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Spicy Sriracha Shrimp in a skillet

Spicy Sriracha Shrimp with Peanut Zoodles

These shrimp are coated in a spicy Sriracha sauce with turmeric, garlic, and lime! Cooked as a stir fry meal for a quick and easy weeknight dinner in less than 15 minutes.
Cook Time 15 mins
Total Time 15 mins
Course Gluten-free, Main Course, Main Dish
Cuisine Asian
Servings 8 servings


  • 4 medium zucchini spiralized
  • 3 cloves garlic pressed
  • 1 3/4 teaspoons turmeric
  • 1 pinch salt
  • 3 tablespoons coconut oil
  • 3 tablespoons sriracha
  • 1 1/2 pounds shrimp
  • 1/4 cup peanut butter smooth
  • 2 1/4 tablespoons water
  • 1 medium lime You'll just need the juice.
  • 2 tablespoons soy sauce gluten-free


  • In a small bowl, mix 2 cloves pressed garlic with turmeric and a pinch of salt.
  • Heat coconut oil in a large skillet over medium-high heat, then add turmeric mixture and toast for one minute. Stir in sriracha.
    Spicy Sriracha Sauce in a skillet
  • Add shrimp and cook five minutes, flipping once, until white and opaque.
    Spicy Sriracha Shrimp in a skillet
  • While the shrimp cooks, whisk together peanut butter, water, remaining clove of pressed garlic, lime juice, and soy sauce. Thin with more water if needed to make the sauce. Add additional sriracha to taste if you like more heat.
    peanut sauce
  • Remove shrimp from skillet and add zoodles. Sauté for 3-4 minutes, until soft.
  • Toss zoodles and peanut sauce in a bowl. Top with shrimp to serve.
    Sriracha Shrimp with Zucchini Noodles
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