Zucchini Noodle Shrimp Bowl (Printable Version)

Tender shrimp and zucchini noodles in a zesty lemon-garlic broth, ready in 15 minutes for a light yet satisfying meal.

# What You'll Need:

→ Seafood

01 - 9 oz large shrimp, peeled and deveined

→ Vegetables

02 - 2 medium zucchinis, spiralized into noodles
03 - 1 cup cherry tomatoes, halved
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh parsley, chopped

→ Broth & Seasoning

06 - 2 cups low-sodium chicken or vegetable broth
07 - 2 tablespoons olive oil
08 - Zest and juice of 1 lemon
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

# Steps to Follow:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove shrimp from skillet and set aside.
02 - In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
03 - Add cherry tomatoes and cook for 1 minute until they begin to soften.
04 - Pour in the broth, lemon zest, and lemon juice. Bring to a simmer.
05 - Add zucchini noodles and cook for 1-2 minutes, stirring gently, until just tender.
06 - Return shrimp to the skillet, add red pepper flakes if using, and toss to combine. Heat through for 1 minute.
07 - Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley before serving.

# Additional Tips::

01 -
  • Dinner lands on the table in fifteen minutes, which means you're actually eating before 8 p.m. on a weeknight.
  • The broth is so silky and lemony that you'll find yourself sipping it straight from the bowl like it's soup.
  • Shrimp cooks so fast that there's almost no window for overcooking—just heat, watch, plate.
02 -
  • Zucchini noodles release water as they cook, so if you let them sit in the broth too long, the whole bowl becomes watery—one to two minutes is genuinely enough.
  • Shrimp that's overcooked becomes rubbery, so pull it from the skillet before you think it's done; the residual heat finishes the job.
03 -
  • Prep your ingredients before you start cooking—spiralize the zucchini, mince the garlic, halve the tomatoes—so the actual cooking is just movement and heat.
  • If your shrimp are still frozen, run them under cold water while you prep everything else; they thaw in minutes and actually stay juicier than if you wait.
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