Citrus Grilled Shrimp with Zucchini Noodles Recipe

If you’re looking for a light yet satisfying meal that bursts with fresh flavors, you’re going to fall in love with this Citrus Grilled Shrimp with Zucchini Noodles Recipe. It’s just everything you want when craving something bright, healthy, and downright delicious. Trust me, the combo of zesty grilled shrimp paired with crisp zucchini noodles is a total game changer. Stick around — I’m going to share all the tips so you can nail it on your first try!

this Recipe

Ingredients You’ll Need

All the ingredients here are fresh and straightforward, designed to bring out the best in the shrimp and zucchini without overwhelming them. When shopping, look for plump, fresh shrimp and firm zucchini for the best texture.

• Lime zest and orange zest: Fresh rind zest adds essential bright citrus notes; don’t skip zesting before juicing!
• Garlic: Minced fresh garlic adds punch and depth.
• Cilantro: Fresh cilantro gives a lively herbaceous element that pairs beautifully with citrus.
• Lime and orange juice: Using fresh juices, not bottled, makes a huge flavor difference.
• Olive oil: Adds smooth richness and helps the shrimp grill to perfection.
• Sea salt & pepper: Essential seasonings to enhance natural flavors.
• Chipotle chili powder (optional): A fantastic addition for those who like a smoky, spicy kick.
• Honey (optional): I use this when I want a touch of sweetness, but I skip it to keep the recipe Whole30 compliant.
• Shrimp (peeled and deveined): Fresh or thawed, this recipe really shines with quality shrimp.
• Zucchini: Spiralized zucchini noodles make the perfect light base; don’t forget to salt them to “sweat” out excess water.

Variations

One of the best things about this Citrus Grilled Shrimp with Zucchini Noodles Recipe is how easy it is to make your own. I like to switch up the herbs or add a little heat depending on my mood—and I encourage you to do the same!

• Add a spicy twist: I sometimes swap black pepper for chipotle chili powder for that smoky heat, which my family absolutely loves.
• Herb swap: If cilantro isn’t your thing, fresh parsley or basil makes a fresh alternative that changes the flavor profile delightfully.
• For a sweeter bite: Adding a teaspoon of honey brightens the marinade—just keep in mind it’s no longer Whole30-compliant.
• Grilling alternatives: When the weather’s bad, I lightly pan-sear the shrimp in a cast-iron skillet with the marinade and still get outstanding results.

How to Make Citrus Grilled Shrimp with Zucchini Noodles Recipe

Step 1: Whip Up the Bright Citrus Marinade

Start by combining all the marinade ingredients except for the olive oil—lime and orange zest, juices, garlic, cilantro, salt, pepper, and honey if you’re using it—in a blender or bowl. If using a blender, pulse it just enough to blend without turning it into a puree. Then, slowly drizzle in the olive oil while the blender is running or whisk it in gradually if mixing by hand. This gives you a gorgeous, emulsified dressing that’s perfect for coating your shrimp. Pro tip: don’t forget to reserve about 3 tablespoons of this dressing to marinate your shrimp—that little extra soak makes a huge flavor impact.

Step 2: Marinate the Shrimp and Sweat the Zucchini

Place the shrimp in a shallow container and pour the reserved marinade over them. Cover and refrigerate for at least one hour—this step really infuses the shrimp with that citrusy goodness. Meanwhile, spiralize your zucchini into noodles (or “zoodles”) and toss them with a pinch of sea salt. Let the zucchini sweat in a colander over a bowl for about an hour—the salt draws out excess water, so your noodles don’t end up soggy. Once they’re ready, squeeze out any remaining moisture using paper towels. This little trick makes all the difference in texture, trust me.

Step 3: Fire Up the Grill and Cook the Shrimp

Make sure your grill is nice and hot—high heat works best to give your shrimp that perfect char. Lightly brush the grill with olive oil to prevent sticking. Shake off excess marinade from the shrimp but keep a thin coating; discard leftover marinade from the container for safety. Season the shrimp with a sprinkle of sea salt and pepper right before grilling. Place the shrimp on the grill, making sure they don’t touch (this helps even cooking). Grill each side until the shrimp turn opaque pink, about 2 minutes per side. Avoid overcooking here; shrimp cook quickly and become rubbery when left too long. Once done, transfer them to a plate and let them cool slightly while you get the zucchini noodles ready.

Step 4: Toss Shrimp with Zoodles and Dressing

Now, gently toss the grilled shrimp with drained zucchini noodles and drizzle with the remaining citrus dressing. Give everything a light toss to coat evenly. I love how the zoodles soak up just a bit of that marinade flavor, making every bite refreshing and satisfying. Add a handful of fresh cilantro for garnish—it adds a pop of color and flavor that elevates the dish beautifully.

How to Serve Citrus Grilled Shrimp with Zucchini Noodles Recipe

Garnishes

I always finish this dish with a sprinkle of fresh cilantro because it complements the citrus so well and looks gorgeous on the plate. Sometimes I add a few thin slices of fresh chili or a sprinkle of toasted pumpkin seeds for extra crunch and color — it’s those little touches that make this meal feel special.

Side Dishes

For sides, I like to keep it simple—maybe a crisp green salad with a light vinaigrette or roasted asparagus. A refreshing cucumber salad also pairs beautifully and keeps the whole meal light and vibrant.

Creative Ways to Present

I once served this at a summer dinner party by plating the shrimp and zoodles in individual bowls and topping each with microgreens and edible flowers—it was a big hit! If you want to impress, serving it in hollowed-out citrus halves for a burst of aroma works surprisingly well and makes for cute presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the shrimp and zucchini noodles separately in airtight containers in the refrigerator. This keeps the zoodles from wilting too much overnight and preserves the shrimp’s texture.

Freezing

Freezing the grilled shrimp works well, but I don’t recommend freezing the zucchini noodles since their texture becomes watery and mushy after thawing. For the shrimp, freeze in a single layer on a baking sheet, then transfer to a sealed bag or container.

Reheating

When reheating leftovers, gently warm the shrimp in a skillet over medium heat with a splash of olive oil to keep them moist. For zucchini noodles, a quick sauté or even enjoying them cold tossed in the dressing works great to maintain that fresh zucchini snap.

FAQs

Final Thoughts

I can’t tell you how many times this Citrus Grilled Shrimp with Zucchini Noodles Recipe has delighted my family and friends — it’s just so fresh, easy, and hits the spot every time. It became my go-to when I wanted a meal that felt special but didn’t keep me stuck in the kitchen all day. I hope you try it soon and find it as enjoyable as I do. Let me know how it turns out — because trust me, you’re going to want to make it again and again!

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