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- 1 pound large shrimp, peeled and deveined - 3 medium zucchinis, spiralized - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon red pepper flakes (adjust to taste) - 1 bell pepper, sliced (any color) - 1 cup cherry tomatoes, halved - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon lime juice - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste You can swap shrimp with chicken or tofu for a different protein. If you don’t have zucchinis, try using spaghetti squash or even carrots. For a low-sodium option, use coconut aminos instead of soy sauce. Squeeze in lemon juice if you lack lime juice for a fresh flavor. Fresh basil can stand in for cilantro if you prefer. Each serving provides about 250 calories. You get 25 grams of protein and 10 grams of carbs. The dish is rich in vitamins A and C from the bell pepper and tomatoes. It also offers healthy fats from the olive oil. This meal is low in calories and high in nutrients, making it a smart choice for healthy eating. To make zoodles, start with three medium zucchinis. Use a spiralizer to turn them into noodles. A spiralizer is easy and fun to use! After spiralizing, place the zoodles on a paper towel. This helps absorb extra moisture. Moist zoodles can become soggy when cooked. Let them sit while you prepare the shrimp and veggies. Grab one pound of large shrimp. Make sure they are peeled and deveined. In a mixing bowl, add the shrimp. Sprinkle in salt, pepper, and half of the red pepper flakes. This adds a nice kick! Toss the shrimp gently to coat all sides. Let the shrimp marinate for about ten minutes. Next, heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp. Cook them for 2-3 minutes. They should turn pink and opaque when done. This means they are perfectly cooked! Remove the shrimp from the skillet and set them aside. In the same skillet, add one tablespoon of olive oil. Then, toss in the minced garlic and sliced bell pepper. Sauté for about two minutes. You want the garlic to smell amazing and the peppers to soften a bit. After that, add in one cup of halved cherry tomatoes. Then, add the spiralized zucchini. Stir everything together well. Cook for another 2-3 minutes. The veggies should be tender yet still crisp. Now it’s time to combine everything. Return the cooked shrimp to the skillet. Pour in the soy sauce and lime juice. Sprinkle the rest of the red pepper flakes. Toss all the ingredients together and heat for one more minute. Your Spicy Garlic Shrimp Zoodle Bowls are ready to enjoy! To get shrimp just right, start with fresh or thawed shrimp. Rinse them under cold water and pat them dry. Season them with salt, pepper, and half the red pepper flakes. Let them sit for about 10 minutes. This helps the flavors soak in. When you cook them, use a hot skillet. Cook the shrimp for only 2-3 minutes. They should turn pink and opaque. Overcooking makes them tough. Always remove them from the heat as soon as they are done. Zoodles can get watery if not managed well. After spiralizing the zucchinis, place them on a paper towel. This helps absorb excess moisture. You can also sprinkle a little salt on them. Let them sit for 10 minutes, then pat them dry. When cooking zoodles, sauté them quickly. Aim for just 2-3 minutes to keep them crisp. You want them tender but not mushy. This way, your zoodle bowls stay fresh and delightful. If you love heat, use more red pepper flakes. Start with the teaspoon in the recipe. You can always add more while cooking. If you prefer less spice, reduce the flakes or skip them altogether. Lime juice helps balance the heat. You can also serve extra lime wedges on the side. This gives each person control over their spice level. Enjoy making the dish just right for your taste buds! {{image_2}} You can switch shrimp for other proteins. Chicken works great in this dish. Simply cut it into small pieces and cook it like the shrimp. Tofu is another good choice for a vegetarian option. Use firm tofu, and sauté it until golden brown. You can also try scallops or fish, like salmon. These proteins add different flavors and textures, making the dish even more exciting. Feel free to mix up your veggies! You can add broccoli, snap peas, or carrots for extra crunch. If you want a different flavor, try using asparagus or green beans. You can also swap zucchinis with other spiralized veggies like carrots or sweet potatoes. This keeps the dish fresh and colorful, making it more fun to eat. The sauce can be changed to suit your taste. Instead of soy sauce, use teriyaki or hoisin sauce for a sweeter flavor. You can add sesame oil for a nutty taste or coconut aminos for a soy-free option. Play with different herbs and spices too! Fresh basil or parsley can add a nice touch. Adjust the red pepper flakes to make it spicier or milder based on your preference. These changes create a unique flavor profile every time. You can store the Spicy Garlic Shrimp Zoodle Bowls in the fridge. Place any leftovers in an airtight container. They will stay fresh for up to three days. Make sure to cool the dish to room temperature before sealing it. This helps prevent moisture buildup. I don't recommend freezing the zoodles. They can become mushy when thawed. However, you can freeze the shrimp and sauce. Place them in a freezer-safe bag. Remove as much air as possible before sealing. They will last for about two months. To reheat, use a skillet on medium heat. Add a splash of olive oil to keep things moist. Heat the shrimp and sauce until warmed through. For the zoodles, avoid overcooking them. Just warm them gently to keep some crunch. You can also microwave in short bursts if you prefer. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. This will help you keep the shrimp fresh and tasty. To spiralize zucchini, you need a spiralizer. First, wash the zucchinis. Then, cut off the ends. Place one zucchini in the spiralizer and turn the handle. This will create long, noodle-like strands. Repeat with the other zucchinis. After spiralizing, lay the zoodles on a paper towel to absorb extra moisture. You can serve Spicy Garlic Shrimp Zoodle Bowls with a variety of sides. Here are some great options: - A simple green salad with lemon dressing - Steamed broccoli or asparagus - Quinoa or brown rice for a heartier meal - Crusty bread for dipping in sauce These sides will add flavor and balance to your meal! This article covered how to make Spicy Garlic Shrimp Zoodle Bowls. We explored ingredients, including swaps and nutrition facts. The step-by-step guide helped you prepare the zoodles, cook shrimp, and sauté veggies. Tips on cooking perfect shrimp, zoodle texture, and adjusting spice levels added value. Variations offered ideas for proteins and sauces. We also included storage tips and answered common questions. Now, you have all the tools to create a tasty dish. Enjoy making this meal your way!

