Description
This refreshing Citrus Grilled Shrimp and Zoodles recipe features shrimp marinated in a zesty lime and orange dressing, grilled to perfection and served over lightly salted zucchini noodles. Perfect for a paleo or Whole30-compliant meal, it’s a light, flavorful dish that’s quick to prepare and ideal for warm weather dining.
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 for seasoning shrimp
- 1/4 tsp black pepper or chipotle chili powder (optional for extra spice)
- 1 tsp honey (optional – not Whole30 compliant if added)
Shrimp and Zoodles
- 1 lb shrimp, peeled and deveined
- Salt and pepper, to season shrimp before cooking
- 3-4 medium zucchinis, spiralized
- 1/4 – 1/2 tsp salt (to sweat zucchini noodles)
- Extra fresh cilantro for garnish
Instructions
- Make the dressing/marinade: In a blender or mixing bowl, combine lime zest, orange zest, garlic, cilantro, lime juice, orange juice, sea salt, pepper or chipotle powder, and honey if using. Blend on low speed or whisk thoroughly. Slowly stream in the olive oil while the blender is running on low or while whisking until emulsified.
- Marinate the shrimp: Pour the dressing into a container and set aside 3 tablespoons to use later for tossing with noodles. Place the shrimp in the dressing container and coat them evenly. Cover and refrigerate for at least one hour to allow flavors to meld.
- Prepare the zucchini noodles: Spiralize the zucchinis. Place the zoodles in a colander set over a bowl, sprinkle with 1/4 to 1/2 tsp sea salt, and let them sweat for about an hour. This draws out excess water. After sweating, drain and gently squeeze out additional moisture with paper towels.
- Grill the shrimp: Preheat the grill to high heat and brush the grates lightly with olive oil. Remove shrimp from marinade and shake off excess marinade (discard leftover marinade). Season shrimp with additional sea salt and pepper. Place shrimp on grill ensuring they do not touch.
- Cook the shrimp: Grill shrimp on each side until they turn pink and opaque, about 2-3 minutes per side. Avoid overcooking to keep shrimp tender. Remove from grill and let cool slightly.
- Assemble the dish: Toss the grilled shrimp gently with the prepared zucchini noodles and drizzle with the reserved dressing to enhance flavor. Garnish with extra fresh cilantro if desired and serve immediately.
Notes
- To keep the recipe Whole30 compliant, omit the honey from the marinade.
- Spiraling and sweating zucchini noodles helps avoid watery dish by removing excess moisture.
- Use chipotle chili powder if you prefer a smoky, spicy kick.
- Ensure shrimp do not overcook on grill to maintain juiciness and texture.
- This dish works well as a light summer meal or Paleo-friendly dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg
