15-Minute Zucchini Noodle Shrimp (Printable)

Tender shrimp and zucchini noodles in a bright lemon-garlic broth, ready in just 15 minutes.

# 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

# How-To 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.

# Expert Suggestions:

01 -
  • It tastes like you spent way more time cooking than you actually did, which is the best kind of kitchen magic.
  • The bright lemon-garlic broth makes everything feel fresh and light, even when you're eating at 8 PM on a Tuesday.
  • Shrimp cooks so fast that you can genuinely have dinner on the table in the time it takes to scroll through your phone.
02 -
  • Don't overcook the zucchini noodles because the residual heat keeps cooking them even after you remove the pan from the stove, and there's nothing worse than a bowl of zucchini mush.
  • Always reserve your shrimp separately and add it back at the end—if you leave it in the broth while the zucchini cooks, it'll keep cooking and turn rubbery and tough, which defeats the whole purpose of a quick weeknight meal.
03 -
  • Prep your zucchini noodles while the broth is simmering so they're ready to drop in at the last second—wet noodles from the spiralizer release extra water, so pat them gently with paper towels if they seem waterlogged.
  • Buy pre-peeled shrimp from the frozen section because it saves you actual minutes and they thaw so quickly in a hot pan that you won't sacrifice any quality.
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