Keto Chili-Lime Shrimp & Zoodle Bowl is a quick and flavorful low-carb meal made with seared shrimp, fresh zucchini noodles, and a zesty chili-lime sauce. This easy 20-minute keto recipe is perfect for weeknights, meal prep, or light, refreshing dinners. Bold flavor, fast prep, and fully keto-friendly.
About This Recipe
Keto Chili-Lime Shrimp & Zoodle Bowl is a fast, vibrant recipe built for busy days when you want something fresh, flavorful, and satisfying without spending much time in the kitchen. Shrimp cooks in minutes, making it one of the best proteins for quick keto meals, and the chili-lime seasoning gives it a bright, tangy, slightly spicy flavor profile that feels refreshing and energizing. When combined with zucchini noodles, the dish becomes light yet filling, with the zoodles soaking up the sauce while keeping carbs extremely low.
The chili-lime sauce is simple but powerful: lime juice for acidity, chili for heat, garlic for depth, and a touch of keto-friendly sweetener to balance the flavors. The shrimp is seared until perfectly golden, creating lightly crisp edges that contrast beautifully with the tender zucchini noodles. Because the zoodles cook very quickly — often just from the heat of the shrimp and sauce — they stay fresh and lightly firm rather than watery or overcooked. This keeps the bowl tasting bright and clean rather than heavy.
This recipe works equally well for meal prep, as shrimp and zoodles store nicely when kept separate until reheating. It’s also endlessly customizable: you can add avocado for creaminess, cabbage for crunch, or extra lime and cilantro for a more vibrant finish. The bowl can be served warm or at room temperature, making it ideal for lunchboxes or quick weeknight dinners. Whether you’re looking to lighten things up during a busy work week or want a refreshing, spicy, citrusy dish that fits perfectly into your keto lifestyle, this bowl delivers big flavor with minimal effort. It’s one of those low-carb meals that feels restaurant-worthy while staying incredibly simple and fast to prepare.
Why You’ll Love This Recipe
- Ready in 20 minutes
- Bright chili-lime flavor
- Light, fresh, and low-carb
- Perfect for meal prep
- Shrimp cooks super fast
- Zoodles soak up the sauce nicely
- Easy customizable bowl
- Great warm or cold
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chili-Lime Sauce
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp butter
- 1 tsp chili flakes (or to taste)
- 1 tbsp powdered keto sweetener
- 1 clove garlic, minced
For the Zoodles
- 3 medium zucchini, spiralized
- 1 tbsp olive oil
- 1/4 tsp salt
For Serving
- Fresh cilantro
- Extra lime wedges
Instructions
- Pat shrimp dry and toss with olive oil, chili powder, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and sear shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add butter, garlic, lime juice, lime zest, chili flakes, and sweetener. Stir until melted and combined.
- Return shrimp to the skillet and toss in the chili-lime sauce.
- In a separate pan, heat olive oil and lightly sauté zoodles with salt for 2–3 minutes until just softened.
- Divide zoodles into bowls and top with chili-lime shrimp.
- Garnish with cilantro and lime wedges. Serve immediately.
Nutrition (per serving)
- Calories: 260
- Fat: 15g
- Protein: 25g
- Net Carbs: 4g
FAQ
- Q: Will the zoodles get watery?
A: Cook them briefly and drain if needed; do not overcook. - Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before seasoning. - Q: Can I make it spicier?
A: Add extra chili flakes or a dash of hot sauce. - Q: Can I meal-prep this?
A: Yes. Store shrimp and zoodles separately for best texture. - Q: Can I use chicken instead of shrimp?
A: Yes. Thinly sliced chicken cooks well with the same seasoning.
Variations & Substitutions
- Add avocado for creaminess
- Add cabbage or bell peppers for crunch
- Swap lime for lemon for a different citrus profile
- Use basil or mint instead of cilantro
- Add sesame seeds for extra texture
- Stir in a little soy sauce or coconut aminos for an Asian twist
Serving Suggestions
- Serve with cauliflower rice
- Add a fresh side salad
- Pair with roasted broccoli
- Enjoy as a light meal-prep lunch
Keto Chili-Lime Shrimp & Zoodle Bowl
Ingredients
For the Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chili-Lime Sauce
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp butter
- 1 tsp chili flakes (or to taste)
- 1 tbsp powdered keto sweetener
- 1 clove garlic (minced)
For the Zoodles
- 3 medium zucchini (spiralized)
- 1 tbsp olive oil
- 1/4 tsp salt
For Serving
- Fresh cilantro
- Extra lime wedges
Instructions
- Pat shrimp dry and toss with olive oil, chili powder, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and sear shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add butter, garlic, lime juice, lime zest, chili flakes, and sweetener. Stir until melted and combined.
- Return shrimp to the skillet and toss in the chili-lime sauce.
- In a separate pan, heat olive oil and lightly sauté zoodles with salt for 2–3 minutes until just softened.
- Divide zoodles into bowls and top with chili-lime shrimp.
- Garnish with cilantro and lime wedges. Serve immediately.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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