Spicy Sriracha Lime Shrimp with Zucchini Noodles
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| Spicy Sriracha Lime Shrimp with Zucchini Noodles |
Ingredients:
For the Sriracha Lime Sauce:
3 tablespoons sriracha
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey (or maple syrup)
Juice and zest of 1 lime
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
For the Stir-Fry:
1 tablespoon avocado oil or vegetable oil, divided
1 lb (450g) large raw shrimp, peeled and deveined
2 medium zucchinis, spiralized into "zoodles"
1 red bell pepper, thinly sliced
Salt, to taste
For garnish: Thinly sliced green onions, cilantro, and sesame seeds
Instructions:
Make the Sauce: In a small bowl, whisk together the sriracha, soy sauce, honey, lime juice, lime zest, minced garlic, and grated ginger. Set aside.
Cook the Shrimp: Pat the shrimp dry and season lightly with salt. Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Veggies: Add the remaining 1/2 tablespoon of oil to the same skillet. Add the sliced bell pepper and sauté for 2 minutes until it just begins to soften.
Wilt the Zoodles: Add the zucchini noodles to the skillet with the bell peppers. Toss and cook for 1-2 minutes only—you want them to be warm but still al dente and not watery.
Combine and Toss: Return the cooked shrimp to the skillet. Pour the prepared Sriracha Lime Sauce over everything. Toss vigorously to coat and heat through for about 1 minute.
Serve Immediately: Divide between bowls and garnish generously with green onions, cilantro, and a sprinkle of sesame seeds. Serve immediately for the best texture.
Make the Sauce: In a small bowl, whisk together the sriracha, soy sauce, honey, lime juice, lime zest, minced garlic, and grated ginger. Set aside.
Cook the Shrimp: Pat the shrimp dry and season lightly with salt. Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Veggies: Add the remaining 1/2 tablespoon of oil to the same skillet. Add the sliced bell pepper and sauté for 2 minutes until it just begins to soften.
Wilt the Zoodles: Add the zucchini noodles to the skillet with the bell peppers. Toss and cook for 1-2 minutes only—you want them to be warm but still al dente and not watery.
Combine and Toss: Return the cooked shrimp to the skillet. Pour the prepared Sriracha Lime Sauce over everything. Toss vigorously to coat and heat through for about 1 minute.
Serve Immediately: Divide between bowls and garnish generously with green onions, cilantro, and a sprinkle of sesame seeds. Serve immediately for the best texture.
Pro-Tips for Your Blog:
Don't Overcook the Zoodles: Zucchini releases water quickly. Cooking them for just 1-2 minutes is key to avoiding a soggy dish.
Spice Control: This recipe has a solid kick! For a milder version, reduce the sriracha to 1-2 tablespoons. For extra heat, add a pinch of red pepper flakes to the sauce.
Protein Swap: Don't have shrimp? This sauce is fantastic with thinly sliced chicken breast or even firm tofu.
Make it a Meal: Serve it over a bed of steamed rice or quinoa to soak up the delicious extra sauce.
Don't Overcook the Zoodles: Zucchini releases water quickly. Cooking them for just 1-2 minutes is key to avoiding a soggy dish.
Spice Control: This recipe has a solid kick! For a milder version, reduce the sriracha to 1-2 tablespoons. For extra heat, add a pinch of red pepper flakes to the sauce.
Protein Swap: Don't have shrimp? This sauce is fantastic with thinly sliced chicken breast or even firm tofu.
Make it a Meal: Serve it over a bed of steamed rice or quinoa to soak up the delicious extra sauce.
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