Save to Pinterest It was one of those nights when I'd stayed late at the office and walked through the door already mentally scanning the fridge, knowing I had maybe fifteen minutes before hunger turned into decision paralysis. I spotted a bag of shrimp in the freezer and two zucchinis sitting on the counter, and something clicked—what if I could make something that tasted like I'd actually spent time on it, but without the fuss? That's when this bowl came together, and honestly, it's become my go-to when life feels rushed but my appetite doesn't want to compromise.
I made this for my sister when she was visiting and on some kind of new eating plan, and I remember her skepticism melting the second she tasted it—she actually set down her phone mid-meal, which, trust me, never happens. What started as me trying to be helpful turned into her asking for the recipe three times before she left, and now she texts me photos of her versions from her kitchen across the country.
Ingredients
- Large shrimp, peeled and deveined (250 g): The larger the shrimp, the less likely they'll turn rubbery—I learned this the hard way years ago when I bought those tiny salad shrimp and ended up with little rubber balls.
- Medium zucchinis, spiralized (2): Fresh is better than frozen here because you want them to stay slightly firm; if you don't have a spiralizer, a julienne peeler works perfectly fine and honestly, I sometimes prefer the texture.
- Cherry tomatoes, halved (1 cup): The halving matters because it lets the insides burst into the broth, creating natural sweetness and body without any added cream.
- Garlic, finely minced (2 cloves): Mincing rather than slicing keeps the garlic from overpowering everything, and the small pieces distribute throughout the broth evenly.
- Fresh parsley, chopped (2 tablespoons): This is your final brightness—I chop it right before serving so it doesn't bruise and lose its fresh bite.
- Low-sodium chicken or vegetable broth (2 cups): Low-sodium is key here because you're controlling the salt yourself, and it lets the lemon really shine through.
- Olive oil (2 tablespoons total): Good olive oil makes a difference—I use something I'd actually taste on bread, because you're tasting it directly in the broth.
- Lemon zest and juice (1 lemon): The zest adds complexity that the juice alone can't deliver; don't skip it, even though it feels like an extra step.
- Crushed red pepper flakes (1/2 teaspoon): Optional, but those flakes add a warm tingle that makes each spoonful more interesting.
- Salt and freshly ground black pepper: Taste as you go—this isn't a dish that needs aggressive seasoning, just balance.
Instructions
- Get your pan hot and ready:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers just slightly—that's when you know it's ready to sear the shrimp properly. If the oil is smoking, it's too hot; if it's just sitting there, give it a few more seconds.
- Cook the shrimp until they turn pink:
- Add your shrimp to the hot pan in a single layer, season lightly, and let them sit undisturbed for about two minutes before flipping—this is how you get that slight color on the outside. They'll go from gray to opaque pink in about two to three minutes total, and that's your signal to pull them out before they get tough.
- Build flavor with garlic and tomatoes:
- Return the skillet to medium heat with the remaining oil, add your minced garlic, and let it toast for just thirty seconds—your nose will tell you when it's fragrant enough. Toss in those halved cherry tomatoes and let them soften for about a minute, stirring occasionally so the garlic doesn't catch.
- Create your flavorful broth base:
- Pour in the broth along with your lemon zest and juice, and bring everything to a simmer—you want lazy bubbles, not an aggressive boil. The broth will smell bright and lemony already, and that's exactly what you're going for.
- Add the zucchini noodles with a gentle hand:
- Stir in your spiralized zucchini and cook for just one to two minutes, stirring gently so they don't break apart into mush. They should still have a little resistance when you bite into them, not turn into vegetable soup.
- Bring everything back together:
- Return those reserved shrimp to the skillet, add a pinch of red pepper flakes if you're using them, and toss everything together gently for about a minute so the shrimp warm through. Taste the broth and adjust salt and pepper until it tastes right to you—this is your moment to make it perfect.
- Finish with freshness:
- Divide between two bowls, sprinkle generously with fresh parsley, and serve immediately while everything is still steaming. The parsley not only looks beautiful but adds a peppery freshness that ties the whole thing together.
Save to Pinterest There was this quiet Sunday morning when I made this for myself, no special occasion, just because it was there in my kitchen and I had the time. I sat down with the bowl steaming in front of me, and somehow that simple act of eating something I'd made so quickly but with actual care felt more restorative than any complicated recipe ever has—it reminded me that feeding yourself well doesn't require a three-hour project.
Swapping Proteins Without Hesitation
The beauty of this broth is that it works beautifully with whatever protein you're in the mood for or have on hand. I've made it with poached chicken breasts that I cut into bite-sized pieces, and the broth hydrates them in a way that keeps them tender rather than dry. Tofu soaks up the lemon-garlic flavor incredibly well if you're leaning vegetarian, and honestly, sometimes I'll add white beans instead and it becomes something completely different but equally satisfying. The fifteen-minute timer stays the same no matter what protein you choose, so you're never locked into one version of this dish.
Playing With Herbs and Heat
Parsley is my default because it's bright and clean, but this is one of those dishes that practically begs you to experiment with whatever fresh herbs are in your garden or the farmer's market. Dill gives it an almost Scandinavian lightness, basil pushes it toward something more Mediterranean, and tarragon adds this subtle anise note that sounds weird until you taste it and realize it's perfect. The red pepper flakes are there if you want them, but they're truly optional—some nights I want this soothing and gentle, other nights I want to feel that warm tingle on my tongue.
Making It Your Own, Every Time
Once you've made this once or twice and feel comfortable with the rhythm, it becomes this incredible canvas for whatever vegetables are looking good at the market or whatever you're craving that day. Bell peppers, snap peas, broccoli florets, or even a handful of spinach stirred in at the very end all work without throwing off the timing or the balance. The broth-based approach means you're never fighting against dry ingredients, and that fundamental security lets you play around confidently.
- If you're meal prepping, cook the zucchini noodles separately and store them with the broth to keep them from getting soggy.
- A slice of crusty bread on the side is wonderful for soaking up every last bit of that lemony, garlicky broth if you're not strictly low-carb.
- This dish is best eaten fresh and hot, so even though the components can be prepped ahead, try to cook it right before you eat.
Save to Pinterest This bowl has become my answer to so many questions: too tired to cook? Too busy to fuss? Want something that feels indulgent but tastes light? It's the kind of recipe that proves you don't need complicated techniques or a long ingredient list to make something that genuinely nourishes you and tastes like you care.
Recipe FAQ
- → Can I substitute shrimp with other proteins?
Yes, cooked chicken or tofu can be used as alternatives for a different protein profile while maintaining similar cooking times.
- → How do I make zucchini noodles without a spiralizer?
You can use a julienne peeler or a vegetable peeler to create thin strips resembling noodles.
- → Is it possible to make this dish spicier?
Adding crushed red pepper flakes boosts the heat. Adjust the quantity to suit your spice preference.
- → What herbs can I use instead of parsley?
Basil or dill offer fresh, complementary flavors that pair well with the lemon-garlic broth.
- → Can I prepare this dish ahead of time?
It's best enjoyed fresh, but you can prep ingredients ahead. Cook zucchini noodles just before serving to prevent sogginess.
