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Summer Shrimp Zoodle Bowls are a light and refreshing meal. They combine fresh shrimp and spiralized zucchini, known as zoodles. This dish is perfect for quick weeknight dinners. It brings a burst of flavor and color to your table.

Summer Shrimp Zoodle Bowls

Enjoy a burst of summer flavors with my fresh and light Summer Shrimp Zoodle Bowls! This healthy dish combines zesty shrimp and spiralized zucchini for a quick meal that's perfect for weeknight dinners or summer BBQs. Packed with vibrant veggies and ready in just 20 minutes, these bowls are a delicious way to stay light and vibrant during hot days. Click to explore the full recipe and elevate your summer dining experience!
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Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 lb shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

1 red bell pepper, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

    Add the shrimp to the skillet, seasoning with smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque.

      Stir in the cherry tomatoes, corn, and red bell pepper. Cook for an additional 3-4 minutes until the vegetables are tender.

        Add the spiralized zoodles to the skillet, tossing everything together gently. Cook for another 2-3 minutes until the zoodles are slightly softened but still firm.

          Remove from heat and drizzle with lemon juice. Toss again to ensure everything is evenly coated.

            Serve the zoodle bowls immediately, garnished with fresh basil leaves.

              Prep Time: 10 min | Total Time: 20 min | Servings: 2