Description
This vibrant Citrus Grilled Shrimp Zoodles recipe combines the fresh flavors of lime and orange with garlic and cilantro to create a light, healthy, and refreshing meal. Juicy grilled shrimp marinated in a zesty citrus blend are served over tender spiralized zucchini noodles, making it a perfect low-carb dinner option that’s quick to prepare and packed with flavor.
Ingredients
Scale
Marinade
- 1.5 tsp finely grated lime zest (from one medium lime)
- 1.5 tsp finely grated orange zest
- 3-4 cloves garlic, minced
- 2 tbsp fresh minced cilantro
- 2 tsp fresh lime juice
- 1.5 tbsp fresh orange juice
- 6 tbsp olive oil
- 0.5–0.75 tsp fine sea salt, plus additional for seasoning shrimp
- 0.25 tsp black pepper or chipotle chili powder
- 1 tsp honey (optional; excludes Whole30 compliance)
Shrimp
- 1 lb peeled and deveined shrimp
- Salt and pepper for shrimp seasoning
Zoodles
- 3-4 medium zucchini, spiralized
- 0.25–0.5 tsp sea salt for sweating zucchini
Garnish
- Extra fresh cilantro
Instructions
- Prepare the Marinade: Combine all marinade ingredients except olive oil in a bowl and whisk or blend on low speed until well mixed. Gradually whisk in the olive oil to emulsify and create a smooth marinade.
- Marinate the Shrimp: Reserve 3 tablespoons of the marinade for serving. Add the shrimp to the remaining marinade, cover, and refrigerate for at least one hour to allow the flavors to infuse.
- Prepare the Zucchini Noodles: Spiralize the zucchini into noodles and place them in a colander over a bowl. Sprinkle with sea salt and let them sweat for about one hour to release excess moisture. Drain and press out any remaining moisture using paper towels to keep the noodles from becoming soggy.
- Preheat the Grill: Heat the grill to high temperature and lightly brush the grates with olive oil to prevent the shrimp from sticking.
- Grill the Shrimp: Remove shrimp from the marinade, shaking off excess but leaving a light coating. Season lightly with salt and pepper. Grill the shrimp in a single layer for 2-3 minutes per side, until they are pink and opaque. Take care not to overcook.
- Assemble and Serve: Allow the grilled shrimp to cool slightly. Toss them with the zucchini noodles and the reserved marinade to coat evenly. Garnish with extra fresh cilantro and serve immediately for the best flavor and texture.
Notes
- Marinate the shrimp for at least one hour but no longer than two to avoid mushy texture.
- Be sure to press out as much moisture from the zoodles as possible to prevent watery noodles.
- Use fresh lime and orange juice and zest for the best citrus flavor.
- The honey in the marinade is optional; omit it to keep the recipe Whole30 compliant.
- If you don’t have a grill, a grill pan or skillet can be used on the stovetop as an alternative cooking method.
- For a spicier kick, consider using chipotle chili powder instead of black pepper.
