This post may contain affiliate links. Please read our disclosure policy.

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!
5 from 4 votes

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!
Prep: 7 minutes
Cook: 8 minutes
Total: 15 minutes
Servings: 2


  • 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. 

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

5 from 4 votes

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  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!

    1. Natasha says:

      Sounds delish to me, Adele! 🙂