Zucchini noodles make a bright, light base for these spicy shrimp, creating a fresh, satisfying dish that feels indulgent without the guilt. When zucchini are plentiful in summer, they transform this into a perfect seasonal meal.
I’m not one to follow strict diets, but I do believe in balance. After treating yourself to rich desserts now and then, it’s nice to enjoy lighter meals that still feel satisfying. This spicy shrimp with zucchini noodles is the kind of dish I’d choose — flavorful, filling, and simple to prepare.
The shrimp are tossed in a punchy sriracha-spiked sauce and served on ribbons of zucchini — a great gluten-free alternative to traditional pasta. A few extra ingredients in the pan build a quick sauce that clings to the shrimp and noodles, so every bite is layered with flavor.
Why butter with olive oil?
Combining butter with olive oil brings the best of both fats: olive oil tolerates the sautéing heat, while butter adds silkiness and depth at the finish. Using a butter blended with olive oil and a touch of sea salt creates a quick, glossy pan sauce that brightens the shrimp and tastes wonderful drizzled over zucchini noodles.
Finishing the cooked shrimp with a small amount of butter and a splash of reserved pasta water produces an easy pan sauce that coats the shrimp and zucchini ribbons, tying the dish together without weighing it down.
More ways to enjoy zucchini noodles…
Try zucchini noodles with crispy tofu in a sweet-and-spicy sauce, or pair them with chicken and a tangy peanut sauce for another fresh, flavorful option.
More ways to enjoy shrimp…
Shrimp are versatile — serve them in Thai-style bowls, in spicy fried rice, with coconut quinoa, or in classic Filipino pancit preparations for different flavor profiles and textures.
Giveaway update
The giveaway mentioned previously is now closed. Congratulations to the winner!
Disclosure: The original author received product samples for recipe development. The recipe and photos remain credited to the author.
Zucchini Noodles with Spicy Shrimp
Ingredients
Spicy Shrimp with Zucchini Noodles
- 8 medium zucchinis
- 1 lb shrimp (about 16 pieces, peeled and deveined, tails on)
- 1 tablespoon olive oil
- 1 shallot finely sliced
- 2 tablespoons sriracha sauce
- 1/2 teaspoon fish sauce
- 1 teaspoon sugar
- freshly ground black pepper
- 1-2 tablespoons butter with olive oil and sea salt
- cilantro chopped, for garnish
- basil thinly sliced (chiffonade), optional
Instructions
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Bring a medium pot of water to a boil and salt it generously.
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Use a julienne peeler or mandoline to cut the zucchinis into long ribbons. Blanch the zucchini briefly in the boiling water for about 2 minutes, until just wilted. Drain the zucchini into a bowl and reserve about 1/2 cup of the cooking water.
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Heat olive oil in a sauté pan over medium heat. Add the sliced shallot and cook until translucent.
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Add the shrimp, sriracha, fish sauce, sugar, and a few grinds of black pepper. Stir to combine.
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Cook, stirring frequently, until the shrimp turn pink and are just cooked through, about 3 minutes.
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Toward the end of cooking, stir in the butter and about 1/2 cup of the reserved cooking water to form a glossy pan sauce.
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Serve the shrimp over the zucchini noodles and drizzle with the pan sauce. Garnish with chopped cilantro and basil if desired, and enjoy.