Best Bang Bang Shrimp Zoodles

I’m always looking for ways to eat lighter without giving up the flavors I love. That’s especially true when I’m craving takeout but don’t want the heavy feeling that comes after. Enter these bang bang shrimp zoodles, which give me all the spicy-sweet satisfaction of my favorite restaurant appetizer but won’t leave me feeling weighed down.

The secret is swapping out noodles for spiralized zucchini and using Greek yogurt in the sauce instead of mayo. You still get that creamy, spicy bang bang flavor with a little kick from the sriracha and sweetness from the honey. And the best part? This whole thing comes together in about 20 minutes on a weeknight.

Want it spicier? Add more sriracha. Prefer it sweeter? Extra honey does the trick. This recipe is easy to adjust based on what you’re in the mood for.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab raw shrimp that’s already peeled and deveined to save yourself some prep time. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often more budget-friendly – just make sure to thaw it completely in the fridge overnight or under cold running water before cooking. Size-wise, medium to large shrimp (around 31-40 count per pound) are perfect for this dish since they’re meaty enough to hold up to the sauce without overcooking too quickly. If you’re buying frozen, avoid any packages with excessive ice crystals or freezer burn, as that’s a sign the shrimp wasn’t stored properly.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Shrimp: If shrimp isn’t your thing or you’re out, try using chicken breast cut into bite-sized pieces or even firm tofu for a vegetarian option. Just adjust the cooking time – chicken will need a few extra minutes to cook through.
• Zucchini noodles: No spiralizer? You can use regular pasta, rice noodles, or even cauliflower rice as a base. If using regular pasta, cook it separately according to package directions.
• Greek yogurt: Sour cream or mayonnaise work well in place of Greek yogurt for the sauce. The flavor will be slightly different but still creamy and tasty.
• Chili paste: If you don’t have Thai chili sauce, you can use sriracha or even sweet chili sauce. Start with less and add more to taste since heat levels vary.
• Honey: Maple syrup or agave nectar make good substitutes for honey in the sauce, keeping that sweet balance intact.
• Lime: Lemon juice and zest will work just fine if you’re out of limes, though the flavor profile will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking shrimp is leaving them in the pan too long, which turns them rubbery and tough – pull them off the heat as soon as they turn pink and opaque, usually around 2-3 minutes per side depending on size.

Overcooking your zucchini noodles is another common error that leads to watery, mushy zoodles, so add them to the pan for just 1-2 minutes to warm through, or better yet, toss them with the warm shrimp and sauce off the heat to keep them crisp.

Don’t skip patting your shrimp dry with paper towels before cooking, as excess moisture prevents them from getting a nice sear and can make your dish watery.

Finally, if your sauce seems too spicy after mixing, balance it out by adding a bit more honey or Greek yogurt rather than trying to dilute it with water, which will make the flavors weak.

What to Serve With Bang Bang Shrimp Zoodles?

Since this dish is already pretty light with the zucchini noodles, I like to add some crusty garlic bread on the side to make it more filling and help scoop up all that spicy, creamy sauce. A simple cucumber salad with rice vinegar and sesame seeds is another great option that keeps things fresh and complements the Asian-inspired flavors. If you want to bulk it up even more, you could serve it over cauliflower rice or regular jasmine rice instead of just the zoodles. For a complete meal, try adding some steamed edamame or a quick Asian slaw with cabbage and carrots on the side.

Storage Instructions

Store: Keep the shrimp and zoodles in separate airtight containers in the fridge for up to 3 days. The zucchini noodles will release some water as they sit, so I like to drain off any excess liquid before reheating. The bang bang sauce can be stored separately in a small jar for about 5 days.

Make Ahead: You can prep the bang bang sauce up to 3 days in advance and spiralize your zucchini the night before. Just pat the zoodles dry with paper towels and store them in the fridge. Cook the shrimp fresh when you’re ready to eat for the best texture and flavor.

