15-Minute Zucchini Noodle Shrimp (Print Version)

Tender shrimp and zucchini noodles simmered in a tangy lemon-garlic broth for a quick, wholesome dish.

# What You Need:

→ Seafood

01 - 9 ounces 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

# How To Make:

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 to 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 to 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 -
  • The whole thing comes together in 15 minutes, which means weeknight dinners stop feeling like a chore.
  • That lemon-garlic broth tastes like you spent hours on it, but honestly you're just borrowing the shrimp's natural sweetness and letting citrus do the heavy lifting.
  • It's the kind of meal that feels like a treat without any of the heaviness afterward.
02 -
  • Overcooked shrimp become rubbery and disappointing, so I always remove them early and return them just to heat through—this single habit changed how good my shrimp dishes taste.
  • Zucchini noodles release water as they cook, which is why I don't prep them too far in advance and why I use a simmer rather than a boil, which prevents the whole bowl from becoming watery.
03 -
  • Pat your shrimp dry before cooking so they actually sear instead of steam, which takes 30 seconds but makes a noticeable difference in texture.
  • If you don't have a spiralizer, a julienne peeler works just fine, or even a vegetable peeler if you're feeling casual about shape—the result is the same.
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