Citrus Grilled Shrimp Zoodles (Printable Version)
Grilled shrimp with citrus marinade paired with refreshing zucchini noodles for a quick, vibrant dish.
# What You'll Need:
→ Marinade
01 -
1.5 tsp finely grated lime zest (from one medium lime)
02 -
1.5 tsp finely grated orange zest
03 -
3-4 cloves garlic, minced
04 -
2 tbsp fresh minced cilantro
05 -
2 tsp fresh lime juice
06 -
1.5 tbsp fresh orange juice
07 -
6 tbsp olive oil
08 -
0.5–0.75 tsp fine sea salt, plus additional for seasoning shrimp
09 -
0.25 tsp black pepper or chipotle chili powder
10 -
1 tsp honey (optional; excludes Whole30 compliance)
→ Shrimp and Zoodles
11 -
1 lb peeled and deveined shrimp
12 -
Salt and pepper for shrimp seasoning
13 -
3-4 medium zucchini, spiralized
14 -
0.25–0.5 tsp sea salt for sweating zucchini
15 -
Extra fresh cilantro for garnish
# Step-by-Step Guide:
01 -
Combine all marinade ingredients except olive oil in a bowl and whisk or blend on low. Gradually whisk in olive oil to emulsify.
02 -
Reserve 3 tbsp of the marinade and add shrimp to it. Cover and refrigerate for at least one hour. Keep remaining marinade refrigerated for serving.
03 -
Spiralize zucchini into noodles and place in a colander over a bowl. Sprinkle with sea salt and let sweat for about one hour. Drain and press out excess moisture with paper towels.
04 -
Heat grill to high and brush grates lightly with olive oil to prevent sticking.
05 -
Remove shrimp from marinade, shake off excess but keep light coating. Season lightly with sea salt and pepper. Grill shrimp in a single layer, 2-3 minutes per side, until pink and opaque. Avoid overcooking.
06 -
Allow shrimp to cool slightly. Toss with zucchini noodles and preferred amount of remaining marinade. Garnish with fresh cilantro and serve immediately.
# Additional Notes:
01 -
Sweating zucchini removes excess water to prevent soggy noodles.
02 -
Optional honey adds sweetness but removes Whole30 compliance.