A pasta bowl full of zucchini noodles topped with shrimp.

Zucchini Noodles with Spicy Shrimp

Spicy and satisfying, the Asian-style shrimp spiked with sriracha pairs well with healthy ribbons of zucchini noodles.

A pasta bowl full of zucchini noodles topped with shrimp.
Zucchini Noodles with Spicy Shrimp

Zucchini noodles are the perfect bed to these spicy shrimp – making up a fresh dish that will leave you satisfied and guilt-free! When fresh zucchini is abundant, it makes for a perfect summer meal.

A pasta bowl full of zucchini noodles topped with shrimp.

I’m obviously not a big believer in diets. My last post will attest to that. But I do firmly believe that life and the food we eat should be in balance. Yes, yes, I’m one of those everything in moderation and exercise is the key people. So last time I brought you an over-the-top ice cream pie — today, I have a dish for you that will tip the scales back to balance.

If I were to diet, this is what it would look like, and quite honestly, this doesn’t look so scary, does it?

A dish full of cooked spicy shrimp.

People who eat spicy foods tend to eat less, not so much because of the burn, but I believe because the depth of flavor brings so much to a dish that it is satiating.

First these plump shrimp sizzling in the pan have the kick of sriracha, and then I placed them on a bed of zucchini noodles (for those of you who are gluten-free, this meal is for you). But there’s a little more in the pan that gives it extra oomph.

Why butter with olive oil?

I have been playing around with a new product from Land O’Lakes – when I first saw it, it just seemed like genius. Butter with Olive Oil & Sea Salt. Right? Okay, not diet material, but what I love about it is that when you’re cooking, this combination makes complete sense. How many times have you started a dish with olive oil and finished it off with a wee bit of butter for extra silkiness and flavor? Using some to finish off my sautéed shrimp was just right in making a little spicy pan sauce to drizzle over my zucchini noodles.

And who knows pan sauces better than Ree Drummond? Yes, as in The Pioneer Woman. I was happy to participate in a webinar with Ree and Land O’Lakes recently. She has been playing around with the Butter with Olive Oil & Sea Salt too. I am excited to share a giveaway with Ree’s Cooking Essentials – which includes two Pioneer Woman cookbooks, some kitchen goodies, and a chance to play around with LAND O LAKES® Butter with Olive Oil & Sea Salt in your own kitchen.

Come join the fun and enter the giveaway (details below). A little bit of butter makes everything better.

A pasta bowl full of zucchini noodles topped with shrimp.

More ways to enjoy zucchini noodles…

Sweet and Spicy Crispy Tofu with Zucchini Noodles
Zucchini Noodles with Chicken and Tangy Peanut Sauce

More ways to enjoy shrimp…

Thai-style Shrimp Bowls
Spicy Shrimp Fried Rice
Thai Shrimp and Coconut Quinoa Bowl and More One Bowl Meals
Pancit Palabok (Filipino Rice Noodles with Pork and Shrimp Sauce)

Ree’s Cooking Essentials Giveaway

This giveaway is officially closed. Congratulations to Rachel on being the random winner!

Ready to enter? Here’s how:

  • Please leave a comment below and feel free to share: Diets – yay or nay?
  • Entries/Comments accepted until 10 pm Pacific, Monday, 25 June, 2012.
  • One winner will be randomly selected and notified by email.
  • This contest is open to US residents only, my apologies to my international friends!

Disclosure: The author received a gift package from Land O’Lakes, including two cookbooks, a whisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt for recipe development and review purposes. All opinions are my own.

Zucchini Noodles with Spicy Shrimp

If I were to diet, this is just the type of food I would eat. Spicy and satisfying, the Asian-style shrimp spiked with sriracha pairs great with healthy ribbons of zucchini noodles. Of course, the shrimp would be fabulous on regular rice noodles, but when zucchini are so abundant this time of year, it makes for a perfect summer meal.
Course Dinner, lunch, Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 250kcal


Spicy Shrimp with Zucchini Noodles

  • 8 medium zucchinis
  • 1 lb shrimp 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
  • basil thinly sliced (chiffonnade) (optional)


  • Bring a medium pot full of water to a boil. Salt generously.
  • Using a julienne peeler or mandoline, create ribbons of zucchini noodles. Blanch the zucchini briefly in the boiling water, for about 2 minutes, until just wilted. Drain the zucchini noodles into a separate bowl and set both the vegetables and drained water aside.
  • In a saute pan, heat olive oil over medium heat. Add the shallots and cook until just translucent.
  • Add shrimp, sriracha sauce, fish sauce, sugar, and a little black pepper, to taste.
  • Stirring frequently, cook until the shrimp is just cooked through and pink, about 3 minutes.
  • At the tail end of the cooking process, stir in the butter and about 1/2 cup of the reserved water to create a sauce.
  • Serve the shrimp on a bed of zucchini noodles, and drizzle with the pan sauce. Garnish with cilantro and basil (if desired), and enjoy!


