Description
Citrus Grilled Shrimp Zoodles is a light, refreshing, and healthy dish featuring marinated shrimp grilled to perfection and served over zucchini noodles. Infused with vibrant citrus flavors from lime and orange zest and juice, garlic, and fresh cilantro, this recipe combines emulsified olive oil marinade with tender shrimp and crisp zoodles for a perfect low-carb, gluten-free meal ideal for warm-weather dining or a quick weeknight dinner.
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
- 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
Zucchini Noodles
- 3-4 medium zucchini, spiralized
- 0.25–0.5 tsp sea salt for sweating zucchini
Garnish
- Extra fresh cilantro for garnish
Instructions
- Prepare Marinade: In a bowl, combine lime zest, orange zest, minced garlic, cilantro, lime juice, orange juice, sea salt, black pepper or chipotle chili powder, and honey. Whisk or blend these ingredients on low until well combined, then gradually whisk in olive oil to emulsify the marinade.
- Marinate Shrimp: Reserve 3 tablespoons of the marinade for serving. Add the shrimp to the remaining marinade, cover the bowl, and refrigerate for at least one hour to allow flavors to penetrate.
- Prepare 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. Afterward, drain and press out any additional moisture with paper towels to prevent sogginess.
- Preheat Grill: Heat the grill to high heat and lightly brush the grates with olive oil to prevent shrimp from sticking during cooking.
- Grill Shrimp: Remove shrimp from marinade, shaking off excess but leaving a light coating. Season lightly with sea salt and pepper. Arrange shrimp in a single layer on the hot grill and cook for 2-3 minutes per side until they turn pink and opaque. Take care not to overcook.
- Combine and Serve: Allow grilled shrimp to cool slightly. Toss the shrimp with the zucchini noodles and desired amount of the reserved marinade. Garnish generously with fresh cilantro and serve immediately for best flavor and texture.
Notes
- For a Whole30 compliant version, omit the honey from the marinade.
- Sweating zucchini helps reduce wateriness in the noodles, keeping the dish from becoming soggy.
- Use fresh citrus zest and juice for the brightest flavor impact.
- If you don’t have a grill, shrimp can also be cooked on a stovetop grill pan or skillet.
- Serve immediately after tossing to maintain the texture of the zucchini noodles.
