary says

    5 stars
    This is literally made up of EVERYTHING I love, Natasha!!! I swear it's like you can read my stomach! 😉 You better bet this will be happening over here very very soon!!!! Cheers! <3

    Reply

    • Natasha says

      Haha yay! I am happy to hear that. I definitely was pleased with this recipe. I didn't think it was possible to eat too many zoodles, but I did stuff my face with this one. Hope you enjoy it, dear! 🙂

      Reply