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