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Sriracha Shrimp with Zoodles

Shrimp get a spicy kick of Sriracha in this light and easy dish. Skill Level: Intermediate

20 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 211
Protein 18.4g
Total Carbohydrates 11.2g
Dietary Fiber 2.3g
Net Carbohydrates 8.9g
Sugar 7.0g
Total Fat 11.0g
Saturated Fat 4.4g
Trans Fat 0.2g
Cholesterol 157.9mg
Sodium 1059.4mg
SmartPoints® 4.0


  • 4 zucchinis
  • 1 teaspoon salt
  • 1 pound medium or large raw shrimp (deveined), tails on
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced shallot
  • 2 Tablespoons sriracha hot chili sauce
  • 1 Tablespoon tomato paste, no salt added
  • 1 teaspoon brown sugar
  • 2 Tablespoons unsalted butter
  • 1 dash salt, to taste
  • 1 dash ground black pepper, to taste
  • 1/4 cup slivered fresh basil
  • 1/3 cup water


  1. Place a large pot of water over high heat and bring to a boil.
  2. Meanwhile, using your tool of choice, slice the zucchini into thin noodle-like strips.
  3. Lay the zoodles (zucchini noodles) on paper towels and sprinkle with the salt.
  4. When water is at a rolling boil, toss zoodles in and allow to cook for 1 minute; drain.
  5. In a small bowl, mix the Sriracha, tomato paste, brown sugar, salt and pepper until well combined.
  6. Heat a large nonstick skillet over medium heat.
  7. When skillet is hot, add the olive oil and shallots and saute until just translucent.
  8. Stir in the Sriracha sauce mixture and the shrimp; cook shrimp until just barely pink.
  9. Add the butter and water and stir to incorporate as the butter melts.
  10. Divide zoodles evenly among plates and top with equal amounts of shrimp and the pan sauce.
  11. Garnish with basil.


It's easy to make low-carbohydrate, high-fiber "noodles" using several different tools. You can use a spiral slicer, mandolin, knife, or vegetable peeler.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

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