15-Minute Zucchini Shrimp Bowl (Printable Format)

A fast, vibrant dish with shrimp and zucchini noodles in a lemon-garlic broth.

# What's Needed:

→ 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

# How To Make It:

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 to 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 to 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 -
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout.
  • You actually feel energized after eating it instead of heavy, which is why it became my go-to when I need something that feels good.
02 -
  • Overcooked shrimp becomes tough and rubbery, so err on the side of underdone—they continue cooking slightly in the hot broth after you add them back.
  • The zucchini noodles release water as they cook, so don't let them sit in the broth longer than two minutes or everything gets watery and sad.
03 -
  • Buy shrimp the day you plan to cook them, or thaw them in the fridge overnight so they're as tender as possible and cook evenly.
  • The lemon is non-negotiable—bottled juice tastes flat and tired, but fresh-squeezed lemon is what takes this from ordinary to the kind of thing you think about the next day.
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