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Chili Shrimp, Zoodles & Rice

Your new favorite simple, yet yummy shrimp dinner that is both nutritious and delicious! I included my favorite swaps and tricks in this recipes to creating a quick and yummy dinner! Enjoy!!

Chili Shrimp Zoodle Dinner

AuthorMeg OrtizCategory, DifficultyBeginner

YUM YUM YUM! This is a simple, yet yummy shrimp dinner that is both nutritious and delicious! I included my favorite swaps and tricks in this recipes to creating a quick and yummy dinner! We did Instant Pot Rice (mainly because that's the only way I can cook it without burning it- HA) and frozen zoodles to make this recipe one that could be done quickly- but you could always opt to do fresh zoodles if you prefer!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients:ย 

Instant Pot Rice
 1 tsp Olive Oil
 2 cups Jasmine Rice
 2 cups Water
Shrimp & Noodles
 1 lb Frozen Shrimp (Preferably Peeled & Deveined)
 1 lb Frozen or Fresh Zucchini Noodles
 3 tbsp Sesame Oil
 2 tbsp Low Sodium Soy Sauce
 3 tbsp Chili Paste

INSTRUCTIONS:

Instant Pot Rice
1

Combine 2 cups Jasmine Rice, 2 Cups Water, and 1 TSP Olive Oil in Instant Pot.

2

Set to Manual for 4 minutes, with pressure vent closed. Once cooked, let self-release for 10 minutes. After 10 minute, stir/fluff rice with a fork and set aside.

Shrimp & Zoodles
3

Combine 3 TBSP of Chili Paste, 2 TBSP of Soy Sauce, and 2 TBSP of Sesame Oil in a mixing bowl and stir well. Pour 1/3 of sauce in smaller bowl and set aside for zucchini noodles. In a separate bowl, thaw shrimp by running under hot water (if with tails, take tails off here.) Once thawed, combine shrimp with chili paste mixture.

4

Heat 1/2 TBSP of sesame oil in large skillet at medium-high heat. Add shrimp and sauce until pink on both sides, or until cooked through. Remove shrimp from skillet and place on a plate.

5

Add Zoodles to empty skillet and saute until soft. Once soft, top with remaining sauce mixture and saute again until sauce/water is dissolved. Add shrimp back in to warm, then serve!

Ingredients

Instant Pot Rice
 1 tsp Olive Oil
 2 cups Jasmine Rice
 2 cups Water
Shrimp & Noodles
 1 lb Frozen Shrimp (Preferably Peeled & Deveined)
 1 lb Frozen or Fresh Zucchini Noodles
 3 tbsp Sesame Oil
 2 tbsp Low Sodium Soy Sauce
 3 tbsp Chili Paste

Directions

Instant Pot Rice
1

Combine 2 cups Jasmine Rice, 2 Cups Water, and 1 TSP Olive Oil in Instant Pot.

2

Set to Manual for 4 minutes, with pressure vent closed. Once cooked, let self-release for 10 minutes. After 10 minute, stir/fluff rice with a fork and set aside.

Shrimp & Zoodles
3

Combine 3 TBSP of Chili Paste, 2 TBSP of Soy Sauce, and 2 TBSP of Sesame Oil in a mixing bowl and stir well. Pour 1/3 of sauce in smaller bowl and set aside for zucchini noodles. In a separate bowl, thaw shrimp by running under hot water (if with tails, take tails off here.) Once thawed, combine shrimp with chili paste mixture.

4

Heat 1/2 TBSP of sesame oil in large skillet at medium-high heat. Add shrimp and sauce until pink on both sides, or until cooked through. Remove shrimp from skillet and place on a plate.

5

Add Zoodles to empty skillet and saute until soft. Once soft, top with remaining sauce mixture and saute again until sauce/water is dissolved. Add shrimp back in to warm, then serve!

Notes

Chili Shrimp Zoodle Dinner

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