This Citrus Grilled Shrimp with Zoodles recipe has been my go-to for warm evenings when I want something light but full of flavor. I first discovered the balance of lime and orange zest while improvising with what was in my refrigerator one summer; the bright aromatics cut through the natural sweetness of shrimp and turned a simple weeknight dinner into something that felt celebratory. The contrast between the smoky, charred edges of the shrimp and the cool, slightly crunchy zucchini noodles gives each bite a satisfying textural interplay that always gets a thumbs up at my table.

I remember the first time I made this for a small dinner with friends. I hurriedly spiralized the zucchini while the shrimp were marinating, and when they hit the grill the backyard filled with citrusy steam and garlic. One of my guests, who usually avoids low carb options, took two servings and asked for the recipe. That reaction sealed this dish as a summer staple. It is fast enough for a weekday, elegant enough for guests, and versatile for dietary preferences when you skip the honey.

Ingredients

• Lime zest and juice: Use 1 1/2 teaspoons finely grated lime zest and 2 teaspoons fresh lime juice. Choose a firm, juicy medium lime. The zest carries concentrated oils that brighten the shrimp and dressing without added liquid.
• Orange zest and juice: Use 1 1/2 teaspoons finely grated orange zest and 1 1/2 tablespoons fresh orange juice. A sweeter orange like navel works well and rounds acidity with sweetness.
• Garlic: 3 to 4 cloves, minced. Fresh garlic offers pungency and browning that canned or powdered garlic cannot replicate.
• Cilantro: 2 tablespoons fresh minced in the dressing plus extra for garnish. Use stems and leaves for flavor economy, but avoid woody stems.
• Olive oil: 6 tablespoons extra virgin olive oil to emulsify the dressing and add richness that helps the shrimp char evenly.
• Honey: 1 teaspoon optional. Adds balance to the citrus but removes Whole30 compliance. Omit if avoiding added sweeteners.
• Sea salt and pepper: 1/2 to 3/4 teaspoon fine sea salt in the dressing and extra for seasoning shrimp. Use black pepper or 1/4 teaspoon chipotle chili powder for a smoky kick.
• Shrimp: 1 pound peeled and deveined. Use medium to large shrimp, 21 to 25 count per pound gives good grill presence and cooks quickly.
• Zucchini: 3 to 4 medium zucchini, spiralized into noodles. Choose firm, uniformly sized zucchini for even noodle thickness. You'll salt them lightly to release excess water.

Instructions

Prepare the Marinade: Combine 1 1/2 teaspoons lime zest, 1 1/2 teaspoons orange zest, 3 to 4 minced garlic cloves, 2 tablespoons minced cilantro, 2 teaspoons lime juice, 1 1/2 tablespoons orange juice, 1/2 to 3/4 teaspoon fine sea salt, 1/4 teaspoon black pepper or 1/4 teaspoon chipotle chili powder, and 1 teaspoon honey if using. Whisk these together, then slowly stream in 6 tablespoons olive oil while whisking to emulsify. If you have a small blender pulse on low, adding oil in a steady stream creates a smoother dressing. Marinate the Shrimp: Reserve about 3 tablespoons of the dressing for marinating. Place 1 pound cleaned shrimp in a shallow container, pour the reserved 3 tablespoons over them, stir to coat, cover, and refrigerate for at least 1 hour. Do not marinate longer than 2 hours or the acid will start to change texture. Spiralize and Sweat Zucchini: Spiralize 3 to 4 medium zucchini into noodles and place them in a colander over a bowl. Sprinkle with 1/4 to 1/2 teaspoon sea salt and let them sweat for about an hour. After sweating, press the noodles gently between paper towels to remove excess moisture. This prevents a watery final dish and keeps the zoodles pleasantly toothsome. Prepare the Grill: Preheat the grill to high heat. Clean and brush the grates and lightly oil them using a high smoke point oil on a folded paper towel held with tongs to prevent sticking. Hot grates give a quick sear without prolonged cooking that dries shrimp out. Grill the Shrimp: Remove the shrimp from the marinade and shake off excess, keeping a light coating. Season with a pinch of sea salt and black pepper. Place the shrimp on the hot grill in a single layer without overcrowding; grill about 2 to 3 minutes per side until opaque and just pink. Look for firm texture and defined char marks. Overcooked shrimp will be rubbery so watch closely. Assemble the Dish: Let shrimp rest for a minute, then toss with the drained zoodles and the remaining dressing to taste, using more if you like a saucier finish. Garnish with extra cilantro and serve immediately so the zoodles remain crisp and the shrimp warm.

Storage Tips

Store leftover shrimp and zoodles in an airtight container in the refrigerator for up to 48 hours. For best texture keep the dressing separate and add just before serving when reheating. Reheat gently in a skillet over medium low heat just until warmed through, or toss cold as a quick salad. Do not freeze the zoodles as thawing will create a watery texture; if you must freeze, freeze cooked shrimp only for up to 3 months in a sealed freezer bag.

Ingredient Substitutions

If you do not have fresh citrus, use 2 teaspoons bottled lime juice and 2 teaspoons bottled orange juice, but increase zest where possible to retain aromatic oils. Swap cilantro for flat leaf parsley if you dislike cilantro for a fresher, less citrusy finish. For heat, replace black pepper with a 1/4 teaspoon of smoked paprika or cayenne. To make the dish vegan, replace shrimp with 12 ounces firm tofu cut into 3 4 centimeter slabs and grill on a well oiled grate after pressing to remove moisture.

Serving Suggestions

Serve this as a light main with a simple side salad of cucumber, radish, and a splash of the remaining dressing. For a heartier plate add a small serving of warm quinoa or jasmine rice on the side. Garnish with extra cilantro leaves, thinly sliced scallions, and a wedge of lime for guests to squeeze. It pairs well with a crisp white wine or a sparkling water with a twist of citrus.

Cultural Background

The technique of marinating seafood in citrus has roots across coastal cuisines where acid brightens natural flavors and shortens cooking time. This version borrows from Latin American citrus profiles with lime and cilantro while the quick grilling and zoodle accompaniment speak to contemporary health conscious trends. The combination highlights how classic flavor building blocks can be adapted into modern, low carb formats.

Seasonal Adaptations

In summer use the freshest zucchini and citrus possible. In winter swap zucchini for peeled cucumber ribbons and orange for blood orange or tangerine when in season. Add a handful of toasted almonds in autumn for texture and replace cilantro with parsley in colder months when cilantro is less bright.

Meal Prep Tips

Prep the dressing up to 3 days ahead and keep refrigerated. Spiralize zucchini the morning of serving and sweat in the fridge while marinating shrimp. Pack shrimp and zoodles separately for lunches to preserve texture; carry dressing in a small jar and combine at the last minute. Use airtight glass containers for best freshness and easy reheating.

This dish celebrates bright citrus, quick grill time, and the crisp bite of zucchini noodles. It is approachable, adaptable, and consistently satisfying. Try it once and you will likely find it earning a regular slot in your weeknight rotation.