This Citrus Grilled Shrimp with Zoodles has been a late-summer favorite at my table for years. I first put this combination together on a weekend when the farmers' market overflowed with fragrant limes and sweet oranges; I wanted something that felt bright and light after a heavy dinner the night before. The dish delivers a little acid, a little sweet, and the smoky char from a hot grill that takes ordinary shrimp and zucchini to something memorable. It’s the kind of meal that invites conversation—simple to make, but with layers of flavor that make everyone pause between bites.

I love that this plate feels elegant but is genuinely effortless. The zoodles keep the whole thing fresh and low-carb, while the citrus marinade doubles as a salad dressing—so nothing goes to waste. I often double the marinade because a spoonful on a salad later in the week tastes incredible. Family and friends always comment on the balance of citrus and garlic, and the bright herb hit from cilantro ties it together. It’s a great option for alfresco dinners, quick weeknights, or when you want something that looks like you tried harder than you did.

Ingredients

• Lime zest: 1.5 teaspoons finely grated (from one medium lime). Zest adds concentrated citrus oils—look for firm, fragrant fruit; avoid heavy green spots.
• Orange zest: 1.5 teaspoons finely grated. Use a navel or Valencia for sweetness; the oil in the zest gives depth beyond juice alone.
• Garlic: 3–4 cloves, minced. Fresh garlic brings pungency and complexity—use a microplane or fine mince to prevent large bites of raw garlic.
• Fresh cilantro: 2 tablespoons minced for the dressing, plus extra for garnish. Cilantro’s bright herbal notes complete the citrus flavors; flat-leaf parsley can substitute if you prefer.
• Lime juice: 2 teaspoons fresh. Fresh juice is brighter than bottled; measure after juicing to avoid over-acidic dressing.
• Orange juice: 1.5 tablespoons fresh. Adds sweet citrus balance—if you only have bottled, choose 100% juice with no added sugar.
• Olive oil: 6 tablespoons. Use a good-quality extra-virgin olive oil for flavor and mouthfeel; it emulsifies the dressing and helps coat the shrimp.
• Sea salt: 1/2–3/4 teaspoon in the dressing, plus more to season shrimp. Fine grain sea salt dissolves easily in the marinade.
• Black pepper or chipotle chili powder: 1/4 teaspoon for a mild heat or smokiness; chipotle adds depth if you want a spicier edge.
• Honey (optional): 1 teaspoon. Adds subtle sweetness and balances acidity—omit for Whole30 compliance or to keep it lower sugar.
• Shrimp: 1 pound peeled and deveined. Medium-large shrimp (about 31–40 count per pound) grill well—look for wild-caught or sustainably farmed choices.
• Zucchini: 3–4 medium, spiralized into noodles. Choose firm zucchini with glossy skin; spiralize just before serving to preserve texture.
• Additional sea salt: 1/4–1/2 teaspoon to sweat the zucchini and draw out excess water so the zoodles don’t turn soggy.
• Garnish: Extra cilantro leaves and a lime wedge for serving.

