These delicious Spicy Shrimp Paleo Spaghetti Noodles are the perfect combo for low-carb spaghetti noodle lovers!

In this video, I’m going to share with you a tip to sauté Paleo spaghetti noodles so that your noodles will remain crisp and non-soaked.

Read on if you love a delicious bowl of Spicy Shrimp Paleo Spaghetti Noodles. 🙂

The weather is getting warmer in the U.S and I thought I’d share another quick and easy dish that’s perfect for the Spring and Summer season.

Traditionally this is a dish made with regular wheat and flour pasta noodles, but today I’m going to show you how to make it lighter, healthier, using zucchini noodles.

What’s special about it ?

In the episode below, I want you to focus on one thing – the order in which I place the ingredients into the wok/sauté pan – because that’s going to be the major takeaway in making your “noodles” tasty and crisp without turning them into a mushy mess. And I guarantee this Spicy Shrimp Paleo Spaghetti Noodles will be your family’s new favorite !!


Spicy Shrimp Paleo Spaghetti Noodles

Spicy Shrimp Paleo Spaghetti Noodles

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2 servings
Author: ChihYu
Spicy Shrimp Paleo Spaghetti Noodles ! Delicious Paleo Spaghetti noodles with large, juicy spicy shrimps! Enjoy this Thai style Paleo spaghetti noodles. Low carb and good protein !
Print Pin Rate


  • ½ lb fresh shrimps, buy peeled and cleaned shrimps
  • 1 large zucchini, or 2 smaller ones
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 1 red chili pepper, seeded and minced (CA fresno chili pepper)
  • Half one whole red bell pepper, thin sliced
  • Half one whole green bell pepper, thin sliced
  • 1 ½ tbsp coconut oil or avocado oil, for sauteing use


  • 2-3 tbsp coconut aminos, use 2 tbsp first. Taste and see if 1 more tbsp is needed
  • Handful of fresh basil, stir in - before turning off the heat and extra for decoration
  • Sea salt to taste


Heat 1 ½ tbsp of coconut oil in a large saute pan over high heat. When hot, add (in order):

  • a. Minced garlic and red chili pepper. Season with a small pinch of salt. Keep stirring the garlic and chili for about 10 secs.
  • b. Shallot and shrimp. Keep stirring and scooping until the shrimp turns slightly pink both sides. 
  • c. Green and red bell peppers. Season with another small pinch of salt. Keep stirring and scooping the ingredients for about 1 min.
  • d. Zucchini noodles and 2 tbsp coconut aminos. Gently mix everything together. Sauteing for about 1 ½ mins. Taste and see if 1 more tbsp of coconut amino is needed. 
  • Turn off the heat. Push liquid in the bottom of the pan aside and scope out the ingredients only onto a large serving plate. 
  • Reduce the liquid in the saute pan over high heat for an additional minute or until your desired consistency. Stir-in handful of fresh basil before turning off of the heat.
  • Pour the basil sauce over noodles. Enjoy!


Calories: 238kcal
Course: Dinner, Lunch
Cuisine: Asian, Thai
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.