Spicy Shrimp and Zoodles


LOVE this spicy shrimp + zoodles recipe for all my party people who love some spice! It’s sooo tasty and makes for a delicious low carb + paleo meal!



  • 1 large onion, cut into large pieces
  • 2 tablespoons coconut oil
  • 1 jalapeño, seeds removed
  • 3 garlic cloves
  • 1 1/2 lbs. shrimp, peeled and deveined
  • 1/2 tablespoon Chipotle chili powder
  • 2 teaspoon ginger, finely grated
  • 1 tablespoon tomato paste
  • 1 tablespoon arrowroot flour
  • 4 cups chicken broth
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 3 zucchinis, spiralized Blade C
  • 2 scallions, chopped
  • 1 tablespoon chili oil


  1. If not already done, peel and devein your shrimp. This can be time consuming!
  2. In food processor, finely chop the onion.
  3. Heat oil in skillet over medium heat. Cook onion, stirring often, until soft and starting to brown. About 8-10 minutes.
  4. Finely chop the jalapeño and garlic in the food processor. Place in small bowl and set aside.
  5. When onions start to brown, add jalapeño and garlic to the skillet along with the chili powder and ginger. Cook, stirring until fragrant for about 1 minute.
  6. Add tomato paste and cook, stirring until slightly darkens, about 3 minutes.
  7. Sprinkle the arrowroot flour over top the mix until the flour is no longer visible.
  8. Add broth and bring to a boil. Reduce heat to a simmer, stirring occasionally. Cook for 25 minutes, then throw the shrimp in a cook for another 5 minutes. The sauce should reduce by half.
  9. Remove from heat, stir in citrus zest and juice.
  10. Serve on top of zoodles.
  11. Top with a drizzle of chili oil and scallions.


To decrease the spiciness, only use half of the jalapeño, decrease the amount of chipotle chili powder, and/or don’t drizzle with the chili oil.


  • Serving Size: 4
  • Calories: 303
  • Sugar: 7g
  • Sodium: 2182mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 359mg