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Keto Shrimp Zoodle Bowl – Fresh, Fast, and Flavorful

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
  • Zucchini: 3 medium zucchini (for spiralizing into zoodles)
  • Olive oil: Extra-virgin, for sautéing
  • Butter: Salted or unsalted
  • Garlic: 3–4 cloves, minced
  • Lemon: 1 lemon (zest and juice)
  • Red pepper flakes: Optional, for heat
  • Cherry tomatoes: 1 cup, halved (optional but adds color and juiciness)
  • Fresh herbs: Parsley and/or basil, chopped
  • Parmesan cheese: Freshly grated (omit for dairy-free)
  • Salt and pepper: To taste
  • Optional add-ins: Capers, sliced olives, or a handful of baby spinach

Method
 

  1. Prep the zucchini: Spiralize the zucchini into noodles. Place the zoodles on a paper towel–lined tray and sprinkle lightly with salt. Let them sit for 10 minutes to release excess moisture, then pat dry. This step helps prevent a watery bowl.
  2. Pat the shrimp dry: Dry shrimp with paper towels. Season with salt, pepper, and a pinch of red pepper flakes if using. Dry shrimp sear better and stay juicy.
  3. Sauté the shrimp: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and foamy, add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
  4. Build the sauce: Lower heat to medium. Add another 1 tablespoon butter and the minced garlic. Sauté 30 seconds until fragrant, not browned. Stir in lemon zest, half the lemon juice, and cherry tomatoes (if using). Cook 1–2 minutes until tomatoes just soften.
  5. Add the zoodles: Toss the zucchini noodles into the pan. Cook 1–3 minutes, tossing often, just until warmed and slightly tender. Do not overcook; they should stay crisp-tender.
  6. Finish with shrimp and herbs: Return shrimp and any juices to the pan. Add chopped parsley or basil. Toss gently to coat. Taste and adjust with more lemon juice, salt, or pepper.
  7. Plate and garnish: Divide into bowls. Top with freshly grated Parmesan and extra herbs. Add a drizzle of olive oil or a small knob of butter for richness, if desired.