These sweet chili shrimp zoodles are a healthy, flavorful, and tasty low-carb meal that’s ready in only 15 minutes!
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?
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.
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.
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.
I think you will enjoy this healthy spiralizer recipe!
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!
- 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)
- 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.
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.
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