Spicy Garlic Shrimp Zoodle Bowls

Get ready to enjoy a deliciously healthy meal with these Spicy Garlic Shrimp Zoodle Bowls! This quick and easy recipe features succulent shrimp sautéed with vibrant veggies like zucchini, bell pepper, and cherry tomatoes, all tossed in a flavorful garlic sauce. Perfect for a light dinner, this dish is gluten-free and packed with nutrients. Click through to discover the full recipe and elevate your cooking game today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

3 medium zucchinis, spiralized

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon red pepper flakes (adjust to taste)

1 bell pepper, sliced (any color)

1 cup cherry tomatoes, halved

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Zoodles: Using a spiralizer, turn the zucchinis into noodles and set them aside on a paper towel to absorb excess moisture.

    Season the Shrimp: In a mixing bowl, toss the shrimp with salt, pepper, and half the red pepper flakes. Set aside to marinate for about 10 minutes.

      Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes until they turn pink and are cooked through. Remove shrimp from the skillet and set them aside.

        Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and sliced bell pepper. Sauté for about 2 minutes until the garlic is fragrant and the peppers start to soften.

          Add Tomatoes and Zoodles: Next, add the halved cherry tomatoes to the skillet followed by the spiralized zucchini. Stir everything together and sauté for another 2-3 minutes until the veggies are slightly tender but still crisp.

            Combine Everything: Return the cooked shrimp to the skillet, pour in soy sauce, lime juice, and sprinkle the remaining red pepper flakes. Toss everything to combine and heat for an additional minute.

              Serve: Divide the zoodle mixture into bowls, top with chopped cilantro for garnish, and serve immediately.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4