Citrus Grilled Shrimp with Zoodles stands out as a refreshing dish perfect for summertime barbecues or any night when you’re looking for something light yet satisfying. The combination of tender shrimp, bright citrus notes, and crunchy zucchini noodles makes this meal not just delicious but also visually appealing. After making this dish for my family, it quickly became a popular choice—ideal for quick weeknight dinners or gatherings with friends.
Reasons to try it
There are so many reasons to embrace this recipe! First and foremost, it’s a feast for the senses: think vibrant colors, zesty flavors, and that lovely char from the grill. Plus, it’s an excellent choice for those looking for a healthy, low-carb meal. The preparation is quick, taking under 30 minutes from start to finish, making it perfect for busy weeknights. The recipe is also highly adaptable; it can cater to various dietary preferences and is easily modifiable for spice levels.
"This dish feels fancy enough for company but is so easy to throw together! The flavors were incredible, and my kids even loved the zoodles!" —Happy Reviewer
Step-by-step overview
Making Citrus Grilled Shrimp with Zoodles is surprisingly straightforward! You’ll start with a simple marinade that packs a punch of flavor, allowing the shrimp to soak up all that zestiness. While the shrimp marinate, you’ll prepare the zoodles, a fantastic alternative to traditional pasta. After a quick grill, everything comes together in a beautiful bowl, creating a dish that looks as good as it tastes.
What you’ll need
- 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
- 1/2-3/4 tsp fine grain sea salt (plus more to season shrimp before cooking)
- 1/4 tsp black pepper OR chipotle chili powder (for extra spice)
- 1 tsp honey (optional, note this makes the recipe no longer Whole30 compliant)
- 1 lb shrimp, peeled and deveined
- Salt and pepper to season the shrimp right before cooking
- 3-4 medium zucchini, spiralized
- 1/4-1/2 tsp sea salt (to sweat the zucchini)
- Extra cilantro for garnish
Feel free to omit the honey for a Whole30 compliant version, or swap out the zoodles for another vegetable if desired.
