5 from 9 votes
Spicy Thai Zucchini Noodles with Shrimp
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Spicy, sweet and deliciously healthy, these Spicy Thai Zucchini Noodles with Shrimp are an amazing, easy alternative to take out! Substitute chicken or tofu for shrimp optional!

Course: entree, Main Course
Cuisine: Asian, Thai
Keyword: Easy, quick, seafood, shellfish, shrimp, spicy, stir-fry, zoodles, zucchini, Zucchini Noodle
Servings: 4
Calories: 255 kcal
  • 1 TBS + 2 tsp Light Sesame Oil divided*
  • 6 TBS Low Sodium Soy Sauce
  • 5 TBS Honey
  • 1 TBS Oyster Sauce
  • 1 ½ tsp Chili Garlic Sauce
  • 2 TBS Neutral Oil divided (such as vegetable or canola)
  • 1 pound Large Shrimp – peeled and deveined
  • 1 large Shallot – minced (about scant ½ cup)
  • 2 cloves Garlic – peeled & thinly sliced
  • ½ tsp Crushed Red Pepper Flakes or more to taste
  • 3 medium Zucchini – spiralized or julienned
  • Salt & Pepper to taste
Optional Garnishes: Sliced Scallions, Chopped Peanuts, Fresh Cilantro, Thai Basil, Sesame Seeds, Lime Wedges
  1. Make the sauce: In a small measuring cup, whisk together 2 teaspoons of the sesame oil, soy sauce, honey, oyster sauce and chili garlic sauce. Set aside.
  2. Cook the shrimp: Heat 1 tablespoon of neutral oil in a large skillet over high-heat. Add the shrimp, being careful not to crowd the pan, and cook for 1 minute undisturbed. Add the remaining 1 tablespoon of sesame oil and stir-fry, for 2-3 minutes or until slightly charred and cooked through. Season generously with salt and pepper and remove from the pan. Set aside.
  3. Reduce the heat to medium-high and return pan to heat. Add the remaining tablespoon of neutral oil to the pan, then add the shallots, garlic and crushed red pepper flakes. Season with salt and pepper. Cook until softened, about 2 minutes.
  4. Add the sauce to the pan and whisk to combine. Bring to simmer and cook for 4-5 minutes, stirring occasionally, or until sauce is reduced slightly.
  5. Add in the zucchini noodles and cook, stirring/tossing constantly to coat, for 2 minutes or until slightly softened*. Add the shrimp back to the pan and toss again to coat.
  6. To Serve:  Taste and adjust for seasoning with salt and pepper. Squeeze with optional fresh lime, top with garnishes as desired and serve. Enjoy!

Recipe Notes

*Serves 2-4 depending on appetite.

  1. I like to leave the tails on my shrimp for aesthetic purposes only. Feel free to remove the tails when peeling and deveining if desired!
  2. I used large (16/20 count) shrimp in this recipe. You can substitute whatever size shrimp you would like, just be sure to scale the cook time up or down accordingly in step 1 of the recipe.
  3. If shrimp aren’t your thing, or if you have a shellfish allergy, you can substitute tofu of chicken for the shrimp! Simply make sure you adjust the cook time accordingly.
  4. Do NOT use dark sesame oil when stir-frying the shrimp (or whatever protein you chose), as dark sesame oil can easily burn and taste bitter.
  5. The longer you cook the zucchini, the more they will release water, so make sure you only cook them until just softened. As well, make sure you do not salt the zucchini prior to or during cooking, as that will cause them to release moisture as well. There are a ton of notes on cooking zucchini noodles in this post.
Nutrition Facts
Spicy Thai Zucchini Noodles with Shrimp
Amount Per Serving
Calories 255 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 285mg 95%
Sodium 1908mg 80%
Potassium 531mg 15%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 21g
Protein 26g 52%
Vitamin A 5.9%
Vitamin C 38.1%
Calcium 19.5%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.