Save There's something about cooking shrimp that makes a weeknight feel less ordinary. One Tuesday, I had about fifteen minutes before guests arrived, a bag of shrimp in the freezer, and zucchini taking up half my crisper drawer. I spiralized those zucchinis almost absentmindedly while the shrimp thawed, and by the time I'd squeezed a lemon, I had something that tasted like summer in a bowl. It became my go-to when I wanted to feel resourceful without spending an hour in the kitchen.
I made this for my neighbor after she mentioned wanting to eat better but being too tired to think about cooking. She stood in my kitchen watching the shrimp curl up in the pan, asking questions about the spiralizer. By the time we sat down with steaming bowls, she was already planning her own version. That's when I knew this recipe was worth keeping close.
Ingredients
- Large shrimp (250 g or 9 oz), peeled and deveined: These cook so quickly that size matters—smaller shrimp can become rubbery before you notice, so lean toward medium-large if you have the choice.
- Medium zucchinis (2), spiralized into noodles: The spiralizer is your friend here, creating tender noodles that cook in seconds rather than minutes; a julienne peeler works in a pinch.
- Cherry tomatoes (1 cup or 150 g), halved: They burst slightly as they cook, releasing sweet juice that mingles with the broth and creates little pockets of flavor.
- Garlic (2 cloves), finely minced: Don't skip the mincing step—garlic pieces need surface area to release their fragrance into that hot oil.
- Fresh parsley (2 tablespoons), chopped: Added at the very end, it keeps its brightness and reminds you why you chose fresh herbs in the first place.
- Low-sodium chicken or vegetable broth (2 cups or 480 ml): The base of everything, so taste it first—some store-bought broths are saltier than others, which changes how much seasoning you'll need later.
- Olive oil (2 tablespoons), divided: Split between cooking the shrimp and sautéing the aromatics keeps flavors from getting muddled and prevents sticking.
- Lemon zest and juice (1 lemon): The zest brings sharpness before the juice softens it, creating layers of citrus that wake up your palate.
- Crushed red pepper flakes (1/2 teaspoon), optional: A pinch adds heat without overpowering; you can always add more but you can't take it back.
- Salt and freshly ground black pepper, to taste: Tasted at the very end because everything else in the pan is seasoning too.
Instructions
- Sear the shrimp until it turns pink:
- Heat a tablespoon of olive oil in your skillet over medium-high heat until it shimmers, then add shrimp seasoned lightly with salt and pepper. They'll go from gray to opaque pink in two to three minutes—watch for that shift rather than counting seconds, because every stove is different. Remove them to a plate before they can overcook.
- Build the aromatic base:
- In the same skillet with residual heat and a little oil clinging to the sides, add minced garlic and let it sit for just thirty seconds until it smells incredible. You're not browning it, just releasing that pungent magic that will flavor everything else.
- Soften the tomatoes gently:
- Add the halved cherry tomatoes and cook for about a minute, stirring occasionally, until their skins begin to wrinkle and release juice. You'll see the pan's color deepen as they start to break down.
- Simmer the broth with citrus:
- Pour in your broth along with lemon zest and juice, then bring everything to a gentle simmer. The aroma will shift from garlicky to bright and lemony within seconds.
- Add zucchini noodles with a gentle hand:
- Stir in the spiralized zucchini and cook for only one to two minutes, using a gentle hand so you don't break them apart. They should have a slight resistance when you bite them, not mushy and dissolved.
- Return the shrimp and finish:
- Add back the cooked shrimp along with red pepper flakes if you're using them, tossing everything together and letting it heat through for just a minute. Taste now and adjust your salt and pepper—the broth will tell you what it needs.
- Garnish and serve immediately:
- Sprinkle fresh parsley over each bowl right before eating, so it stays bright green and herbaceous rather than wilting into the broth. Divide between two bowls and eat while everything is still steaming.
Save There's a moment right after you add the lemon juice when the broth goes from looking like something plain to something that makes your mouth water. That moment convinced me that simple food cooked with intention tastes better than complicated food rushed through.
The Secret to Not Overcooking Shrimp
Shrimp teach you patience in a way few other proteins do. The instant you see that color change from gray to pink, they're done—not mostly done, not almost done, but actually done. I learned this the hard way after serving rubbery shrimp to people I wanted to impress, and now I set a timer for two and a half minutes and check at two.
Why Zucchini Noodles Work Here
Some dishes force zucchini noodles to act like pasta when they're actually something gentler and more delicate. This broth embraces what zucchini noodles are—tender, quick-cooking, and willing to take on flavor rather than compete with it. They soak up the lemon and garlic without asking for butter or cream to feel complete.
Variations That Actually Taste Good
I've substituted chicken, tofu, and even white beans when I didn't have shrimp on hand, and each version feels like its own complete dish rather than a compromise. The broth is flexible enough to carry whatever protein you add, as long as you keep the lemon and garlic steady at the center. Fresh dill works beautifully in place of parsley if you want something more anise-forward, and basil if you want to lean toward Mediterranean flavors.
- Swap the shrimp for cooked rotisserie chicken, bite-sized, if you want something heartier that still cooks in fifteen minutes.
- Add a splash of white wine before the broth for complexity, reducing it by half so the alcohol cooks off and you're left with flavor depth.
- Finish with a drizzle of good olive oil and crusty bread for soaking up every last drop of broth.
Save This bowl reminds me that cooking doesn't require a long ingredient list or hours of attention to feed people something they actually want to eat. Sometimes fifteen minutes and a handful of good ingredients say more than a complicated recipe ever could.
Cooking Guide
- → Can I substitute shrimp with another protein?
Yes, cooked chicken or tofu can be used as alternatives to shrimp, keeping the dish light and flavorful.
- → How do I make zucchini noodles without a spiralizer?
You can use a julienne peeler or a sharp knife to create thin strips resembling noodles if a spiralizer is not available.
- → Is it possible to adjust the spiciness of the dish?
Absolutely, adding or omitting the crushed red pepper flakes allows you to control the heat level to your preference.
- → What broth options work best for the lemon-garlic base?
Low-sodium chicken or vegetable broth works well, providing a subtle savory foundation that complements the lemon and garlic.
- → Can I prepare the zucchini noodles in advance?
It's best to spiralize zucchini just before cooking to maintain texture and prevent sogginess.