Hello hello! With summer heat upon us, I want something light, fresh and cooling — and this bowl fits the bill.
This is everything I want to be eating right now — crisp vegetables, bright flavors and plenty of summer produce. I didn’t put an ice cream sandwich on top of the zucchini noodles and shrimp (pregnancy cravings can be strange), but I did make BROWN BUTTER SHRIMP. That brown butter adds so much flavor, and the whole bowl feels fresh and vibrant.
Look at those beautiful zoodle curls! A spiralizer truly saves me when it comes to eating more vegetables. Making zucchini into noodles makes them fun to eat — I actually look forward to them.
One question I get often: how do I keep zucchini from getting watery? Years ago I learned to salt zucchini to draw out moisture, and it works for zoodles too. Lightly salt the spiralized zucchini, spread it on a towel, let it sit for a few minutes, then press another towel on top to soak up excess water. It helps the noodles stay more crisp.
I like to sauté the zoodles quickly in a touch of olive oil with garlic for extra flavor, but I prefer they keep some crunch rather than becoming mushy like pasta. A little texture makes the bowl more satisfying — I am the texture queen and need that crunch.
The bowls are loaded with summer ingredients. The star is brown butter shrimp — rich, nutty and addictive. I’ve been picky about shrimp since pregnancy, so if I love these, you will too. There are summer tomatoes at their peak: slice or halve them, season with a little salt and pepper, and resist eating them all before assembly.
Grilled corn adds sweetness and smokiness — it’s a must in July. Blistered shishito peppers lend a caramelized, slightly smoky note and exciting texture. I also add marinated fresh mozzarella for creaminess because I simply can’t resist cheese.
Fresh herbs finish the bowl — basil and oregano brighten everything, and a sprinkle of salt and pepper ties it all together. Simple, seasonal ingredients let the produce shine.
Assemble the bowls by placing the zoodles in a large bowl or individual bowls, top with the brown butter shrimp, grilled corn kernels, blistered shishitos, tomatoes and fresh mozzarella, then scatter herbs over everything. The result is colorful, satisfying and genuinely good for you.
Summer Shrimp Zoodle Bowls
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Ingredients
zucchini
- 2 zucchini squash spiralized
- 1 tablespoon olive oil
- 2 garlic cloves
- 8 to 10 shishito peppers
- 2 ears of sweet corn grilled or charred
- 1/2 pint cherry tomatoes halved or sliced, salted
- 1/2 cup fresh mozzarella balls
- 2 tablespoons fresh basil
- 2 tablespoons fresh oregano
- salt and pepper to taste
shrimp
- 1 pound raw peeled and deveined shrimp large is nice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 4 tablespoons unsalted butter
- 2 garlic cloves finely minced or pressed
Instructions
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Start by spiralizing the zucchini and sprinkling it with a pinch of salt. Spread the zoodles on a towel and let them sit for a few minutes to release moisture, then press another towel on top to absorb the liquid.
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Grill or broil the corn and shishito peppers until charred and golden, watching closely and rotating as needed. Remove and let cool, then slice the corn from the cob.
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Cook the shrimp (see shrimp section) and set it aside. In the skillet used for the shrimp or a separate pan, heat a bit of olive oil and sauté the zoodles with garlic over medium heat for just a few minutes until barely cooked but still crisp. Season to taste. Place zoodles in a large serving bowl or individual bowls and top with shrimp, tomatoes, mozzarella, corn, peppers and herbs.
shrimp
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Pat the shrimp completely dry. Season with salt, pepper, smoked paprika and cumin. Heat a large skillet over medium-high and add the butter. When the butter melts and begins to sizzle, add shrimp in batches without overcrowding. Cook both sides until pink; the butter will brown and become nutty — whisk occasionally to prevent burning. Stir in minced garlic near the end of cooking, then remove the shrimp and repeat with remaining batches.
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And of course, the colors are bright and summery — a bowl that looks as good as it tastes.