Instructions

Prepare the Marinade: In a small blender or bowl, combine the lime zest, orange zest, minced garlic, minced cilantro, lime juice, orange juice, salt, pepper or chipotle, and honey if using. If whisking by hand, mix until uniform. Slowly stream in the olive oil while blending or whisking to create an emulsion—this gives a silky coating to the shrimp. Taste and adjust salt or acidity. Reserve about 3 tablespoons for marinating the shrimp and keep the rest chilled for serving. Marinate the Shrimp: Place the peeled, deveined shrimp in a shallow container. Pour the reserved 3 tablespoons of dressing over the shrimp, tossing to coat evenly. Cover and refrigerate for at least 1 hour but no longer than 2 hours—acid will begin to cure the shrimp if left too long. Remove shrimp from the fridge 15 minutes before grilling to take off the chill. Spiralize and Sweat Zucchini: Spiralize the zucchini into long noodles and transfer them to a colander set over a bowl. Sprinkle with 1/4–1/2 teaspoon sea salt and toss gently to draw out water. Let the zoodles sweat for about an hour. After sweating, press the zoodles in a clean kitchen towel or paper towels to remove excess moisture; this prevents a watery final dish. Prepare the Grill: Preheat the grill to high heat (about 450–500°F). Clean and oil the grates well to prevent sticking—wipe a folded paper towel dipped in oil across the grates with tongs. Use skewers for small shrimp if you prefer easier flipping, but single-layer direct grilling works beautifully for even char. Grill the Shrimp: Remove shrimp from the marinade and shake off excess (do not wipe dry). Season lightly with sea salt and a pinch of black pepper. Place shrimp in a single layer on the hot grill, leaving space between each so they sear instead of steam. Grill until pink and opaque—about 2–3 minutes per side depending on size. Transfer to a plate and let rest briefly; overcooking will make shrimp tough. Assemble the Dish: Toss the drained zoodles with 2–3 tablespoons of the reserved dressing to coat lightly. Add the warm shrimp and gently fold to combine. Taste and adjust seasoning—add extra dressing if you want more brightness. Garnish with extra cilantro and serve immediately with lime wedges.

Storage Tips

Store leftover components separately: keep any extra dressing in an airtight jar in the refrigerator for up to 3 days. Cooked shrimp will keep in the fridge for 2 days in a sealed container; zoodles are best eaten the same day but spiralized raw zucchini will keep for 1–2 days in the fridge if well drained and wrapped in paper towels inside a container. Reheat shrimp briefly in a hot skillet for a minute to avoid rubberiness. Do not freeze assembled zoodles—texture degrades. For best quality, combine just before serving.

Ingredient Substitutions

If you can’t find cilantro, substitute flat-leaf parsley for a milder herbal touch. Swap lime for lemon juice if limes are out of season—use equal amounts. For a richer finish, add a tablespoon of butter to the shrimp just after grilling and let it melt over top. If you prefer a spicier version, increase chipotle powder to 1/2 teaspoon or add a pinch of red pepper flakes. To make the dish Whole30-compliant, omit the honey entirely—use extra orange juice to round the acidity instead.

Serving Suggestions

Serve the grilled shrimp and zoodles family-style on a large platter with lime wedges and extra dressing on the side. Pair with a simple arugula salad tossed in the same dressing for color contrast, or add a scoop of quinoa on the side for more heft. Garnish with chopped toasted almonds or pistachios for crunch, or a few thinly sliced radishes for a peppery snap. This plate also pairs beautifully with a chilled Sauvignon Blanc or a citrus-forward rosé.

Cultural Background

Grilling seafood with citrus is a technique found across many coastal cuisines—Mediterranean and Latin American traditions both use bright acid to balance richness and bring out seafood’s natural sweetness. This particular combination—cilantro, lime, orange, and garlic—leans toward a West Coast or Mexican-inspired profile. Using zucchini noodles is a modern, health-conscious adaptation that keeps the plate light while honoring the classic pairing of citrus and shellfish.

Seasonal Adaptations

In spring, swap cilantro for dill and add thin slices of radish for a peppery crunch. In winter, use roasted sweet potatoes as a warm base instead of zoodles to make this heartier—toss the roasted cubes with a little of the dressing and top with grilled shrimp. For summer grilling season, serve with charred corn and a few halved cherry tomatoes to amplify the bright, sunny flavors.

Meal Prep Tips

To streamline weeknight dinners, make the dressing up to 3 days ahead and spiralize zucchini the morning you plan to serve it—store zoodles in a container lined with paper towels to absorb moisture. Pre-clean your grill and measure spices the night before. If you’re prepping for lunches, grill shrimp and refrigerate separately; assemble zoodles and shrimp just before leaving the house or at the office for fresh texture.

This dish is one of those simple wins that still feels special: bright flavors, quick cooking, and a satisfying finish every time. I hope you enjoy it and make it your own—try the variations below and let me know which you prefer.