Thursday, March 28, 2013

Sriracha Shrimp with Zoodles

Ok, get ready folks, for a blow-your-mind awesome dish. Apparently I have a thing with making vegetable noodles lately (spaghetti squash noodles). I have to give credit to my mom on this one though, she came across a recipe that spiraled zucchini to resemble spaghetti noodles. We rolled with this and started coming up with different ways to incorporate the now-called "zoodles."

Sriracha Shrimp with Zoodles

Gluten Free Can Be Done

When is the warm weather going to get here!! I love fall and winter produce, but I am ready for green and a change of ingredients. Since I am so impatient, I am going to start posting some recipes so when the produce starts popping up, we will be ready to cook!

Dishes like this one make gluten free very doable. I was so worried that when I made the decision to cut out gluten from my diet that I was going to have to either cook two meals, or eat carrots and celery for dinner while I drool over Ryan's pasta with clam sauce! 

Despite my fears, my brave husband came to the rescue and agreed to try anything I would be willing to make (within reason of course). And BAM!! A new compromise was born in the Kettler Kitchen...coming up with new gluten free recipes that Ryan will enjoy. 

Zucchini Noodles

The only tricky step is making the zucchini noodles, or "zoodles." However, there are several tools (across all price ranges) that make this much easier:

Besides being quick, healthy and gluten free, the leftovers can easily be turned into tacos! Who doesn't love shrimp tacos?!?! The recipe could actually start out as spicy shrimp and zucchini tacos using corn tortillas, and no one would even pay attention to the gluten free status.

Sriracha Shrimp with Zoodles

Sriracha Shrimp with Zoodles (with Taco Option)

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Adapted from Kitchen Confidante: Spicy Shrimp with Zucchini Noodles recipe

6 medium zucchini or yellow squash
1 tsp salt
1 lb shrimp, peeled and deveined, tails on
1 T olive oil
1 shallot, finely sliced
2 T sriracha sauce
1 T tomato paste
1 tsp brown sugar
2 T butter
salt and pepper
fresh basil, thinly sliced
Turn them into tacos:
corn tortillas
avocado, sliced

Prep all ingredients before starting as this recipe goes quickly!

Julienne the zucchini into very thin strands like noodles. It is easiest to do this with a mandolin or spiraling tool. If not, a $10 julienne slicer does the trick also. Try to avoid using the seeded center of the zucchinis as they don’t hold up as well. Lay the “zoodles” out on paper towels and sprinkle with about 1 teaspoon of salt.

Boil a large pot of water and add in a pinch of salt. Blanche the zucchini noodles for 1 minute, reserve 1 cup of the water and drain water and noodles quickly. 

In a small bowl, mix the Sriracha, tomato paste, brown sugar, salt and pepper together. 

Warm the olive oil over medium heat in a large saute pan. Saute the shallots until just translucent and stir in the Sriracha mixture. Add in the prepared shrimp and saute for a few minutes until barely pink (careful as the Sriracha mixture will pop in the hot pan). Stir in the butter and ⅓ cup reserved water and stir until the butter has just melted and creates a sauce. Place the shrimp on top of the zucchini noodles on each plate and top with the pan sauce. Garnish with fresh herbs.

Sriracha Shrimp with Zoodles

Turn them into tacos!

Warm the corn tortillas slightly in the microwave and place zucchini noodles on the tortillas, avocado slices, 2-3 shrimp and drizzle with pan sauce. Top with favorite cheese or plain Greek yogurt.


  1. I love this recipe! It's delicious. I have also tried adding sliced skitake mushrooms and roasted red bell pepper... both are very good with it.

  2. Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.
    Regards: Eve Hunt

  3. his looks So amazing! I have only recently discovered that I love butternut squash! I was scared to try it after multiple attempts to like spaghetti squash were made, I just do not like spaghetti squash! But I have a cousin who’s tastes are completely different from mine and she loves spaghetti squash and hates butternut, so I had to give it a try and Yum!
    Kelly Hubbard

  4. I have cooked this 1-2 times per week since I learnt this recipe. Very tasty and well worth the time and effort. I didn’t have a sieve handy when I first made this dish and I can say first hand how crucial that step is. I had no idea how big of a difference that was going to make until I experienced both outcomes. King oyster mushrooms are a good substitute if you cant get fresh shitake. I also I like to throw some bok choi in at the last minute to add some green to the meal. This dish reminds me and my lady of our favourite vegan ramen place in japan. Thank you so much for writing this, its a house favourite over here .🙂
    Paul Brown