Delicious Italian marinated grilled shrimp is topped with homemade tomato basil bruschetta and served over sautéed zucchini noodles in this healthy, Whole 30 and gluten free Shrimp Bruschetta Zoodle Bowl recipe!
The original inspiration for these bowls came from my Tomato Basil Bruschetta Recipe that I’ve been making for years! I wanted more ways to eat this delectable recipe, rather than just as an appetizer, so I served it over grilled chicken, on a bed of zoodles and the world took notice!
Today, I’m sharing how to make a similar bruschetta zoodle bowl, but with delicious grilled shrimp! And I’m serious when I say DELICIOUS grilled shrimp! I could eat this shrimp by itself, all day every day… and I did! I could not resist gobbling up a few grilled shrimps before putting these bowls together!
Grilled Italian Shrimp Bruschetta Zoodle Bowls
This Shrimp Bruschetta recipe starts with large shrimp marinated in olive oil, balsamic vinegar and Italian seasonings. The bruschetta is then tossed together and chilled until ready to serve. Next up, use a spiralizer to make the zucchini noodles. These three steps can be done in the morning to prep for dinner in the evening. Once the shrimp is marinated, grill it up, while sauteeing the zucchini noodles. Serve the shrimp over the zucchini noodles and top with the tomato basil bruschetta.
How long do I cook shrimp on the grill?
Grilled shrimp is quick and easy to cook in just 2-3 minutes per side over medium heat. If you don’t have an outdoor grill, you can use an indoor grill, like the Optigrill that I have (and am totally obsessed with!) or a cast iron grill pan on the stove.
How many calories are in a piece of grilled shrimp?
In this grilled shrimp recipe, each shrimp is 30 calories.
Are grilled shrimp healthy?
This grilled shrimp bruschetta recipe is low in calories and high in protein, it’s also gluten free and Whole 30 approved, making it a healthy addition to your weekly dinner menu!
Shrimp Bruschetta Zoodle Bowls
- 1 lb large shrimp peeled & deveined - tails removed: optional
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 cloves garlic crushed
- 2 tbsp fresh basil chopped
Tomato Basil Bruschetta
- 3 roma tomatoes chopped
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 1 tbsp fresh basil chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 4 cups zucchini noodles
Add the shrimp, olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil to a large plastic bag. Seal and place in the refrigerator to marinate for 30 minutes, or up to 4 hours.
Combine all of the tomato basil bruschetta ingredients in a medium bowl and place in the refrigerator until ready to serve.
Add 1 tbsp olive oil to a large skillet over medium heat. Cook the zucchini noodles for 3-5 minutes, then divide between four bowls.
Place the shrimp on a grill, or grill pan on the stove, over medium heat, cook for 2-3 minutes per side.
Remove the shrimp from the grill and place 6 shrimp in each bowl, then top with the tomato basil bruschetta.