Shrimp with spicy veg noodles by Katie Lee Biegel

Total Time
25 min
20 min
5 min
Break out your spiralizer—or look for store-bought veggie noodles which are widely available in many supermarkets' produce sections—and give this spicy shrimp recipe a try. To turn down the heat, remove the seeds from your jalapeno or serrano.


Fish sauce

3 Tbsp

Vegetable oil

2 Tbsp

Rice wine vinegar

2 Tbsp

Fresh lime juice

2 Tbsp


1 Tbsp

Garlic clove

2 clove(s), minced

Jalapeño pepper(s)

1 medium, or serrano, thinly sliced

Uncooked shrimp

1 pound(s), jumbo-size, peeled and deveined

Uncooked beets

1 medium, peeled and cut into spiral noodles

Uncooked zucchini

2 medium, cut into spiral noodles

Uncooked carrot(s)

3 large, peeled and cut into spiral noodles

Persian (mini) cucumber

3 item(s), cut into thin half moons

Fresh mint leaves

½ cup(s), torn


¼ cup(s), leaves

Uncooked scallion(s)

3 medium, thinly sliced

Dry-roasted salted pecans

¼ cup(s), chopped


  1. Mix the fish sauce, oil, vinegar, lime juice, sugar, garlic, and jalapeno in a measuring cup. Spoon 2 tbsp mixture into a medium shallow bowl, add the shrimp to the bowl, and toss to coat. Set remaining dressing aside.
  2. Heat a nonstick pan over medium-high heat. Remove the shrimp from the marinade, discard the marinade, and cook the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove the shrimp from the heat and set aside.
  3. Place beet, zucchini, carrots, and cucumbers in a large bowl, add reserved dressing, and toss until well-coated. Fold the mint, cilantro, and scallions into the vegetables.
  4. Sprinkle the vegetables with the peanuts and top with the shrimp. Serve immediately.
  5. Serving size: about 2 cups loosely packed vegetables with 3 oz shrimp