Citrus Grilled Shrimp with Zoodles Recipe

If you’re looking for a light, refreshing dish that bursts with bright flavors and healthy goodness, you’re in for a treat with this Citrus Grilled Shrimp with Zoodles Recipe. I absolutely love how this meal comes together—it’s vibrant, simple to make, and perfect for warm-weather dinners or anytime you want something healthy but totally satisfying. Stick with me and I’ll share all my favorite tips for grilling shrimp just right and making those zucchini noodles sing with citrusy zest!

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Ingredients You’ll Need

To make this Citrus Grilled Shrimp with Zoodles Recipe shine, you’ll want fresh citrus, good-quality olive oil, and fresh shrimp. I always recommend spiralizing fresh zucchini just before serving for the best texture—plus, a little salting trick helps us avoid soggy noodles!

• Lime zest & orange zest: These add vibrant citrus notes; make sure you zest only the colored part to avoid bitterness.
• Fresh garlic: Mincing it releases that punchy flavor that marries beautifully with citrus.
• Fresh cilantro: Adds herbal brightness that complements the shrimp perfectly.
• Fresh lime and orange juice: Use fresh juice—it makes all the difference in flavor intensity.
• Olive oil: Look for a fruity extra virgin olive oil to enhance the marinade’s richness.
• Fine grain sea salt: Helps season and also pulls moisture from the zucchini noodles for better texture.
• Black pepper or chipotle chili powder: Choose depending on your spice preference—I love the smoky kick chipotle adds.
• Honey (optional): A touch balances the acidity, but keep it out if you want to keep this Whole30-friendly.
• Fresh shrimp (peeled and deveined): I find wild-caught shrimp gives the best flavor and texture.
• Zucchini for spiralizing: Choose firm, medium-sized zucchini for noodles that hold up well.
• Extra cilantro for garnish: Always nice to add a fresh pop on top before serving.

Variations

One of the things I love about this Citrus Grilled Shrimp with Zoodles Recipe is how easy it is to make your own. I often switch up a few ingredients depending on what I have on hand or who I’m cooking for, and you can too!

• Add a spicy kick: I sometimes swap black pepper for chipotle chili powder—my family loves the smoky heat it adds.
• Make it vegan: Use grilled tofu or tempeh instead of shrimp and keep the zoodles and marinade the same for a fresh plant-based meal.
• Seasonal swaps: Try adding some chopped fresh basil or mint to the marinade in spring and summer for an extra herbaceous twist.
• Keep it ultra-light: Skip the honey or any sweetener to keep this dish Whole30 and paleo compliant, while still packed with flavor.

How to Make Citrus Grilled Shrimp with Zoodles Recipe

Step 1: Whip Up the Zesty Marinade

Start by blending the lime zest, orange zest, minced garlic, fresh cilantro, lime and orange juices, sea salt, pepper or chipotle, and honey if you’re using it—hold off on the olive oil at this stage. If you don’t have a blender, just whisk these ingredients in a bowl until well combined. Then, slowly drizzle in the olive oil while the blender’s running on low or keep whisking vigorously to emulsify the dressing. This gives you a beautifully balanced marinade that clings perfectly to the shrimp.

Step 2: Marinade the Shrimp and Sweat the Zoodles

Pour the marinade into a container, then scoop out about 3 tablespoons to coat your shrimp. Let those shrimp soak in the flavor for at least an hour in the fridge—this step is key for juicy, flavorful bites. While the shrimp marinates, spiralize your zucchini noodles. Spread them in a colander, sprinkle with a bit of salt, and let them “sweat” over a bowl for about 60 minutes. This draws out excess water so your zoodles won’t be watery or soggy when you toss them with the shrimp later.

Step 3: Grill the Shrimp to Perfection

Fire up your grill on high and give it a quick brush with olive oil so nothing sticks. When your shrimp is ready, shake off excess marinade (don’t dump it on the grill—the sugars burn fast), season with a little extra sea salt and pepper, then arrange the shrimp spaced apart on the grill grates. Grill them for about 2 minutes per side, or until they turn pink and opaque. This is where I learned patience really pays off—the shrimp cooks quickly, so don’t overdo it or you’ll end up with rubbery bites!

Step 4: Toss and Serve

Once off the grill, let the shrimp cool for a few minutes while you drain and gently squeeze your zoodles to remove any extra moisture. Then toss shrimp and zoodles together with as much of the reserved dressing as you like. It’s fresh, bright, and satisfying with every forkful!

How to Serve Citrus Grilled Shrimp with Zoodles Recipe

Garnishes

I always sprinkle a little extra fresh cilantro on top right before serving—it brightens every bite. Sometimes I add a few thin slices of radish or a sprinkle of toasted pepitas for crunch and an extra pop of color. A wedge of lime on the side is great too if you want an extra splash of citrus just before you dig in.

Side Dishes

Since this recipe is light but filling, I like to keep sides simple. A crisp green salad with avocado and a lemon vinaigrette pairs beautifully, or you could whip up some garlic roasted asparagus. When I want something heartier, a small serving of quinoa or cauliflower rice rounds it out without overpowering the delicate flavors.

Creative Ways to Present

For a fun dinner party, I’ve served this dish in small clear glasses as a layered shrimp and zoodle salad appetizer. It looks stunning and guests love the fresh citrus aroma as soon as you bring it to the table. Another time, I used large lettuce leaves as wraps filled with the shrimp and zoodles for a handheld treat perfect for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled shrimp and separately drained zoodles in airtight containers in the fridge for up to 2 days. Keep them separate to avoid soggy noodles—toss together just before reheating or serving cold. I’ve found this keeps the textures fresh and flavors bright.

Freezing

Freeze the marinated shrimp raw (before grilling) in a freezer-safe bag for up to 2 months, but I don’t recommend freezing zoodles as they get watery and mushy. When ready, thaw shrimp overnight in the fridge and grill as usual.

Reheating

Reheat grilled shrimp gently on a skillet over medium heat for a few minutes—don’t overdo it! Warm the zoodles briefly in a pan with a splash of olive oil or serve them at room temperature tossed with leftover dressing for a fresh, no-heat option.

FAQs

Final Thoughts

This Citrus Grilled Shrimp with Zoodles Recipe has truly become one of my go-tos for when I want a dish that’s bright, healthy, and feels like a little getaway on a plate. It’s quickly become a family favorite because of how fresh and delicious it is, yet it doesn’t require hours in the kitchen. If you give it a try, my bet is you’ll want it in regular rotation too—just like I do!

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