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Thai Chili Shrimp Zoodles

Thai Chili Shrimp Zoodles

I’ve been experimenting at lunch time and I’ve now whipped this Thai Chili Shrimp Zoodles a handful of times over the past two weeks. And I’ll be the first to admit that some days after an intense morning at boot camp I might eat the whole wok full of veggies and shrimp.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 servings
Calories 255kcal
Author Katie


  • 1 tablespoon grape seed oil
  • 1 teaspoon sesame oil
  • 1 cup broccoli and cauliflower chopped to bite-size pieces
  • ½ cup shredded carrots
  • 10 asparagus spears 1-inch pieces
  • 1 cup baby kale leaves
  • 1 cup frozen shrimp salad shrimp
  • 2 large yellow squash
  • cup Marzetti® Thai Chili Veggie Drizzle
  • 2 tablespoons fresh cilantro chopped


  • In a large wok, preheat it on high heat and add both oils to the wok. Then add in the broccoli, cauliflower, shredded carrots, and asparagus spears. Cook for 3 minutes. Then add in the kale leaves and frozen shrimp. Mix well then add in the yellow squash noodles. Mix well and cook for an additional 3 minutes, mixing periodically.
  • Pour in the Thai Chili Veggie Drizzle, mix well and sprinkle the fresh cilantro leaves on top. Divide among two bowls and enjoy.


I used yellow squash here, but you can use green zucchini. Some stores even have pre-spiralized veggies ready to grab and go.


Calories: 255kcal | Carbohydrates: 23g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 567mg | Potassium: 1201mg | Fiber: 7g | Sugar: 8g | Vitamin A: 11540IU | Vitamin C: 126mg | Calcium: 231mg | Iron: 5mg