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bang bang shrimp zoodles

Best Bang Bang Shrimp Zoodles

Delicious Best Bang Bang Shrimp Zoodles recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.