📖 Instructions

1. First, let's get that shrimp ready. In a bowl, whisk together the olive oil, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Add the shrimp and toss to coat evenly. Let this hang out for about 15 minutes – enough time to get those flavors sinking in.
2. While the shrimp marinates, spiralize the zucchini into zoodles, or use a vegetable peeler to make long, ribbon-like strands. Gently pat the zoodles dry with paper towels to remove excess moisture. This step is *crucial* to avoid a watery stir-fry. Trust me; I've learned the hard way.
3. Next, prepare the cilantro-lime sauce. In a small bowl, combine the lime juice, soy sauce (or tamari for gluten-free), honey (or agave), minced garlic, and chopped cilantro. Give it a good whisk and set aside. Mmm, that aroma!
4. Heat a large skillet or wok over medium-high heat. Once hot, add the marinated shrimp in a single layer. Be careful not to overcrowd the pan. Cook for about 2-3 minutes per side, until they're pink, opaque, and slightly blackened. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the zoodles and stir-fry for 2-3 minutes, until they are tender-crisp. Don't overcook them, or they'll get mushy. No bueno!
6. Pour the cilantro-lime sauce over the zoodles and toss to coat evenly. Cook for another minute, allowing the sauce to thicken slightly.
7. Return the blackened shrimp to the skillet and toss everything together. Make sure the shrimp is heated through.
8. Serve immediately, garnished with extra cilantro and a lime wedge, if desired. Feel free to add a sprinkle of sesame seeds or chopped peanuts for extra crunch. This dish is fantastic on its own, but also pairs well with a side of quinoa or brown rice. Enjoy every bite!
9. Accidently added to much sauce? Don't worry; just add a spoon of cornstarch to thicken. I do that sometimes. Heh! Happens to the best of us.