Zoodles with Spicy Garlic-Miso Shrimp

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons grapeseed oil

3 cloves garlic, grated or finely minced

1/4 to 1/2 teaspoon crushed red pepper

1 pound sugar plum, grape or cherry tomatoes

4 medium zucchini (see Cook's Note)

3 tablespoons yellow miso

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound large shrimp, peeled and deveined (22 to 25 shrimp)

1/2 cup thinly sliced basil leaves, plus whole leaves for garnish


Special equipment:
Spiralizer (see Cook's Note)
  1. Heat a large nonstick skillet over-medium low heat until hot. Add the oil, garlic and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 1 cup of water. Simmer, stirring occasionally and gently smashing the tomatoes with a wooden spoon or silicone spatula, until some of the tomatoes start to burst, 10 to 15 minutes.
  2. While the sauce cooks, prepare the zoodles: Spiralize the zucchini into fettuccine-shaped "noodles." Place in a medium bowl and set aside.
  3. Once the sauce has cooked and some of the tomatoes have burst, add 1 more cup of water, the miso, salt and pepper. Stir together.
  4. Add the zoodles and cook for 3 to 4 minutes then add the shrimp and cook, tossing occasionally, until the shrimp has cooked through and the zoodles are tender, 3 to 4 minutes. If the sauce looks too dry, stir in a little more water. Remove from the heat and stir in the sliced basil. Toss together.
  5. Divide among 4 shallow bowls, garnish with basil leaves and serve.

Cook’s Note

If you don't have a spiralizer, use about 24 ounces store-bought zoodles (spiralized zucchini).