Cilantro Lime Shrimp Zoodle Bowl

Bowl of Cilantro Lime Shrimp and Zucchini Noodles with a Butter Sauce | via


  • 1/4 cup olive oil (more, if desired)
  • 1/8 tsp sea salt
  • 6 cloves garlic, divided into two groups of three
  • 1 lb shrimp, precooked (pink) and deveined
  • 1 large zucchini, julienned
  • 1/2 cup green onions, sliced
  • 1/2 cup cilantro, minced
  • 2 TBSP lime juice
  • Pepper to taste


  1. Pour 1/8 cup of olive oil in skillet (setting aside remaining olive oil, which will be used for the zoodles) and add the sea salt.
  2. Press three cloves of garlic and add them to the olive oil mixture, still sautéing over a medium heat to warm up the ingredients.
  3. Add the shrimp and sauté for about 6-10 minutes, or until the shrimp are cooked through and evenly covered in the olive oil mixture.
  4. Scoop the shrimp out of the skillet and transfer to a lidded bowl to keep warm while working on the second part of this recipe.
  5. In the same skillet, add the remaining 1/8 cup olive oil and julienned zucchini.
  6. Using a fork, separate the zoodles and toss them in the skillet to evenly coat them with the olive oil mixture. DO NOT OVERCOOK the zoodles. They will quickly go from freshly crisp to mushy in a matter of minutes. I cook for just a minute or two before adding the remaining ingredients.
  7. Add the green onions, cilantro, and lime juice to the skillet, tossing and separating with a fork to evenly distribute them among the zoodles. (If you have trouble mixing these last ingredients in with the zoodles, do not continue to cook them over the heat. Remove the skillet from the heat and toss the zoodles, onions, and cilantro with a fork.)
  8. Remove from heat and transfer zoodles to two bowls. Top with shrimp and then sprinkle with pepper.