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To make a great shrimp zoodle bowl, start with the right ingredients. You'll need fresh zucchinis, shrimp, and some colorful veggies. For this dish, I use two medium zucchinis, one pound of large shrimp, cherry tomatoes, corn, and red onion. These give the bowl a bright look and tasty flavors.

Summer Shrimp Zoodle Bowls

Looking for a nutritious and light meal for summer? Dive into these Summer Shrimp Zoodle Bowls! Packed with shrimp, fresh vegetables, and zoodles instead of pasta, they offer a delicious, low-carb option that’s perfect for warm evenings. Discover key ingredients, cooking tips, and fun variations to personalize your dish.
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Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 pound large shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely diced

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer, turn the zucchinis into zoodles. If you don’t have a spiralizer, a vegetable peeler can also create thin strips. Set the zoodles aside.

    Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp to the skillet, seasoning them with paprika, cayenne pepper (if using), salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced red onion and sauté for 2-3 minutes until it starts to become translucent. Stir in the corn and cherry tomatoes, cooking for another 3-4 minutes until heated through.

        Combine Ingredients: Add the zoodles to the skillet along with the cooked shrimp. Drizzle lemon juice over everything, tossing gently to combine and cook for another 1-2 minutes until the zoodles are slightly tender but still crisp.

          Serve: Divide the zoodle mixture into bowls, ensuring an even distribution of shrimp and veggies. Top with fresh basil leaves for a burst of flavor.

            Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

              - Presentation Tips: Serve the zoodle bowls in vibrant bowls, and add an extra drizzle of olive oil or a sprinkle of fresh herbs on top for a pop of color. Consider adding a wedge of lemon on the side for extra zest!