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This Shrimp Zoodle Bowl is a light yet deeply nourishing meal that comes together in under 30 minutes. Plump shrimp are sautéed with garlic and chili, then tossed with fresh zucchini noodles that soak up the delicious pan juices. It’s a fresh, flavorful, and satisfying dish perfect for any night.

Why You’ll Love This Shrimp Zoodle Bowl

Quick & Simple: Ready in about 20 minutes for a fuss-free wholesome meal.
Bright & Vibrant: Fresh garlic, chili, and lime create a savory, spicy, tangy balance.
Light & Satisfying: Zucchini noodles keep it fresh and low-carb, while shrimp adds protein.
Endlessly Customizable: Easily adapt with extra veggies, proteins, or whatever you have on hand.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
4 medium zucchinis, spiralized
3 cloves garlic, minced
1 red chili, finely sliced (or ½ tsp chili flakes)
2 tbsp olive oil
Juice of 1 lime
2 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
Salt and black pepper to taste

Tools: A spiralizer (or julienne peeler), a large skillet or wok, tongs.

Notes: Use fresh, wild-caught shrimp if possible. Don’t skip the fresh herbs and lime—they’re essential flavor finishers.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	12 g
Carbs:	18 g
Fiber:	5 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is a small step with a big impact. Moisture is the enemy of a good sear. Drying the shrimp thoroughly with a paper towel before cooking ensures they get a beautiful, slightly crispy exterior instead of steaming in their own juices.
Don’t overcook the zucchini noodles. Zoodles have a high water content and can turn mushy if cooked for too long. The trick is to add them at the very end, just giving them a quick toss in the hot pan to warm through and coat in the sauce.
Fresh lime juice is non-negotiable. The bright, acidic kick from fresh lime juice is what makes this dish sing. Bottled juice just doesn’t have the same vibrant flavor, so it’s worth squeezing your own.
Season in layers. Don’t wait until the end to add all your salt and pepper. Season the shrimp before they hit the pan, and then taste and adjust again at the end. Building flavor in stages makes a world of difference.

How to Make Shrimp Zoodle Bowl

Step 1: Start by preparing all your ingredients. This is a fast-cooking dish, so having everything ready to go—a practice chefs call *mise en place*—is crucial. Spiralize your zucchinis into noodles, mince the garlic, slice the chili, and chop the herbs. Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper.

Step 2: Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. You should hear a satisfying sizzle. Cook for about 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. Don’t crowd the pan—cook in batches if needed. Remove the shrimp from the pan and set them aside on a plate.

Step 3: In the same pan, reduce the heat to medium. You’ll notice all those delicious browned bits from the shrimp are still there—that’s flavor! Add the minced garlic and sliced chili to the pan. Sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn the garlic, as it will turn bitter.

Step 4: Now, add all of your fresh zucchini noodles to the pan. Using tongs, toss them vigorously to coat them in the garlic-chili oil. You’re not looking to cook them through, just to warm them and let them absorb the flavors. This should take no more than 1-2 minutes. You want the zoodles to be tender-crisp, not soft and watery.

Step 5: Return the cooked shrimp to the pan, along with any accumulated juices. Give everything another good toss to combine and heat the shrimp through. Squeeze the fresh lime juice directly over the pan and add most of your chopped parsley and cilantro. Toss one final time until everything is beautifully incorporated.

Step 6: Immediately divide the shrimp zoodle mixture between two bowls. Taste and adjust the seasoning with a little more salt or pepper if needed. Garnish with the remaining fresh herbs for a pop of color and freshness. Serve right away while it’s hot and the zoodles are at their perfect texture.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days; note zoodles will soften and release water.
Freezer: Not recommended due to zucchini’s high water content.
Reviving: Reheat gently in a skillet to evaporate excess liquid; add a fresh squeeze of lime.

Serving Suggestions

Complementary Dishes

A simple avocado salad — The creamy, cool texture of avocado provides a lovely contrast to the warm, savory zoodles.
Garlic bread or crusty baguette — Perfect for sopping up every last bit of the delicious garlic and lime-infused juices left in the bowl.
Steamed jasmine rice — For those who want a more substantial meal, a small side of fluffy rice balances the dish beautifully.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes mirror the lime in the dish and cut through the richness of the shrimp.
Sparkling water with lime — A refreshing, non-alcoholic option that enhances the meal’s bright, clean flavors.
A light lager — The crisp, effervescent quality of a cold beer is a classic pairing for shrimp and works wonderfully here.

