🍤 Why You’ll Love This Recipe
- Light, fresh, and low-carb without sacrificing flavor
- Ready in under 20 minutes, perfect for busy weeknights
- High-protein and nutrient-dense with shrimp + veggies
- Endlessly customizable: swap veggies, sauces, or herbs
- Beautiful presentation: vibrant colors, restaurant-quality look
This vibrant Shrimp Zoodle Bowl combines juicy garlic shrimp with tender zucchini noodles and fresh vegetables. Packed with flavor from lemon, herbs, and a light sauce, it’s a healthy, low-carb bowl perfect for lunch or dinner.
Prep Time: 10 minutes
Cook Time: 7–8 minutes
Cook Temperature: Medium-High (stovetop)
Total Time: 17–18 minutes
Servings: 2 bowls
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
For the Zoodles & Veggies
- 2 medium zucchinis, spiralized
- ½ cup cherry tomatoes, halved
- ½ cup sliced bell peppers
- 1 cup fresh spinach
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & pepper to taste
Optional Toppings
- Fresh basil or parsley
- Extra lemon wedges
- Red pepper flakes
Directions
- Prep the zoodles: Spiralize zucchini or use store-bought. Pat dry to remove extra moisture.
- Season the shrimp: Toss shrimp with olive oil, garlic, lemon juice, paprika, salt, and pepper.
- Cook the shrimp: Heat a skillet over medium-high. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from pan.
- Cook the veggies: In the same skillet, add olive oil, peppers, and tomatoes. Sauté 2–3 minutes.
- Add the zoodles: Add zucchini noodles and spinach. Season with Italian seasoning, salt, and pepper. Cook 1–2 minutes—just until warm (do NOT overcook).
- Assemble the bowls: Divide zoodles and veggies into bowls. Top with shrimp.
- Finish: Garnish with basil, parsley, or lemon wedges. Serve immediately.
Recipe Notes & Variations
Variations
- Creamy Coconut Shrimp Zoodles: Add ¼ cup coconut milk + lime juice.
- Thai-inspired: Add fish sauce, lime, and cilantro.
- Pesto Version: Toss zoodles in basil pesto before topping with shrimp.
- Extra Veggies: Add mushrooms, snap peas, or broccoli florets.
Tips
- Don’t overcook zoodles—they become watery fast.
- Pat shrimp dry so they sear properly.
- Add chili flakes for heat or extra lemon for brightness.
🍽️ Nutrition Information (Per Serving)
(Assuming the recipe makes 2 servings — values below are for 1 bowl)
- Calories: 295
- Protein: 32g
- Carbohydrates: 10g
- Dietary Fiber: 2g
- Total Fat: 14g
- Saturated Fat: 2g
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 760mg
- Sugar: 6g
- Vitamin A: 18% DV
- Vitamin C: 35% DV
- Calcium: 12% DV
- Iron: 18% DV
- Potassium: 520mg
Tools You’ll Need
- Spiralizer or Julienne Peeler – Get on Amazon
- Non-Stick Skillet – Get on Amazon
- Chef’s Knife – Get on Amazon
- Cutting Board – Get on Amazon
- Tongs – Get on Amazon
- Serving Bowls – Get on Amazon
