Shrimp & Zucchini Noodle Bowl

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Shrimp & Zucchini Noodle Bowl

Course: Dinner, Lunch
Cuisine: American
Keyword: gluten-free, grain-free, one pan, seafood
Calorie: 200-300, Under 250, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 249kcal


  • 2 tbsps Butter (divided)
  • 2 Garlic (cloves, minced)
  • 2 Zucchini (medium, spiralized)
  • Sea Salt & Black Pepper (to taste)
  • 2 tsps Lemon Juice (plus zest from half a lemon)
  • 3 tbsps Shallot (peeled, finely chopped)
  • 8 ozs Shrimp (peeled, deveined)
  • 1 tbsp Parsley (finely chopped)


  • Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant. Add the zucchini noodles and season with salt and pepper. Toss until just cooked through, about two minutes. Remove and stir in the lemon juice and set aside on a plate.
  • In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes. Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.
  • Add the zucchini noodles back to the skillet and toss to reheat, about 30 seconds. Divide onto plates and top with parsley and lemon zest. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Dairy-Free

    Use extra virgin olive oil instead of butter and a dairy-free pesto.
  • More Flavor

    Add chili flakes.
  • Additional Toppings

    Add spinach or arugula.


Calories: 249kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Cholesterol: 213mg | Sodium: 156mg | Fiber: 3g | Sugar: 6g | Vitamin A: 908IU | Vitamin C: 42mg | Calcium: 121mg | Iron: 2mg

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