Description
This Citrus Grilled Shrimp with Zucchini Noodles recipe is a light, fresh, and flavorful meal perfect for a healthy dinner. Marinated in a zesty citrus dressing made with lime, orange, garlic, and cilantro, the shrimp are grilled to perfection and served over refreshing zucchini noodles. The dish is naturally gluten-free, low in carbohydrates, and packed with vibrant colors and textures, making it a nutritious choice for warm-weather dining or anyone seeking a delicious low-calorie meal.
Ingredients
Scale
Marinade and Dressing
- 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
- 1 lb shrimp, peeled and deveined
- Salt and pepper, to season shrimp before cooking
Zucchini Noodles
- 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 olive oil while blending or whisking until the mixture is emulsified.
- Marinate the shrimp: Pour the dressing into a container and set aside 3 tablespoons to use later for tossing with the noodles. Place the peeled and deveined shrimp into the dressing container, coating evenly. Cover and refrigerate for at least one hour to allow the flavors to meld.
- Prepare the zucchini noodles: Spiralize the zucchinis into noodles. Place the zucchini noodles in a colander over a bowl, sprinkle with 1/4 to 1/2 teaspoon salt, and allow them to sweat for about one hour to draw out excess water. After sweating, drain the noodles and gently squeeze out any additional moisture with paper towels.
- Preheat and oil the grill: Preheat your grill to high heat and lightly brush the grill grates with olive oil to prevent sticking.
- Season and grill the shrimp: Remove the shrimp from the marinade, shaking off excess liquid and discarding leftover marinade. Season shrimp lightly with additional sea salt and pepper. Place shrimp on the grill, ensuring they do not touch each other for even cooking.
- Cook the shrimp: Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook to maintain their tenderness. Remove from grill and allow them to cool slightly.
- Assemble the dish: Toss the grilled shrimp gently with the prepared zucchini noodles. Drizzle the reserved dressing over the top to enhance flavor. Garnish with extra fresh cilantro if desired and serve immediately.
Notes
- Marinating the shrimp for at least an hour enhances flavor but avoid going much longer to prevent the acid from breaking down the shrimp texture.
- Sweating the zucchini noodles removes excess moisture to prevent a watery dish.
- You may substitute chipotle chili powder for black pepper if you prefer a smoky spicy kick.
- Adding honey is optional and affects Whole30 compliance.
- Grilling the shrimp quickly on high heat ensures a nice char without drying out.
- This recipe pairs well with a light side salad or crusty bread if desired.
