Description
This vibrant and healthy Citrus Grilled Shrimp and Zoodles recipe combines juicy shrimp marinated in a zesty citrus dressing with fresh, spiralized zucchini noodles. Perfect for a Paleo or Whole30 lifestyle, this light dish is fragrant with lime, orange, garlic, and cilantro, all grilled to perfection and tossed with crisp zoodles for a refreshing meal.
Ingredients
Scale
Dressing/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
- 1/2–3/4 tsp fine grain sea salt, plus more to season shrimp
- 1/4 tsp black pepper OR chipotle chili powder (optional for extra spice)
- 1 tsp honey (optional; makes recipe non-Whole30)
Shrimp and Zoodles
- 1 lb shrimp, peeled and deveined
- Salt and pepper to season shrimp before cooking
- 3–4 medium zucchini, spiralized
- 1/4–1/2 tsp salt (to sweat zucchini)
- Extra cilantro for garnish
Instructions
- Prepare the Marinade: Blend or whisk together the lime zest, orange zest, garlic, cilantro, lime juice, orange juice, sea salt, black pepper or chipotle chili powder, and honey (if using) except for the olive oil. Then slowly stream in the olive oil while blending on low or whisking until fully combined.
- Marinate the Shrimp: Pour the dressing into a container, reserving 3 tablespoons to marinate the shrimp. Add the shrimp to this reserved dressing, cover, and refrigerate for at least one hour to allow flavors to infuse.
- Prepare the Zucchini Noodles: Spiralize the zucchini and place them in a colander set over a bowl. Sprinkle with 1/4 to 1/2 teaspoon sea salt to sweat out excess water. Allow to drain for about one hour, then press gently with paper towels to remove any remaining moisture.
- Preheat and Prepare the Grill: Heat the grill to high and brush the grates lightly with olive oil to prevent sticking.
- Grill the Shrimp: Remove shrimp from marinade, shaking off excess (discard leftover marinade). Season lightly with sea salt and pepper. Place shrimp on the hot grill, ensuring they do not touch each other. Grill each side until shrimp turn pink, opaque, and are just cooked through, approximately 2-3 minutes per side.
- Toss and Serve: Transfer grilled shrimp to a plate and let cool slightly. Toss the shrimp with the prepared zucchini noodles and drizzle with additional dressing to taste. Garnish with extra fresh cilantro before serving.
Notes
- To keep this recipe Whole30 compliant, omit the honey used in the marinade.
- Be careful not to overcook the shrimp, as they become rubbery quickly; they cook very fast on the grill.
- Sweating the zucchini noodles removes excess moisture to prevent sogginess in the final dish.
- If you don’t have a grill, shrimp can be cooked on a grill pan or stovetop skillet with similar results.
- Chipotle chili powder adds a smoky heat, so adjust the amount to your taste preference.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 320
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 180 mg
