Spicy Garlic Shrimp with Zucchini Noodles

Shrimp is quickly sautéed with garlic, ginger, chili, and soy, then tossed with zucchini noodles just long enough to warm through while staying lightly crunchy. Toasted sesame oil finishes the dish with a nutty aroma, and scallions are split between the aromatics and the garnish so both parts are used clearly.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 450 g raw shrimp, peeled and deveined patted dry
• 3 g fine salt divided
• 0.5 g ground black pepper divided
• 700 g zucchini spiralized into noodles
• 30 ml soy sauce none
• 15 ml rice vinegar none
• 20 g chili garlic sauce none
• 10 g honey none
• 30 ml water for loosening the sauce
• 10 ml neutral oil divided
• 5 ml neutral oil divided
• 4 clove garlic cloves minced
• 10 g fresh ginger finely grated
• 1 piece scallions thinly sliced, whites and greens separated
• 5 ml toasted sesame oil for finishing
• 1 g fine salt divided
• 0.5 g ground black pepper divided
• 1 piece scallions thinly sliced, whites and greens separated
• 6 g toasted sesame seeds for garnish
• 1 piece lime zested and cut into wedges

Instructions

1. Pat the shrimp dry and season with 2 g salt and 0.5 g black pepper. Spiralize the zucchini and lightly salt it with 1 g salt; let it sit in a colander while you make the sauce, then gently squeeze off excess moisture with your hands. The zucchini has released moisture and the shrimp is evenly seasoned.
2. Stir together the soy sauce, rice vinegar, chili garlic sauce, honey, water, and lime zest in a small bowl. The sauce is smooth and combined.
3. Heat a large skillet over medium-high heat. Add 10 ml neutral oil, then cook the shrimp in a single layer for 1 to 2 minutes per side until just opaque and lightly curled. Transfer the shrimp to a plate. The shrimp are opaque and no longer translucent in the center.
4. Add the remaining 5 ml neutral oil to the skillet. Add the garlic, grated ginger, and sliced scallion whites; cook for 20 to 30 seconds until fragrant but not browned. Pour in the sauce and simmer for 30 seconds. The aromatics smell fragrant and the sauce has slightly thickened.
5. Add the zucchini noodles and toss for 1 to 2 minutes until just warmed through and still lightly crunchy. Return the shrimp and any juices to the pan, add the sesame oil and remaining 1 g salt and 0.5 g black pepper, and toss just to combine. The zucchini is tender-crisp and the shrimp is hot through.
6. Divide between plates, top with the scallion greens and optional sesame seeds, and serve immediately with lime wedges. The dish is glossy, aromatic, and ready to eat.