Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g), spiralized
  • 1/2 tsp kosher salt
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp Sriracha
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 lime, cut into wedges

Instructions:

  1. Spiralize the zucchini. Place the strands in a colander, sprinkle with salt, and toss gently. Let them sit for 10 minutes. Rinse quickly with cold water and pat thoroughly dry with paper towels.
  2. Heat avocado oil in a wok or cast-iron skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until mahogany-colored and opaque. Remove shrimp from the pan and set aside.
  3. In the same pan, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  4. Whisk together soy sauce, sesame oil, rice vinegar, honey, and Sriracha. Pour the glaze into the pan and let it bubble for 1 minute to thicken.
  5. Toss in the dried zucchini noodles and seared shrimp. Stir-fry for 2 minutes until the noodles are coated and just tender.
  6. Garnish with sliced green onions, toasted sesame seeds, and serve with lime wedges.