Citrus Grilled Shrimp Zoodles

This citrus grilled shrimp zoodles recipe brings a bright and fresh flavor to the table with juicy shrimp grilled to perfection and zucchini noodles tossed in a tangy citrus marinade. It’s light, healthy, and full of vibrant aromas that make it perfect for a warm-weather meal or anytime you want something refreshing yet satisfying.

I first made this on a summer evening when I wanted something light that still felt special. The combination of citrus and grilled shrimp instantly became a favorite at our dinner table, and now it’s a go-to whenever we crave something fresh and easy.

Ingredients

• Lime zest: provides a sharp, floral brightness use fresh limes for the best aroma
• Orange zest: adds sweet citrus notes balancing the lime fresh is recommended
• Garlic: minced cloves add savory depth fresh garlic has the best pungency
• Fresh cilantro: brings herbaceous brightness pick vibrant green leaves
• Lime juice: gives acidity and tang freshly squeezed is key
• Orange juice: sweetens and balances the tartness
• Olive oil: emulsifies the marinade and adds richness choose extra virgin for quality
• Fine sea salt: enhances all the flavors naturally use fine for easy mixing
• Black pepper or chipotle chili powder: adds mild heat or smoky spice adjust to taste
• Honey: optional for a touch of sweetness skip if following Whole30
• Peeled and deveined shrimp: fresh is best here for texture and flavor
• Salt and pepper for seasoning shrimp: simple seasoning to complement marinade
• Medium zucchini: spiralized for noodles choose firm, dark-skinned zucchini
• Extra sea salt: to sweat zucchini and reduce moisture
• Extra fresh cilantro: for garnish and burst of color

Step-by-Step Instructions

Combine the Citrus Marinade:

Whisk lime zest, orange zest, garlic, cilantro, lime juice, orange juice, salt, pepper or chili powder, and honey in a bowl until mixed well. Gradually whisk in olive oil until you get a smooth, emulsified dressing.

Marinate the Shrimp:

Set aside 3 tablespoons of the marinade, then add shrimp to the rest. Cover and refrigerate for at least one hour to let the shrimp soak in all the citrus flavors.

Prepare the Zucchini Noodles:

Spiralize zucchini into noodles and place them in a colander over a bowl. Sprinkle with sea salt to draw out moisture. Let sweat for about one hour, then drain and press the noodles with paper towels to remove any excess water.

Grill the Shrimp:

Preheat your grill to high heat and brush the grates lightly with olive oil. Remove shrimp from marinade, shaking off excess but keeping a light coating. Season lightly with salt and pepper. Grill the shrimp in a single layer for 2 to 3 minutes per side until they turn pink and opaque. Avoid overcooking to keep shrimp tender.

Toss and Serve:

Let the shrimp cool slightly before tossing with the zucchini noodles. Add the reserved marinade to coat everything evenly. Garnish with fresh cilantro and serve immediately for the freshest, most vibrant flavors.

Save

I love how the lime zest brightens the whole dish — it reminds me of a backyard barbecue where this recipe stole the spotlight. The combination of smoky grilled shrimp and crisp zucchini noodles with the citrus marinade creates a memorable balance that keeps friends asking for the recipe.

Storage tips

Store leftover grilled shrimp and zoodles separately in airtight containers in the fridge for up to two days. Keep the marinade refrigerated to use as a drizzle before serving leftovers. The zucchini noodles are best fresh but can lose texture overnight, so reheat gently or serve cold as a salad.

Ingredient substitutions

If you cannot find fresh zucchini, peeled cucumber or carrot ribbons can work for the noodles. Swap cilantro with fresh parsley or basil if you prefer a different herb profile. Use lemon zest instead of lime for a twist on the citrus flavor. Shrimp can be substituted with peeled scallops or firm white fish for variety.

Serving suggestions

Serve this dish with a simple mixed green salad and crusty gluten-free bread if you want a heartier meal. A chilled white wine or sparkling water with a splash of citrus complements the bright flavors beautifully. This recipe also pairs well with a light avocado or mango salsa to add creaminess or sweetness.

Cultural Context

This recipe showcases the modern trend of using vegetable noodles as a healthy pasta alternative inspired by low-carb diets and gluten-free eating. The citrus marinade reflects vibrant American coastal flavors influenced by Latin cuisine, bringing brightness and freshness that highlight natural seafood sweetness.

Recipe FAQs

→ How do you prevent zucchini noodles from becoming watery?

Sprinkle sea salt over the spiralized zucchini and let it sweat in a colander for about an hour. Then, gently press out excess moisture with paper towels before serving.

→ What is the best method to grill shrimp evenly?

Preheat the grill to high heat and lightly oil the grates. Grill shrimp in a single layer for 2-3 minutes per side until pink and opaque, avoiding overcooking to keep them tender.

→ Can the citrus marinade be used as a dressing?

Yes, reserve some of the marinade before adding the shrimp, then toss it with the grilled shrimp and zucchini noodles to add bright, fresh flavor.

→ What spices enhance the citrus marinade?

Freshly grated lime and orange zest, garlic, black pepper or chipotle chili powder add layers of flavor and a subtle kick to complement the citrus notes.

→ Is this dish suitable for gluten-free diets?

Yes, this combination uses zucchini noodles and fresh ingredients that are naturally gluten-free and ideal for those avoiding gluten.