Healthy Shrimp Protein Bowls with Zoodles, Avocado & Veggies

We’re talking juicy, garlicky grilled shrimp piled high on a nest of sesame-kissed zucchini noodles, surrounded by a confetti of caramelized roasted veggies, and finished with the cool, creamy magic of avocado. Every bite is a symphony of textures and flavors—savory, a little sweet, perfectly satisfying, and 100% good-for-you. This isn’t just a salad pretending to be dinner. This is a hearty, flavor-packed meal prep hero that will have you looking forward to lunch all morning. It’s proof that eating clean doesn’t mean skimping on joy. In fact, I think it multiplies it. So, tie on your apron (the messy one is fine, I promise), and let’s make something delicious that loves you right back.

The Little Bowl That Could

This recipe’s spirit animal is my grandma’s sun-drenched garden and her unwavering belief that the best food comes from the earth, simply prepared. I didn’t inherit her green thumb (RIP, basil plant #7), but I did inherit her love for vibrant, colorful plates. One sweltering summer afternoon, after a particularly ambitious (read: failed) attempt at deep-frying, I stood in my kitchen feeling sluggish. I stared at a haul of zucchini and shrimp from the farmer’s market, willing inspiration to strike.

Then I remembered her: standing at the counter, effortlessly turning whatever she harvested into a nourishing feast. No fuss, just respect for the ingredients. I grabbed my spiralizer, some soy sauce, and a head of garlic. What came together was a cool, crunchy, protein-packed bowl that tasted like a fresh start. It was the uncomplicated, soul-feeding food I needed. Now, whenever I make these bowls, I think of her garden, and I’m reminded that sometimes the most powerful kitchen magic is also the simplest.

Gathering Your Flavor Squad

Here’s everything you need to build your powerhouse bowl. I’ve added some chef-y notes and swaps because your kitchen, your rules!

• For the Roasted Veggies:
  • 1 large head of broccoli, cut into florets: Our hearty, fiber-rich base. The florets get deliciously crispy at the edges when roasted! Chef’s Tip: Don’t toss the stalk! Peel it and chop it up—it’s sweet and tender.
  • 8 oz cremini or button mushrooms, halved: These little umami bombs soak up all the savory flavors and get wonderfully meaty. No mushrooms? Try diced bell peppers or asparagus.
  • 1 tbsp olive oil: Just enough to coat and encourage that beautiful caramelization.
  • Salt and black pepper: The essential flavor awakeners.
• For the Shrimp:
  • 1 lb large shrimp (21/25 count), peeled and deveined: The star protein! I like leaving the tails on for pretty presentation, but you can remove them for easier eating. Swap: Salmon, chicken breast, or crispy tofu work beautifully here.
  • 2 cloves garlic, minced: Because life is better with garlic.
  • 1 tsp grated fresh ginger: Adds a bright, zingy warmth that pairs perfectly with the soy and sesame. In a pinch, ¼ tsp ground ginger works.
  • 1 tbsp soy sauce or coconut aminos: Our salty-savory glue. Coconut aminos are my go-to for a slightly sweeter, gluten-free option.
  • 1 tsp sesame oil: A few drops add an incredible nutty fragrance. Don’t skip it!
• For the Zoodles & Assembly:
  • 3 medium zucchini, spiralized: Welcome to the world of zoodles! They’re our low-carb, veggie-packed “pasta.” Pro Move: If you have time, salt them and let them drain in a colander for 15 minutes to remove excess water for a less soggy bowl.
  • 1 tbsp sesame oil: For tossing with the raw or lightly sautéed zoodles. This is where that signature flavor comes in.
  • 1–2 tbsp soy sauce or coconut aminos: To taste! Start with one, you can always add more.
  • 1 ripe avocado, sliced or mashed: Our creamy, healthy fat component. It adds richness and helps you feel full. A squeeze of lime on top keeps it green and adds zing.
  • For drizzling (Optional but encouraged): Sugar-free spicy mayo, sesame-ginger dressing, or a simple squeeze of sriracha and lime.

Let’s Build Some Bowls! (Step-by-Step)

Follow these steps, and you’ll have a restaurant-worthy meal in about 35 minutes. I’m right here with you, whispering tips along the way!

1. Fire Up the Oven & Prep Veggies: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, toss your broccoli florets and halved mushrooms with the tablespoon of olive oil, a big pinch of salt, and a few cracks of black pepper. Spread them out in a single layer—this is key for roasting, not steaming! Pop the tray in the oven and let those veggies work their magic for 20-25 minutes, giving them a stir halfway through. You’re looking for tender-crisp broccoli and golden-brown mushrooms.
2. Marinate & Cook the Shrimp: While the veggies roast, pat your shrimp very dry with paper towels. This helps them get a nice sear instead of steaming. In a medium bowl, toss the shrimp with the minced garlic, grated ginger, 1 tbsp soy sauce (or aminos), and 1 tsp sesame oil. Let them hang out for 10 minutes if you have time. Heat a grill pan, skillet, or actual grill over medium-high heat. Cook the shrimp for 2-3 minutes per side until they’re pink, opaque, and have those lovely little grill marks. Transfer to a plate and set aside. Chef’s Hack: Don’t overcrowd the pan! Cook in batches if needed to avoid steaming.
3. Conquer the Zoodles: If you salted your zoodles to drain, give them a quick rinse and pat them dry with a clean kitchen towel. Now, you have a choice: Raw & Crunchy: Simply toss them in a big bowl with 1 tbsp sesame oil and 1-2 tbsp of soy sauce/coconut aminos. Lightly Warmed: Heat a drizzle of oil in that same skillet (off the heat for a minute to cool slightly) and toss the zoodles for just 60-90 seconds until they’re slightly softened but still have bite. Then add your sesame oil and aminos. Both ways are fantastic!
4. The Grand Assembly: This is the fun part! Divide your seasoned zoodles among four bowls. Top with a generous pile of the roasted broccoli and mushrooms. Artfully arrange your gorgeous grilled shrimp on one side. Add a hefty scoop or fan of creamy avocado. Drizzle everything with your favorite dressing (my sugar-free spicy mayo is a game-changer here) or a final squeeze of lime. Grab your fork, take a picture because it’s beautiful, and dive in!

How to Serve & Make it a Feast

These bowls are a complete meal on their own, but let’s talk presentation and pairing! I love using wide, shallow bowls so you can see all the colorful layers. For meal prep, layer components in airtight containers: keep the dressed zoodles, roasted veggies, shrimp, and avocado in separate sections (pro tip: put a slice of lemon with the avocado to prevent browning). Assemble just before eating.

Want to round out the meal? A side of steamed edamame sprinkled with sea salt is perfect for nibbling. If you’re feeding a crowd or want extra carbs, a small scoop of steamed jasmine rice or quinoa nestled under the zoodles is divine. And a crisp, cold glass of sparkling water with a wedge of lime is my absolute favorite beverage pairing—it cleanses the palate between every flavorful bite.

Mix It Up! Flavor Twists & Swaps

Got a different protein? Craving a different flavor profile? No problem! This bowl is your canvas.

• Teriyaki Twist: Swap the shrimp for cubed chicken breast or salmon. Use a sugar-free teriyaki glaze for marinating and drizzling. Add some steamed snap peas to the veggie mix!
• Spicy Thai Vibes: Use a peanut or almond butter-based dressing with lime juice, soy sauce, and a big kick of sriracha. Top with chopped cilantro, crushed peanuts, and thinly sliced red chili.
• Keto/Paleo Power Bowl: Double the avocado and add a sprinkle of everything bagel seasoning. Make sure your dressing and aminos are sugar-free. You’re golden!
• Vegan & Glorious: Replace the shrimp with 1-inch cubes of extra-firm tofu or tempeh, pressed and pan-fried until crispy. Use a tahini-lemon dressing for extra creaminess.
• “Clean Out the Fridge” Version: Roast any veggie you have! Cauliflower, sweet potato, red onion, cherry tomatoes—they all work. The formula is foolproof.

From My Kitchen to Yours

This recipe has evolved from a simple “what’s in the fridge?” lunch to my most-requested meal prep dish from friends. The biggest lesson? Don’t skip drying the shrimp and veggies. A little pat-down makes a world of difference in texture. And once, in a hurried moment, I accidentally used vanilla extract instead of sesame oil (same bottle shape, wildly different results!). Let’s just say vanilla-garlic shrimp is… an acquired taste. Learn from my hilarious mistake and label your oils! Now, this bowl is my weeknight guardian angel. I hope it becomes yours, too.

Your Questions, Answered!

• Q: My zucchini noodles turned out watery and sad. Help!A: The salting trick is your best friend! Toss the raw zoodles with a teaspoon of salt and let them sit in a colander for 15-20 minutes. Rinse and pat very dry. This draws out a ton of moisture. Also, avoid overcooking them if you sauté—just a quick warm-through is plenty.
• Q: Can I make this ahead for meal prep?A: Absolutely! It’s a meal prep superstar. Store each component (zoodles, roasted veggies, shrimp, avocado) separately in airtight containers in the fridge for up to 4 days. Keep the avocado with a piece of cut lemon to prevent browning. Assemble cold or give the veggies and shrimp a quick warm-up before serving.
• Q: My shrimp always get rubbery. What am I doing wrong?A: Overcooking is the usual culprit. Shrimp cook incredibly fast. Look for them to turn pink and opaque and just begin to curl into a “C” shape. The second they form a tight “O,” they’re overdone. Also, size matters—jumbo shrimp will take a minute longer than small ones.
• Q: I don’t have a spiralizer. What can I use instead?A: No worries! You can use a vegetable peeler to make wide, ribbon-like “zoodles,” or simply julienne the zucchini with a sharp knife. You can also find pre-spiralized zucchini in the produce section of most grocery stores now (just check for freshness!).

Nutritional Info (Per Serving)

Please note: The following is an approximate estimate calculated for one bowl using the base ingredients, without optional dressings. Values may vary based on specific ingredients and portion sizes.

• Calories: ~350
• Protein: 25g (Hello, muscle fuel!)
• Fat: 18g (Mostly the heart-healthy, satisfying kind from avocado, sesame oil, and shrimp)
• Carbohydrates: 16g
• Fiber: 6g (Great for digestion and keeping you full!)
• Sugar: 5g (Naturally occurring from the vegetables)

This bowl is a fantastic balance of lean protein, healthy fats, and fiber-rich, low-carb vegetables. It’s designed to provide sustained energy, keep you feeling satiated for hours, and deliver a powerhouse of vitamins and minerals. It’s gluten-free when using coconut aminos and easily adaptable for many dietary preferences!

Final Thoughts Before You Feast

And there you have it, my friend—your ticket to a meal that’s as nourishing as it is delicious. This Healthy Shrimp Protein Bowl is more than just a recipe; it’s a reminder that taking care of yourself can be one of the most flavorful adventures. I hope you make it, love it, and make it your own. Tag me on social if you do—nothing makes me happier than seeing your kitchen creations!

Now, go enjoy that bowl. You’ve earned every last bite.