Description
This fresh and flavorful Citrus Grilled Shrimp Zoodles recipe combines the zesty brightness of lime and orange with garlicky shrimp grilled to perfection. The spiralized zucchini noodles (zoodles) are lightly salted to remove excess moisture and then tossed with the citrus-marinated shrimp and a vibrant cilantro dressing for a light, healthy, and satisfying meal perfect for warm weather or anytime you want a low-carb, refreshing dish.
Ingredients
Marinade Ingredients
- 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 and Zoodles
- 1 lb peeled and deveined shrimp
- Salt and pepper for shrimp seasoning
- 3-4 medium zucchini, spiralized
- 0.25–0.5 tsp sea salt for sweating zucchini
- Extra fresh cilantro for garnish
Instructions
- Prepare Marinade: Combine lime zest, orange zest, minced garlic, minced cilantro, lime juice, orange juice, sea salt, black pepper or chipotle chili powder, and optional honey in a bowl. Whisk or blend on low to combine, then gradually whisk in olive oil to emulsify the marinade smoothly.
- Marinate 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 permeate the shrimp.
- Prepare Zoodles: Spiralize the zucchini into noodles and place them in a colander over a bowl. Sprinkle with sea salt and let sweat for about one hour to draw out moisture. After sweating, drain and press out extra moisture with paper towels to prevent sogginess.
- Preheat Grill: Heat the grill to high heat and lightly brush the grill grates with olive oil to prevent the shrimp from sticking during cooking.
- Grill Shrimp: Remove shrimp from marinade and shake off excess liquid while retaining a light coating. Season lightly with salt and pepper. Grill shrimp in a single layer for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook.
- Assemble and Serve: Allow grilled shrimp to cool slightly. Toss the shrimp with the prepared zucchini noodles and the reserved marinade to enhance flavor. Garnish with fresh cilantro and serve immediately for optimal freshness.
Notes
- For best results, use fresh limes and oranges to get bright, natural citrus flavors.
- Sweating the zucchini noodles is key to avoid watery final dish; pressing out excess moisture is recommended.
- Adjust the chipotle chili powder according to your preferred spice level or substitute with black pepper for milder flavor.
- If avoiding honey, omit it for Whole30 compliance; it adds just a touch of natural sweetness.
- Serve immediately after tossing to keep zoodles crisp and shrimp juicy.
