Spicy Sriracha Shrimp & Sesame Zoodle Bowl
Sriracha garlic shrimp over sesame zucchini noodles and jasmine rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Zucchini noodles soften slightly when tossed with hot shrimp and sauce but keep their crunch if they never go into the pan. Jasmine rice underneath keeps it filling.
Why this recipe works
Raw sesame zucchini noodles add crunch and freshness to balance the hot, spicy shrimp.
Ingredient notes
Use tamari for gluten-free.
Common mistakes
- Cooking the zucchini noodles.
- Overcooking shrimp.
What to serve with it
Scallions or lime wedges.
Meal prep
Best within 3 days; keep zucchini separate.
More bowls like this
Cooking tips
Pat the zucchini noodles dry. Adjust sriracha to taste.
Swaps and variations
Use chicken. Use rice noodles.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Spicy Sriracha Shrimp & Sesame Zoodle Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium saucepan with lid; spiralizer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Toss the zucchini noodles with the sesame oil and seeds.
-
Whisk the sriracha, honey, soy sauce and lime juice.
-
Heat the neutral oil in a skillet over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink and opaque (145°F / 63°C). Add the garlic for 30 seconds.
-
Add the sauce and toss 30 seconds until glossy.
-
Divide rice and zucchini noodles among 4 bowls and top with the shrimp.
Questions
How spicy?
Medium-hot.
Can I use frozen shrimp?
Yes, thawed and dried.
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