15-Minute Zucchini Shrimp Bowl (Printer View)

Tender shrimp and zucchini noodles in a zesty lemon-garlic broth, ready in just 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

# Method:

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 -
  • The whole thing comes together faster than ordering delivery, leaving you with actual time to breathe on a busy night.
  • Shrimp gets tender and pink in minutes, while the broth stays bright and alive without cream or heavy ingredients weighing things down.
  • Those zucchini noodles soak up the lemon-garlic flavor so completely that people forget they're eating something light.
02 -
  • Don't add the zucchini noodles until the broth is already simmering—they release water quickly and will turn the whole dish watery if they sit in the cool liquid.
  • Shrimp size variation means cooking time varies too; if you can't find large shrimp, reduce cooking time slightly so you don't end up with little rubber balls instead of tender seafood.
03 -
  • Buy pre-spiralized zucchini noodles if you're short on time or don't own a spiralizer—the only real downside is they shed water slightly faster, so drain them before adding to the pan.
  • Taste your broth before adding salt, because store-bought broths vary widely in sodium content and what tastes underseasoned in the pot will taste right in the final dish.
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