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!
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.