These Summer Sesame Honey Shrimp Noodles are my go-to when I want a quick dinner that's packed with flavor and fresh ingredients. Juicy shrimp provide 30 grams of protein per serving, while zucchini and carrots add plenty of fiber and seasonal veggies. Best of all, it comes together in just 30 minutes.
I love shrimp! For more tasty shrimp recipes try my miso butter shrimp noodles, lemon butter shrimp orzo or my shrimp taco salad.
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Why you'll love this shrimp noodles with zucchini and carrots
Sweet, savory and a little spicy. The honey sesame sauce is perfectly balanced with tahini, soy sauce, fresh lime and sriracha.
Loaded with fresh vegetables. Zucchini, carrots, red onion and cilantro add plenty of color, texture and freshness.
Protein-packed and satisfying. Shrimp and glass noodles make this a filling meal that's light enough for summer.
Quick and weeknight friendly. Everything cooks in one skillet and is ready in about 30 minutes.
Ingredients
- Fresh ginger: Adds bright, fresh flavor that complements the sesame and lime.
- Tahini: Gives the sauce a creamy texture and rich sesame flavor.
- Sriracha: Adds just enough heat to balance the sweetness.
- Honey: Sweetens the sauce while helping it caramelize slightly.
- Soy sauce: Brings savory, umami flavor.
- Lime juice: Brightens everything and balances the richness.
- Water or broth: Thins the sauce to the perfect consistency. Broth adds a little extra flavor.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Shrimp: Tofu would be a good vegetarian sub.
- Asparagus: Use broccoli, snap peas, or bok choy.
- Cilantro: Thai basil would be a great sub.
- Honey: Maple syrup works as a sub.
- Soy sauce: Tamari or coconut aminos can be used instead.
- Butter: Sesame oil would be a good substitute.
- Glass noodles: Any noodles work as a sub here.
- Shrimp: Medium shrimp cook quickly and stay tender. Patting them dry helps them sear instead of steam.
- Salt: Enhances the natural flavor of the shrimp.
- Chili powder: Adds warmth and subtle smoky flavor.
- Onion powder: Builds savory flavor.
- Garlic powder: Gives the shrimp even more savory flavor.
- Garlic: Adds aromatic flavor to the vegetables.
- Red onion: Becomes sweet and tender as it cooks.
- Zucchini: Adds freshness and soaks up the flavorful sauce.
- Carrots: Bring sweetness, color, and a slight crunch.
- Cilantro: Adds a fresh, herbaceous finish that brightens the dish.
- Sesame oil: Toasted sesame oil adds the most flavor, but regular sesame oil also works.
- Cooked glass noodles: Their chewy texture is perfect for soaking up the sauce.
See the recipe card for ingredient amounts
Step-by-Step Instructions
See the recipe card for full information on instructions
Storage instructions
You can store the extra noodles in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Pat the shrimp dry. This helps them get a better sear and prevents excess moisture in the pan.
Slice the vegetables thinly. A mandoline makes quick work of this and helps everything cook evenly.
Don't overcook the shrimp. They only need about 90 seconds per side to stay juicy and tender.
Use a good quality tahini. I love Soom foods, it is not bitter like other tahinis.
Recipe FAQS
Yes! This recipe stores and reheats well.
Glass noodles are made from mung beans or sweet potatoes and are a great gluten and grain free noodle option.
Yes as long as you use tamari instead of soy sauce it is gluten free.
It has a moderate kick from the sriracha but you can adjust to your spice preference.
Other easy + healthy dinners to try
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Summer Sesame Honey Shrimp Noodles
Equipment
- 1 skillet
Ingredients
Sauce
shrimp
- ¼ teaspoon salt
- ~24 medium shrimp - patted dry I used frozen gulf shrimp from costco
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Veggies
- 4 cloves garlic - minced
- 1 small red onion - finely sliced
- 1 zucchini - halved and finely sliced
- 1 cup finely sliced carrots this was from 4 smallish bunched carrots for me
- ½ cup finely chopped cilantro
Other ingredients
- 1-2 tablespoons sesame oil toasted adds more flavor but regular is also fine
- ~7 oz cooked glass noodles
Optional toppings
- sesame seeds
- chili oil i mostly added this for aesthetics, the recipe is spicy enough
- additional fresh chopped cilantro
Instructions
- Whisk together all sauce ingredients, set aside,
- Add shrimp to a bowl and toss with seasonings.
- Heat sesame oil in a skillet over medium heat. Add shrimp and sear for 90 seconds each side. Remove shrimp from the pan and set aside.
- If needed, add a splash more of oil to the pan and add red onions. Cook for 5 minutes. Add garlic, zucchini, carrots and cilantro. Cook for 5-8 more minutes, until everything is nice and soft.
- Turn heat to low and add cooked shrimp and noodles to the pan. Pour over the sauce and toss to combined. Cook for ~2 minutes, until everything is nice and heated through.
- Divide out noodles and serve with your favorite toppings.
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