Shrimp Chimichurri Noodle Bowls
Shrimp Chimichurri Noodle Bowls are both tasty and healthy and can be enjoyed for any occasion or meal. Enjoy the bright flavors and simple steps as you add a little fun to your daily dining!
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Ready to shake up your routine? These simple Shrimp Chimichurri Noodle Bowls are a fun twist on your everyday salad. Juicy shrimp, a bright herb chimichurri sauce, and a mix of whole-grain pasta with spiralized zucchini come together in a dish that’s both satisfying and light. This bowl brings an exciting medley of textures and flavors that will make your midday meal feel like a mini celebration.
Imagine a meal that comes together in about 20 minutes, perfect for busy days when you crave something fresh and tasty. With tender shrimp, a punchy chimichurri, and crisp noodles, each bite delivers a burst of flavor that leaves you smiling. Now, let’s break down this recipe step by step!
What are Shrimp Chimichurri Noodle Bowls?
Shrimp Chimichurri Noodle Bowls are a playful twist on salad classics. They mix whole-grain spaghetti and spiralized zucchini noodles with succulent shrimp, all tossed in a tangy chimichurri sauce. A sprinkle of crumbled feta adds a nice zing, making each bite both refreshing and satisfying.
What makes these shrimp salad bowls healthy?
This bowl recipe packs lean protein from shrimp, fiber from whole grains and zucchini, and a mix of vitamins from fresh herbs. The chimichurri sauce, made with olive oil and parsley, offers a handful of antioxidants and good fats. It’s a balanced meal that fuels you without feeling heavy.
Why you’ll love this easy Noodle Bowl recipe
You’ll appreciate how quickly you can assemble this vibrant salad. With minimal prep and straightforward steps, you’re set for a meal that’s both flavorful and nutritious. The mix of textures—from the tender shrimp to the crisp zucchini noodles—makes every bite interesting.
RELATED: Creamy Shrimp Pasta Salad – This creamy seafood pasta salad recipe is a delightful combination of succulent shrimp, al dente pasta, and a creamy dressing that will transport your taste buds to a sunny beachside retreat. This salad is a hearty and refreshing summer salad delight!
Ingredients you’ll need
For the noodle bowls
- 4 ounces whole-grain spaghetti
- 8 cups spiralized zucchini (about 3 medium zucchinis)
- 12 ounces cooked shrimp, peeled
- ¼ cup crumbled feta cheese
For the Chimichurri Sauce
- 2 cups chopped fresh parsley
- 5 garlic cloves, minced
- 3 tablespoons lemon juice
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Step-by-step instructions for making Shrimp Chimichurri Noodle Bowls
- Boil a large pot of water and cook the spaghetti according to package directions. Rinse with cold water and drain completely.
- In your food processor or blender, combine parsley, garlic, lemon juice, oregano, red pepper flakes, salt, and black pepper. With the machine running, slowly add olive oil until the sauce is smooth.
- In a large bowl, mix together the cooled spaghetti and spiralized zucchini noodles.
- Divide the noodle mix among your serving bowls or meal prep containers. Top with shrimp, a sprinkle of feta cheese and chimichurri sauce.
- Keep a bit of extra chimichurri sauce aside for drizzling just before serving.
Make this meal prep Shrimp Chimichurri Noodle Bowl recipe, then check out my Mediterranean Quinoa Bowl with Chickpeas and Spinach, or my Quinoa and Roasted Cauliflower Salad Bowl with Lemon-Tahini Dressing and more of my salad bowl ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize these bowls, and how to store these salad bowls.
Can I swap out the shrimp?
Absolutely! Try grilled chicken or tofu for a different protein twist.
What if I don’t have whole-grain spaghetti?
Other whole-grain pasta types work just as well. Feel free to experiment.
Is this salad best served warm or cold?
You can enjoy it at room temperature or chilled—both ways work great!
How should I use any extra chimichurri sauce?
Store it in an airtight container in the fridge and use it as a tasty drizzle on other meals or salads.
How to store leftovers of Shrimp Chimichurri Noodle Bowls
Place any leftovers in airtight containers and store them in the refrigerator for up to 4 days. When you’re ready for another serving, drizzle a bit of the reserved chimichurri sauce over the bowl to refresh the flavors.
These meal prep bowls are tasty and healthy and can be enjoyed for any occasion or meal. Enjoy the bright flavors and simple steps as you add a little fun to your daily dining!
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Other Salad bowl recipe Ideas to try
- Crispy Buffalo Chicken Salad Bowl – Imagine tender chicken tenders coated in zesty buffalo sauce, served atop crisp romaine lettuce with juicy tomatoes, crunchy cucumber, and tangy blue cheese crumbles. It’s a feast for the senses that’s as easy to make as it is delicious to eat.
- Vegan Buddha Bowl with Peanut Dressing – This colorful and flavorful bowl is packed with fresh veggies, and a creamy, nutty peanut dressing that will have you licking your plate clean.
- Low Sodium Ground Turkey Burrito Bowl – This Burrito Salad Bowl is a testament to the fact that you don’t have to sacrifice flavor for health. Enjoy the bold, zesty taste of a burrito bowl without the sodium overload.
Shrimp Chimichurri Noodle Bowls Recipe
INGREDIENTS
Ingredients needed for Chimichurri Sauce:
- 2 cups chopped fresh parsley
- 5 garlic cloves (minced)
- 3 tablespoons lemon juice
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Ingredients needed for the Noodle Bowls:
- 4 ounces whole-grain spaghetti
- 8 cups spiralized zucchini (about 3 medium zucchinis)
- 12 ounces cooked shrimp (peeled)
- ¼ cup crumbled feta cheese
DIRECTIONS
- Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions. Once cooked, drain and rinse with cold water to cool, then drain again.
- : Combine parsley, garlic, lemon juice, oregano, red pepper flakes (if using), salt, and black pepper in a food processor. Blend until smooth. While the processor is running, slowly add the olive oil until the mixture is fully combined. Store 2 tablespoons of the sauce in each of 4 small containers for serving later. Any extra sauce can be refrigerated for another use.
- In a large bowl, toss the cooked spaghetti and zucchini noodles together until evenly mixed. Divide the mixture among 4 meal prep containers. Top each portion with 3 ounces of shrimp and 1 tablespoon of feta cheese.
- Seal the containers and refrigerate for up to 4 days. Before eating, drizzle with the reserved chimichurri sauce and toss to combine.
