15-Minute Zucchini Shrimp Bowl (Printer version)

Tender shrimp and zucchini noodles in a tangy lemon-garlic broth, perfect for a speedy healthy 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

# 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 -
  • It tastes like you spent an hour cooking when you actually spent fifteen minutes, which feels like cheating in the best way.
  • The broth keeps everything tender and flavorful without any cream or heavy ingredients weighing you down.
  • You can have this on the table before your water for pasta would even boil.
02 -
  • Don't spiralize your zucchini until you're ready to cook it, or it'll release too much water and get sad and soggy by the time your broth hits the pan.
  • Low-sodium broth is crucial here because you need to taste what you're adding—if the broth is already salty, you won't know when you've seasoned it right, and you'll either end up with bland food or something you can't eat.
03 -
  • Cook your shrimp first and set them aside because they finish quickly and you don't want them turning rubbery while you're building the rest of the dish.
  • Taste the broth before you add the zucchini noodles so you know exactly what flavor you're working with, then adjust as you go—it's easier to add salt than take it out.
Return