Something Sweet

Mango sorbet — The tropical sweetness is a fantastic, light way to finish the meal and complements the chili heat.
Lemon bars — Their tangy, sweet flavor continues the citrus theme from the dinner in a delightful dessert form.
Fresh berries with whipped cream — Simple, refreshing, and not too heavy, making it the perfect palate cleanser.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. The moment they curl into a “C” shape and turn opaque, they’re done.
Adding salt to the zoodles too early. Salt draws water out of vegetables. If you salt the zucchini noodles at the beginning of cooking, you’ll end up with a watery, soupy bowl. Always salt at the very end.
Skipping the step of drying the shrimp. I’ve messed this up before too… if the shrimp are wet, they’ll steam instead of sear, and you’ll miss out on that wonderful caramelized flavor.
Crowding the pan. If you put too many shrimp in the pan at once, the temperature drops and they start to steam and stew. Give them space to sear properly for the best texture.

Expert Tips

Tip: Let your spiralized zucchini noodles sit in a colander for 10-15 minutes and sprinkle them with a little salt. This draws out excess moisture, resulting in a much less watery final dish. Just be sure to rinse and pat them dry before cooking.
Tip: For an extra flavor boost, add a teaspoon of butter to the pan with the garlic and chili. It creates a richer, more luxurious sauce that clings to the zoodles and shrimp beautifully.
Tip: If you want to prep ahead, you can spiralize the zucchini a day in advance. Store the raw zoodles in an airtight container in the fridge with a paper towel to absorb moisture.
Tip: For a more substantial meal, add a can of rinsed and drained white beans or chickpeas when you return the shrimp to the pan. They’ll add fiber and make the bowl even more filling.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are a fantastic, convenient option. Just make sure to thaw them properly first. The best method is to place them in a colander in the sink and run cold water over them until fully defrosted. Never thaw shrimp in warm water or at room temperature, as this can affect their texture. And remember—pat them dry thoroughly before cooking!

My zoodles turned out watery. What happened?
This is the most common issue with zucchini noodles. It usually happens if they are cooked for too long or salted too early. Zucchini is over 90% water, and heat encourages that water to release. The key is a very quick cook time—just a minute or two to warm through. You can also try the salting and draining method mentioned in the expert tips to proactively remove moisture.

Can I make this dish ahead of time?
You can prep the components ahead, but I don’t recommend cooking the entire dish in advance. Zucchini noodles release more water as they sit, so a pre-made bowl will become soupy upon reheating. For best results, spiralize the zucchini and prepare the shrimp and aromas, then quickly cook and assemble just before serving.

What if I don’t have a spiralizer?
No spiralizer, no problem! You can use a julienne peeler to create similar noodle-like strips. Alternatively, you can simply use a regular vegetable peeler to create wide, flat “pappardelle-style” zucchini ribbons. They’ll have a slightly different texture but will be just as delicious in the recipe.

How can I make this spicier or milder?
Controlling the heat is easy! For a milder bowl, simply remove the seeds from the fresh chili before slicing, or use just a pinch of chili flakes. To turn up the heat, leave the seeds in, add an extra chili, or even add a tiny dash of your favorite hot sauce at the end along with the lime juice.

Shrimp Zoodle Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 2

Total Time 20 minutes

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Make a fresh and flavorful Shrimp Zoodle Bowl in just 20 minutes. This easy, low-carb recipe is perfect for a quick and healthy dinner. Get the recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
4 medium zucchinis (spiralized)
3 cloves garlic (minced)
1 red chili (finely sliced (or ½ tsp chili flakes))
2 tbsp olive oil
Juice of 1 lime
2 tbsp fresh parsley (chopped)
1 tbsp fresh cilantro (chopped)
Salt and black pepper (to taste)

Instructions

01
Start by preparing all your ingredients. This is a fast-cooking dish, so having everything ready to go—a practice chefs call *mise en place*—is crucial. Spiralize your zucchinis into noodles, mince the garlic, slice the chili, and chop the herbs. Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper.
02
Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. You should hear a satisfying sizzle. Cook for about 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. Don’t crowd the pan—cook in batches if needed. Remove the shrimp from the pan and set them aside on a plate.
03
In the same pan, reduce the heat to medium. You’ll notice all those delicious browned bits from the shrimp are still there—that’s flavor! Add the minced garlic and sliced chili to the pan. Sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn the garlic, as it will turn bitter.
04
Now, add all of your fresh zucchini noodles to the pan. Using tongs, toss them vigorously to coat them in the garlic-chili oil. You’re not looking to cook them through, just to warm them and let them absorb the flavors. This should take no more than 1-2 minutes. You want the zoodles to be tender-crisp, not soft and watery.
05
Return the cooked shrimp to the pan, along with any accumulated juices. Give everything another good toss to combine and heat the shrimp through. Squeeze the fresh lime juice directly over the pan and add most of your chopped parsley and cilantro. Toss one final time until everything is beautifully incorporated.
06
Immediately divide the shrimp zoodle mixture between two bowls. Taste and adjust the seasoning with a little more salt or pepper if needed. Garnish with the remaining fresh herbs for a pop of color and freshness. Serve right away while it’s hot and the zoodles are at their perfect texture.