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Sweet and Spicy Zoodles with Shrimp
carrots / snap peas

Active: 25 min Total: 25 min
Just about anything would be great in this sweet and savory sauce, but we particularly love it tossed with shrimp, vegetable "noodles" and crunchy snap peas!


Sweet and Spicy Zoodles with Shrimp:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Garlic - 1 clove
  • Bragg's / coconut aminos - 1/3 cup
  • Sunflower seed butter - 1/4 cup
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes (opt) - 1 tsp
  • Water - 4 Tbsp
  • Snap peas (also called Sugar snap peas) - 12 oz , trimmed
  • Limes - 1 , half sliced into wedges / half juice
  • Carrots - 2
  • Zucchini - 3
  • Oil, cooking - 1 Tbsp


  1. Shrimp - Defrost, pat dry, and season with some salt and pepper.
  2. Make sauce - Mince garlic. Whisk together garlic, aminos, sunflower seed butter, vinegar, sesame oil, red pepper flakes and water. Taste; if it’s too salty, add more water. (Can be done up to 5 days ahead)
  3. Snap peas / Limes - Prep as directed. (Can be done up to 3 days ahead)
  4. Carrots / Zucchinis - Turn into 'noodles' with a spiralizer or form ribbons with a peeler. Transfer to a colander and sprinkle with salt to release moisture.

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  1. Heat a saute pan or wok over high heat. Add oil. When oil begins to shimmer add snap peas and carrots. Saute until carrots begin to soften, ~1 minute. Add zucchini and shrimp and saute until zucchini is tender and shrimp is opaque, ~3 to 4 minutes (depending on size). Add sauce and cook until it begins to simmer and thicken, ~2 minutes. Season with salt and pepper.
  2. Squeeze lime juice over stir-fry and serve with extra lime wedges on the side.



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