Sweet Chili Shrimp with Zoodles

Five ingredients. Two servings. A whole lot of yum. 

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  • 4 small zucchinis, ends trimmed
  • 1/4 cup plus 3 Tablespoons sweet chili sauce
  • 1/4 cup soy sauce, (or Tamari if gluten-free)
  • 1 1/2 teaspoons sesame oil
  • 16 jumbo shrimp, peeled, deveined and patted dry


  1. Spiralize the zucchini to create zoodles (zucchini noodles) and then add to a colander set inside a large bowl. Add a sprinkle or two of salt and toss with your fingers to coat. Place in the refrigerator for 30-60 minutes to allow for excess water to drain from zoodles. Pat dry with kitchen towels.
  2. In a large bowl, add sweet chili sauce, soy sauce (or tamari) and sesame oil. Whisk to combine. Save half the sauce in another dish for later, and then add the shrimp. Toss to coat.
  3. Heat a skillet over medium and spray with nonstick spray. Add half of the shrimp and sauté for 2 minutes. Flip the shrimp over, add some of the saved sauce and sauté another 2 minutes, or until completely cooked through. Set aside cooked shrimp in a dish. Repeat until all of the shrimp have been cooked.
  4. Turn up the heat on the skillet to medium-high and add zoodles to sauté for about 1-3 minutes. (Zoodles can be eaten raw, but they’re easier to digest if slightly cooked.) Add reserved sweet chili sauce and shrimp, combine with the zoodles.
  5. Once it’s all warmed through, dish out into bowls and enjoy!