Shrimp adapted from Martha Stewart’s Stir-Fried Shrimp.


Calories: 250kcal | Carbohydrates: 15g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 176mg | Sodium: 453mg | Potassium: 1267mg | Fiber: 4g | Sugar: 11g | Vitamin A: 823IU | Vitamin C: 78mg | Calcium: 67mg | Iron: 4mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Simon

    This dish looks absolutely gorgeous. A perfect example of what i always stood by. Simplicity is the best.

    Great blog;)

  2. Donna

    This is a wonderful offering for a quick, healthy meal for ANYONE…child/adult…dieter or those who do not!….Question…I am wondering if a “spiralizer” type tool would be a good choice for these…or is the mandoline preferable? So wish I had a julienne component to my food processor that cut as fine as your beautifully presented courgette “noodles”…Also…do you recommend a specific shrimp caliber/type/variety?..Thanks for any enlightenment!

  3. Theresa

    Diets may give me a Jump start and some motivation, but moderation is the way to stay healthy for the long run. Can’t wait to try zucchini noodles !

  4. Erin @ Dinners, Dishes, and Desserts

    Love this meal – the shrimp look perfect! I am on the fence with diets. I say I am on a diet sometimes, but that is really just eating in moderation. I never follow a strict plan or do the fad diets – they are just crazy and I don’t see how they could work :)

  5. Priscilla | ShesCookin

    I’m a firm believer in balance, moderation, and exercise – but, having just returned from Paris, I confess to savoring more than a moderate amount of cheese, butter, duck confit, and paté :) Now it’s time to kick up the exercise and balance all that out with dishes like this!

  6. Suzanne

    What a wonderful looking dish, I love the idea of noodles made out of zucchini. I say nay on the diet and I totally agree with you, exercise is key and moderation! I

  7. Julie

    Your recipe looks soooooooooooooo good thanks for the giveaway…I try to watch my portions not always sucessful though

  8. Lindsey

    This pasta looks divine- can’t wait to try it!
    My take on diets? Mindful eating is best- just being aware of what you’re putting in your mouth makes a whole lot of difference in the long run.

  9. LaLaLucy

    Everything you eat is a “diet” but as far as weight loss diets, or fad health diets I am NOT on board. In extreme health situations they can be necessary, but if you just live your life in moderation (yes, that word again), there should be no need to deprive yourself of anything. I think people should just eat foods that are closer to nature (whole foods) instead of canned and frozen and boxed and powdered junk and we would all be a lot better off.

  10. Nicole

    I’m going to make this for my parents tonight. My dad was told he needed to change his diet and i think he would really like this!

  11. lea davenport

    I love my little shredder, but never thought of using zucchini as a base…..Bet pairing it with the shrimp is a great mix.

    Dieting? When I do, I eat 6 very small meals a day, drink a gallon of water and celebrate the sensation of hunger. It works. Oh, and vitamins.

  12. Christine

    Diets–mostly nay. I believe more in watching what I eat, eating in moderation, and indulging every once in a while. But I have followed the Curves Complete diet in the past and had great success. Now I loosely base my eating off of it.

  13. Audrey

    When I think of “diet”, I think of the foods I am in the habit of eating. “Diet” in the popular sense usually means a temporary way of eating — but if it’s temporary, it won’t last. The way we eat must be sustainable and extreme forms of dieting aren’t sustainable, just a quick-fix that won’t last. BTW, I’ve been making zucchini noodles for weeks myself!

  14. Tami

    This dish looks delicious. I might even be able to get the picky teens to try this one!!

  15. YC Lee

    I know that diets work for some people, but not me. It comes down to making wise choices about what I decide to put into my body. My mantra: Choose life! At this moment, this dish speaks life to me…thanks, Liren!

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