Place in the refrigerator for 30 minutes to an hour, to give the salt time to pull some moisture out of the zoodles, then pat dry with a kitchen towel or paper towels. To ensure you don’t get soggy zucchini noodles place the zoodles in a colander set atop a bowl then lightly salt and toss with your fingers. RELATED Shrimp and Chorizo Nachos with Fresh Pico de Gallo
Start by spiralizing 3 medium or 4 small zucchini, that are the same width from top to bottom, with your machine’s largest noodle blade. Prepare Sweet Chili Sesame Shrimp and Zoodles on a hot summer night when you don’t want to heat up the kitchen, or truly any time you’re craving a sizzling and satisfying, flavor-packed dish. Who’s hungry? I love when you can get multi uses out of one sauce – couldn’t be easier! A sweet and savory mixture of sweet chili sauce, gluten-free Tamari, and sesame oil is not only drizzled over sizzling shrimp, but acts as the sauce for a bed of sauteed zoodles. Sweet Chili Sesame Shrimp and Zoodles tastes like a cross between sesame shrimp and lo mein yet is low-fat, low-carb, and gluten-free too. This easy, summery dish requires just 5 ingredients, 1 skillet, and less than 15 minutes of cooking time. Clearly he got it from his Mama because I totally feel like hurling my bowl across the room in agony when the last bite of Sweet Chili Sesame Shrimp and Zoodles is gone. Lincoln ate what I put on his high chair, nothing more or less, while Cameron bangs two tiny fists on his tray when the last puff is gone. Strangers had to work to get a smile from Lincoln, while an ant passing by on the sidewalk is enough to give Cameron the giggles. While Lincoln was content to sit and observe life as an infant, Cam spends his days grasping for anything and everything within reach. It’s true what they say that no two children are alike – even if they’re siblings.