Reheat: Warm the shrimp gently in a skillet over medium-low heat for just a minute or two until heated through. For the zoodles, I like to quickly sauté them in a hot pan for about 30 seconds to warm them up without making them mushy. Toss everything together with the sauce and you’re good to go!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 70-80 g
• Fat: 20-26 g
• Carbohydrates: 28-38 g

Ingredients

For the sauce:

• 1/3 cup Greek yogurt
• 2.5 tbsp sriracha hot sauce
• 2 tbsp sweet chili sauce
• 1.5 tbsp honey
• 1.5 tbsp fresh lime juice
• 1/2 tsp fresh grated ginger

For the shrimp and zoodles:

• 1 tbsp unsalted butter
• 1 tsp toasted sesame oil
• 3 garlic cloves, minced
• 1.5 lb shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 3/4 tsp red chili flakes
• 3 tbsp fresh parsley, chopped

Step 1: Prepare the Bang Bang Sauce

• 1/3 cup Greek yogurt
• 2.5 tbsp sriracha hot sauce
• 2 tbsp sweet chili sauce
• 1.5 tbsp honey
• 1.5 tbsp fresh lime juice
• 1/2 tsp fresh grated ginger

In a medium bowl, whisk together Greek yogurt, sriracha, sweet chili sauce, honey, lime juice, and grated ginger until smooth and well combined.

Set aside at room temperature.

This creamy, tangy-spicy sauce is the heart of the dish, so make sure the ingredients are fully incorporated for a cohesive flavor profile.

Step 2: Spiralize Zucchini and Prepare Mise en Place

• 4 medium zucchini, spiralized
• 3 garlic cloves, minced
• 3 tbsp fresh parsley, chopped

Spiralize the zucchini into noodle-like strands and set aside in a colander to drain any excess moisture—this prevents the dish from becoming watery.

Mince the garlic cloves and chop the fresh parsley.

Having everything prepped and ready before you start cooking ensures the shrimp won’t overcook while you’re chopping.

Step 3: Sear the Shrimp with Garlic Aromatics

• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 1.5 lb shrimp, peeled and deveined

Heat a large skillet over medium-high heat.

Melt the butter and immediately add the minced garlic, cooking for about 1 minute until fragrant and just starting to turn golden—don’t let it brown.

Add the shrimp in a single layer and cook for 3-4 minutes, stirring occasionally, until they turn pink and opaque.

I like to undercook shrimp slightly here since they’ll warm through again when tossed with the sauce, keeping them perfectly tender.

Step 4: Combine and Finish the Dish

• bang bang sauce from Step 1
• cooked shrimp from Step 3
• spiralized zucchini from Step 2
• 1 tsp toasted sesame oil
• 3/4 tsp red chili flakes
• 3 tbsp fresh parsley, chopped
• salt and pepper to taste

Transfer the cooked shrimp to a large bowl and immediately toss with the bang bang sauce from Step 1, coating evenly.

Add the spiralized zucchini from Step 2 to the same bowl and gently toss to combine.

Drizzle with sesame oil and season with red chili flakes, salt, and pepper to taste.

Finish with the fresh parsley and serve immediately while the shrimp is still warm and the zoodles maintain a slight bite.

Best Bang Bang Shrimp Zoodles

Delicious Best Bang Bang Shrimp Zoodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

For the sauce

• 1/3 cup Greek yogurt
• 2.5 tbsp sriracha hot sauce
• 2 tbsp sweet chili sauce
• 1.5 tbsp honey
• 1.5 tbsp fresh lime juice
• 1/2 tsp fresh grated ginger

For the shrimp and zoodles

• 1 tbsp unsalted butter
• 1 tsp toasted sesame oil
• 3 garlic cloves, minced
• 1.5 lb shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 3/4 tsp red chili flakes
• 3 tbsp fresh parsley, chopped

Method

 

1. In a medium bowl, whisk together Greek yogurt, sriracha, sweet chili sauce, honey, lime juice, and grated ginger until smooth and well combined. Set aside at room temperature. This creamy, tangy-spicy sauce is the heart of the dish, so make sure the ingredients are fully incorporated for a cohesive flavor profile.
2. Spiralize the zucchini into noodle-like strands and set aside in a colander to drain any excess moisture—this prevents the dish from becoming watery. Mince the garlic cloves and chop the fresh parsley. Having everything prepped and ready before you start cooking ensures the shrimp won't overcook while you're chopping.
3. Heat a large skillet over medium-high heat. Melt the butter and immediately add the minced garlic, cooking for about 1 minute until fragrant and just starting to turn golden—don't let it brown. Add the shrimp in a single layer and cook for 3-4 minutes, stirring occasionally, until they turn pink and opaque. I like to undercook shrimp slightly here since they'll warm through again when tossed with the sauce, keeping them perfectly tender.
4. Transfer the cooked shrimp to a large bowl and immediately toss with the bang bang sauce from Step 1, coating evenly. Add the spiralized zucchini from Step 2 to the same bowl and gently toss to combine. Drizzle with sesame oil and season with red chili flakes, salt, and pepper to taste. Finish with the fresh parsley and serve immediately while the shrimp is still warm and the zoodles maintain a slight bite.