15-Minute Zucchini Noodle Shrimp

There's something magical about the sound of shrimp hitting a hot skillet on a Tuesday night when you're too tired to think about dinner. My neighbor stopped by unexpectedly one evening with a bag of fresh shrimp from the market, and rather than ordering takeout, I grabbed two zucchinis from my crisper drawer and threw together this bowl in the time it took to brew coffee. The broth came together so naturally—bright lemon, fragrant garlic, a whisper of heat—that I knew this would become one of those meals I'd make again and again on nights when I needed something nourishing but fast.

The first time I made this for my partner, he asked three times if I'd actually cooked it or if I'd ordered it, which felt like the highest compliment. We sat on the back porch with bowls in our laps, watching the sunset while the warm broth made our hands smell of lemon and garlic, and I realized this wasn't just a quick dinner—it was the kind of meal that makes an ordinary evening feel intentional.

Ingredients

• Large shrimp (250 g or 9 oz): Look for wild-caught if your budget allows, and make sure they're already peeled and deveined to save precious minutes—this is where the time savings actually happen.
• Medium zucchinis (2): Spiralize them just before cooking so they stay crisp and don't release too much water into your broth; if you don't have a spiralizer, a julienne peeler works beautifully in a pinch.
• Cherry tomatoes (1 cup or 150 g): Halving them lets them soften just enough to burst slightly and release their sweetness without becoming mushy.
• Fresh garlic (2 cloves): Mince it fine and use it right away so you get that pure, sharp garlic flavor that builds the soul of this dish.
• Fresh parsley (2 tablespoons): Chop it just before serving to keep its color bright and its flavor alive.
• Low-sodium broth (2 cups or 480 ml): Use chicken or vegetable depending on what you have; the low-sodium version lets you control the salt and prevents the broth from tasting harsh once it concentrates slightly.
• Olive oil (2 tablespoons): Split between cooking the shrimp and building the aromatics so each step gets proper heat and flavor.
• Lemon: Use both the zest and juice—the zest gives bright, complex citrus notes while the juice adds acidity that balances the richness of the shrimp.
• Crushed red pepper flakes (1/2 teaspoon): Optional but revelatory; add it if you like gentle heat that builds rather than shocks.
• Salt and black pepper: Taste as you go because seasoning in stages means you'll actually get it right.

Instructions

Wake up your skillet:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and moves easily across the surface. You'll know it's ready when a piece of shrimp sizzles immediately upon contact.

Cook the shrimp:

Add the shrimp in a single layer, season lightly with salt and pepper, and cook for 2-3 minutes until they turn pink and opaque—they should smell sweet and briny. This is not the time to walk away; watch them carefully because overcooked shrimp becomes rubbery and loses everything that makes this dish sing.

Build the flavor base:

Push the shrimp to the side, add the remaining tablespoon of olive oil and your minced garlic to the empty space, and let it sizzle for just 30 seconds until the kitchen smells like you're cooking something intentional. The garlic will go from pale to golden, and that's your signal it's perfect.

Soften the tomatoes:

Add the halved cherry tomatoes and stir gently, cooking for about 1 minute until they start releasing their juice and their skins begin to soften. You're not trying to make them fall apart; you're just coaxing out their natural sweetness.

Create the broth:

Pour in your broth, then add the lemon zest and juice, stirring to combine everything together. Bring it to a gentle simmer where tiny bubbles break the surface consistently but nothing's boiling aggressively.

Cook the zucchini noodles:

Add the spiralized zucchini to the simmering broth and stir gently for 1-2 minutes until they're just tender but still have a slight bite to them. If you stir too aggressively, they'll break apart, so think of it like folding rather than mixing.

Bring it together:

Return the cooked shrimp to the skillet, add the red pepper flakes if you're using them, and toss everything gently to combine and heat through for about 1 minute. Taste the broth and adjust the seasoning with more salt, pepper, or a squeeze of fresh lemon juice.

Finish and serve:

Ladle the noodles, shrimp, and broth into bowls and scatter the fresh parsley over top just before serving. The parsley adds color, freshness, and a peppery note that lifts everything else.

Pinterest

Last week, my mom made this while I was visiting, and she kept the broth warm on the stove for hours, adding different vegetables as we grazed through the afternoon—mushrooms at one point, snap peas at another. It became this living, breathing meal that changed throughout the day, and it struck me how adaptable and forgiving this recipe is despite its elegant simplicity.

Why This Works as a Weeknight Staple

The beauty of this dish lives in its speed without sacrificing depth of flavor. Because you're not building a sauce from scratch or waiting for anything to caramelize or reduce, you're free to focus on the actual cooking—the rhythm of heat, the transformation of raw ingredients, the precision of timing. When life moves fast, feeding yourself well shouldn't require an hour of effort.

Making It Your Own

I've made this with dill instead of parsley on nights when I felt like something more herbaceous, and I've added a handful of baby spinach that wilts right into the broth in the final minute. Some people swear by a splash of white wine in place of some of the broth, and others add a touch of cream to make it more luxurious. The structure is solid enough to handle variation, which means you can build it based on what's in your crisper drawer and what you're craving that particular evening.

Serving and Pairing

Serve this in shallow bowls so you get plenty of that beautiful lemon-garlic broth in every spoonful, and don't skip the parsley garnish because it adds a finishing touch that makes people think you're more of a cook than you actually are. If you're not avoiding gluten, a piece of crusty bread alongside is perfect for soaking up the last of the broth, and a crisp Sauvignon Blanc beside your bowl transforms a quick weeknight dinner into something that feels celebratory.

• Have everything prepped and ready before you turn on the heat because this moves fast and you won't want to be chopping garlic mid-cook.
• If you can't find good quality shrimp, frozen works beautifully—just thaw them first and make sure they're dry before they hit the skillet.
• Double the recipe easily by using two skillets side by side rather than crowding one, because crowded shrimp steams instead of searing.

Pinterest

This meal reminds me that the most satisfying dinners aren't always the ones that take hours—sometimes they're the ones that taste like you were paying attention. Make this when you need to eat well but don't have time for fuss, and it'll become one of those recipes you reach for without thinking, the way some people reach for pasta or pizza.

Recipe FAQs

→ Can I substitute the shrimp with other proteins?

Yes, cooked chicken or tofu can be used as alternatives to shrimp for a different protein option.

→ How do I prepare zucchini noodles properly?

Use a spiralizer or julienne peeler to create noodles from medium zucchinis. Cook briefly to retain a tender-crisp texture.

→ Is the broth vegetarian-friendly?

Using vegetable broth instead of chicken broth keeps the dish vegetarian-friendly, while still providing rich flavor.

→ Can I adjust the spice level in this dish?

Yes, add or omit crushed red pepper flakes according to your preference for heat.

→ What herbs complement this dish well?

Fresh parsley is recommended, but basil or dill can also be used for a different flavor profile.