15-Minute Zucchini Shrimp Bowl (Print View)

A vibrant bowl of shrimp and zucchini noodles in zesty lemon-garlic broth, ready in 15 minutes.

# Components:

→ 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

# Directions:

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.

# Expert Advice:

01 -
  • Shrimp cooks so fast you'll wonder why you don't make this every week.
  • The lemon-garlic broth is bright enough to feel indulgent without any heavy cream.
  • Zucchini noodles absorb the flavor perfectly and stay tender, not mushy.
  • It's genuinely healthy, so you won't feel guilty eating it on a Tuesday night.
02 -
  • Don't overcrowd the skillet when you sear the shrimp—they need space to actually get color, not just steam.
  • Zucchini releases water as it cooks, so if you're making this ahead, keep the noodles separate and add them at the very last moment.
  • The broth should be a gentle simmer, not a rolling boil, or your zucchini will fall apart and become stringy.
03 -
  • Prep all your ingredients before you turn on the heat—this dish moves so fast that midway chopping will throw off your timing.
  • If your shrimp is frozen, thaw it in cold water while you're prepping everything else, and pat it completely dry before cooking.
  • Taste the broth before you add the zucchini—that's when you can dial in the seasoning without the noodles absorbing everything.
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