Description
This Citrus Grilled Shrimp and Zoodles recipe features a vibrant marinade with lime, orange zest, garlic, and cilantro, perfectly enhancing grilled shrimp served with fresh zucchini noodles. This Paleo and Whole30-compliant dish is light, healthy, and packed with bright citrus flavors, making it a perfect quick and refreshing meal.
Ingredients
Scale
For the 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 before cooking
- 1/4 tsp black pepper OR chipotle chili powder (for extra spice)
- 1 tsp honey (optional, note this makes the recipe no longer Whole30 compliant)
Shrimp and Zoodles:
- 1 lb shrimp, peeled and deveined
- Salt and pepper to season the shrimp right before cooking
- 3-4 medium zucchini, spiralized
- 1/4-1/2 tsp sea salt (to sweat the zucchini)
- Extra cilantro for garnish
Instructions
- Prepare the Marinade: Blend all dressing ingredients except olive oil on low, or whisk together in a bowl. Slowly stream in the olive oil while blending or whisking to emulsify the marinade.
- Marinate the Shrimp: Pour the dressing into a container, reserving 3 tablespoons for marinating the shrimp. Add the shrimp to these 3 tablespoons, cover, and refrigerate for at least one hour. Keep the remaining dressing refrigerated for serving.
- Spiralize and Sweat Zucchini: Spiralize the zucchini into noodles and place them in a colander over a bowl. Sprinkle with sea salt to draw out excess water. Let them sweat for about an hour, then drain and press out any remaining moisture with paper towels to avoid watery zoodles.
- Prepare the Grill: Preheat your grill to high heat and brush the grill grates lightly with olive oil to prevent sticking.
- Grill the Shrimp: Remove shrimp from marinade, shaking off excess but keeping a light coating. Season lightly with sea salt and pepper. Place shrimp on the hot grill in a single layer, ensuring they don’t touch. Grill each side just until the shrimp turn pink and opaque, about 2-3 minutes per side. Avoid overcooking.
- Assemble the Dish: Let the grilled shrimp cool slightly, then toss them with the zucchini noodles and desired amount of remaining dressing. Garnish with fresh cilantro and serve immediately for a fresh and flavorful meal.
Notes
- For a spicier version, substitute black pepper with chipotle chili powder.
- Adding honey makes this recipe no longer Whole30 compliant but adds a subtle sweetness.
- Be sure to sweat the zucchini noodles well to prevent watery salad.
- Do not overcook the shrimp; they cook quickly and become tough if grilled too long.
- This recipe is suitable for Paleo and Whole30 diets.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg
