Citrus Grilled Shrimp Zoodles

This Citrus Grilled Shrimp with Zoodles recipe offers a vibrant and refreshing meal that is light on the palate yet full of flavor. It combines the brightness of lime and orange with the savory touch of garlic and cilantro, perfectly complementing tender grilled shrimp and fresh zucchini noodles. Ideal for those following Paleo or Whole30 plans, this dish comes together quickly and makes a healthy, satisfying dinner that doesn&t feel heavy.

I first made this on a summer weekend, and the balance of juicy shrimp with the cool zoodles immediately became a favorite in my household. It feels special but is easy enough for weeknights.

Ingredients

• Lime zest from one medium lime: brings tanginess and brightness, best when freshly grated
• Orange zest: adds sweet citrus aroma, choose organic if possible to avoid pesticides on peel
• Garlic cloves minced: provides pungent depth and pairs beautifully with citrus
• Fresh minced cilantro: gives herbal freshness, look for firm leaves with a bright green color
• Fresh lime juice: adds acidity that balances the marinade and shrimp
• Fresh orange juice: contributes natural sweetness and juice volume, freshly squeezed for best flavor
• Olive oil: emulsifies marinade and keeps shrimp moist, use extra virgin for flavor
• Fine grain sea salt: enhances all the flavors, opt for fine grain so it dissolves well
• Black pepper or chipotle chili powder: for subtle heat or smoky spice, choose fresh ground for best aroma
• Honey (optional): sweetens slightly but makes it not Whole30 compliant, use raw if adding
• Shrimp peeled and deveined: fresh or thawed frozen shrimp works, medium to large size cooks best on grill
• Spiralized zucchini: fresh zucchini noodles keep the dish light, pick firm zucchini without bruises
• Extra cilantro for garnish: enhances presentation and flavor contrast

Instructions

Prepare the Marinade:

Blend or whisk all the dressing ingredients except the olive oil gently at first to combine the lime zest, orange zest, garlic, cilantro, lime juice, orange juice, salt, pepper or chipotle, and optional honey. Slowly add the olive oil while blending or whisking to create a smooth emulsified marinade that will cling to the shrimp and salad.

Marinate the Shrimp:

Reserve three tablespoons of the marinade for tossing the finished dish later. Place the shrimp in the remaining marinade, cover tightly, and refrigerate for at least one hour so the flavors infuse deeply into the shrimp without overpowering them.

Spiralize and Sweat Zucchini:

Use a spiralizer to make thin, noodle-like strands from the zucchini. Place these zoodles in a colander set over a bowl or sink and sprinkle with sea salt to pull out excess moisture. Allow the zucchini to sweat like this for about one hour. After that, gently press and pat dry with paper towels to remove remaining water and avoid a soggy final dish.

Prepare the Grill:

Heat your grill to high heat and brush the grates lightly with olive oil to prevent the shrimp from sticking. Proper grilling temperature ensures a nice sear without overcooking.

Grill the Shrimp:

Remove the shrimp from the marinade and shake off excess but do not rinse. Lightly season with sea salt and pepper. Arrange shrimp in a single layer on the hot grill, making sure they are not touching for even cooking. Grill the shrimp for 2 to 3 minutes per side until they turn opaque, firm up slightly, and show beautiful grill marks. Avoid cooking too long or they become rubbery.

Assemble the Dish:

Let the shrimp cool just a bit so they mingle better with the zoodles and don’t wilt the noodles. Toss the shrimp with the drained zucchini noodles and the reserved dressing to combine the bright, citrusy flavors. Finish by sprinkling fresh cilantro over the top and serve this fresh and healthy meal immediately.

My favorite part of this recipe is the fresh cilantro and how it lifts the whole plate with herby brightness. We often make this for family gatherings, and it always disappears quickly because the flavors feel festive yet approachable.

Storage Tips

Store leftover shrimp and zoodles separately in airtight containers in the fridge for up to two days. The zucchini noodles tend to release water over time so keep them dry and separate until serving again. Reheat shrimp gently either on a grill pan or in a hot skillet just to take the chill off without drying out. Add a splash of the reserved dressing before serving to refresh it.

Ingredient Substitutions

If you cannot find fresh cilantro, flat-leaf parsley or fresh basil can be used for a different but lovely fresh note. Instead of shrimp, firm white fish chunks like mahi mahi or scallops also work with this marinade on the grill. Use lemon zest in place of lime for a slightly different but still bright flavor.

Serving Suggestions

Serve this grilled shrimp and zoodles with a crisp side salad or alongside grilled corn on the cob for an easy summer meal. A simple avocado and tomato salad complements the citrus flavors nicely. For a little heat, add a sprinkle of red pepper flakes on the finished plate.

Seasonal Adaptations

In colder months when zucchini is less available or pricey, substitute the zoodles with lightly sautéed green beans or snap peas for crunch and freshness. Citrus fruits used can be varied to include grapefruit or blood orange for visual appeal and different flavor twists. This recipe also works well on an indoor grill pan when outdoors is too chilly.

This vibrant recipe balances bright citrus flavors with tender grilled shrimp and fresh zoodles for a light, healthy meal perfect any time of year.

FAQs about Recipes

→ How do you prevent zucchini noodles from getting soggy?

Sprinkle the spiralized zucchini with sea salt and let it sit for about an hour to draw out excess moisture. Then, drain and gently press the noodles with paper towels to remove remaining water.

→ What is the best way to grill shrimp evenly?

Preheat the grill to high heat and lightly oil the grates. Place shrimp in a single layer without overlapping and grill each side for about 2–3 minutes until opaque and pink, avoiding overcooking.

→ Can the marinade be prepared ahead of time?

Yes, the citrus marinade can be made in advance and refrigerated. Reserve some for marinating shrimp at least an hour before grilling to enhance flavor.

→ What adds extra flavor to the shrimp in this dish?

The combination of lime and orange zest, fresh cilantro, garlic, and a touch of honey or chipotle chili powder creates a bright and mildly spicy seasoning that complements the shrimp well.

→ How should zucchini noodles be served for best texture?

Serve zucchini noodles fresh after sweating and drying to maintain a slightly firm texture that balances the tender grilled shrimp.