Citrus Grilled Shrimp with Zoodles Recipe

If you’re craving a light, fresh, and vibrant meal that feels like summer on your plate, you’re going to absolutely love this Citrus Grilled Shrimp with Zoodles Recipe. It’s one of those dishes I reach for when I want something bright, healthy, and super satisfying — plus, it’s quick once everything’s prepped! Think tender shrimp kissed with citrusy marinade, paired with zucchini noodles that soak up all those amazing flavors. Trust me, you’ll want to make this again and again.

this Recipe

Ingredients You’ll Need

These ingredients come together perfectly to create a bright marinade and satisfying meal. I always recommend buying the freshest shrimp you can find and firm zucchinis for spiralizing so your zoodles have great texture.

• Lime zest and lime juice: The zest packs more intense citrus flavor—don’t skip it—and fresh juice makes all the difference over bottled.
• Orange zest and orange juice: Adds a sweeter citrus note that balances beautifully with the lime’s tartness.
• Garlic cloves: Fresh garlic brings that irresistible savory kick to the marinade.
• Fresh cilantro: I love its herbaceous brightness—it elevates the marinade and makes the dish pop.
• Olive oil: Adds richness and helps bind the marinade so it coats the shrimp evenly.
• Sea salt and black pepper (or chipotle chili powder): Essential to season shrimp and amplify all the flavors. For a smoky heat, try chipotle.
• Honey (optional): Adds subtle sweetness if you’re not keeping it Whole30 compliant.
• Shrimp: Peeled and deveined, of course! I usually go with medium to large size for easy grilling.
• Zucchini: Choose firm zucchinis for the best zoodles—medium size works best for spiralizing.

Variations

I love how versatile this Citrus Grilled Shrimp with Zoodles Recipe is — you can easily tweak it to your taste or dietary needs without losing that fresh flavor combo.

• Spicy Kick Variation: I sometimes swap black pepper for chipotle chili powder for a smoky, spicy heat that my family goes crazy for.
• Herb Swap: If cilantro isn’t your thing, fresh parsley or basil make excellent substitutes and give a different but still vibrant herby note.
• Zoodle Alternatives: For a change, try swapping zucchini for spiralized cucumber or yellow squash to keep it refreshing and light.
• Non-Whole30: Adding a drizzle of honey in the marinade is my go-to if I want a touch of sweetness, but remember it won’t be Whole30 compliant then.

How to Make Citrus Grilled Shrimp with Zoodles Recipe

Step 1: Whip Up That Zesty Dressing

Start by mixing all your marinade ingredients except the olive oil in a blender or whisk in a bowl. Here’s the trick I discovered: stream the olive oil in slowly while blending on low, or slowly whisk it in, so the dressing emulsifies nicely and coats the shrimp evenly. Save about half for tossing with the zoodles later and refrigerate both portions.

Step 2: Get Those Zoodles Sweatin’

Spiralize your zucchinis, then salt them lightly and put them in a colander over a bowl. This draws out excess water so your zoodles don’t end up soggy. I usually let mine sweat for about an hour, then squeeze out the remaining moisture with paper towels before serving.

Step 3: Marinate and Grill Shrimp

Put the shrimp in the marinade for at least one hour in the fridge. When it’s grilling time, heat your grill on high and brush it with a little olive oil so shrimp don’t stick. Shake off extra marinade before placing shrimp on the grill, season with salt and pepper, and grill them until they turn pink and opaque — usually 2-3 minutes each side. Tip: Don’t overcook; you want tender, juicy shrimp.

Step 4: Toss and Serve

Let the shrimp cool slightly after grilling, then toss them with your zoodles and leftover dressing. This final step lets the flavors mingle beautifully, and you’ll be surprised how the zoodles soak up that citrusy goodness!

How to Serve Citrus Grilled Shrimp with Zoodles Recipe

Garnishes

I always finish this dish with a sprinkle of extra fresh cilantro—it adds a pop of color and fresh herbal notes that brighten every bite. Sometimes I toss on a few thin lime wedges on the side for anyone who wants even more citrus zing!

Side Dishes

If you want to round out the meal, a light mixed green salad or a simple avocado and tomato salad pairs wonderfully here. For a heartier side, smoky grilled corn or roasted sweet potatoes are fantastic complements that contrast the freshness of the zoodles.

Creative Ways to Present

Whenever I serve this Citrus Grilled Shrimp with Zoodles Recipe for friends, I love to plate the shrimp neatly atop a nest of zoodles with a drizzle of leftover dressing and a light dusting of chili powder for color and a little heat. It looks restaurant-worthy but comes together in no time!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and zoodles separately in airtight containers to keep the textures fresh—the shrimp keep well for a day or two in the fridge, and the zoodles don’t get soggy as long as you drain them well before storing.

Freezing

I don’t usually freeze this recipe because zucchini noodles don’t hold up well frozen—they get mushy. However, you can freeze the shrimp separately, but I recommend cooking them fresh or eating within a day for best taste and texture.

Reheating

To reheat, I gently warm the shrimp in a skillet over low heat just until warmed through — don’t overdo it! I prefer serving zoodles cold or at room temperature, but if you want them warm, a quick toss in a pan with a splash of olive oil works great.

FAQs

Final Thoughts

This Citrus Grilled Shrimp with Zoodles Recipe has become one of my go-to dishes when I want something that tastes fresh and looks beautiful on the plate without hours of work. I love how the zoodles keep it light but still filling, and how the bright citrus marinade wakes up every bite. If you’re after a quick, healthy, and flavor-packed meal that’ll impress your friends or just delight your own palate, give this one a try—you won’t regret it!

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