15-Minute Zucchini Shrimp Bowl (Print version)

Tender shrimp and zucchini noodles come together in a zesty lemon-garlic broth for a quick, healthy dinner.

# 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

# Steps:

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.

# Cooking tips:

01 -
  • It actually tastes restaurant-quality despite being faster than most takeout delivery times.
  • The broth keeps everything moist and flavorful without any cream or heavy ingredients weighing you down.
  • You can throw it together with whatever proteins or vegetables you have on hand, so it never feels boring even when you make it twice a week.
02 -
  • Don't skip the lemon zest—I made this once using only juice out of laziness, and it was noticeably flatter, missing that subtle citrus complexity that makes the dish feel elevated.
  • If your zucchini noodles release water into the broth, that's actually okay because the broth is flavorful enough to absorb it, but if you want a brothier result, cook the noodles separately for a minute first.
  • Shrimp cooks faster than you think, so having everything prepped before you start cooking is the real secret to keeping this under fifteen minutes.
03 -
  • Pat your shrimp dry with paper towels before cooking—any moisture on the surface will prevent them from searing properly and developing that slight color that makes them taste better.
  • Keep your heat consistent at medium-high; too low and your shrimp won't sear, too high and your garlic will burn while your zucchini stays hard.
  • If you can't find pre-peeled shrimp, buy them with shells and peel them yourself—the price difference is usually worth the two extra minutes, and they stay fresher longer.
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