This Citrus Grilled Shrimp with Zoodles has been one of my favorite quick dinners since I first tinkered with it on an unusually warm spring evening. I wanted something light but punchy — shrimp for speed and protein, zucchini noodles for a fresh, low-carb base, and a citrus-forward dressing that both marinates and finishes the dish. The first time I served it, my partner closed their eyes after the first bite and said it tasted like sunshine. That memory sealed it as a repeat in our rotation.

I discovered the balance between citrus and garlic while experimenting with pantry staples and a bag of frozen shrimp. The marinade cuts through the natural sweetness of the crustacean and lifts the mild zucchini, while the brief grill time gives the shrimp an edge of char and the zoodles remain pleasantly al dente rather than mushy. This combination feels celebratory enough for guests yet simple enough for a busy weeknight. Whenever I bring it to a potluck, it disappears fast — people love the bright flavor and clean presentation.

Ingredients

• Lime zest: About 1 1/2 teaspoons of finely grated zest from one medium lime — use a microplane for the most aromatic, oil-rich zest that brightens the dressing.
• Orange zest: 1 1/2 teaspoons finely grated; choose a sweet orange and avoid white pith which is bitter — the zest adds sweet citrus oils that balance the lime.
• Garlic: 3–4 cloves, minced fine — fresh garlic gives immediate savory lift and melds with the citrus when left to sit.
• Cilantro: 2 tablespoons fresh, minced for the marinade and extra for garnish; select vibrant green bunches to avoid woody stems.
• Lime juice: 2 teaspoons fresh — adds sharp acidity that brightens the shrimp and cuts richness from the oil.
• Orange juice: 1 1/2 tablespoons fresh for natural sweetness and a softer citrus note that complements the lime.
• Olive oil: 6 tablespoons extra-virgin to emulsify the dressing; quality matters here because the oil carries most of the flavor.
• Sea salt and black pepper or chipotle: 1/2–3/4 teaspoon fine sea salt in the dressing and extra to season shrimp; 1/4 teaspoon black pepper or sub chipotle powder for a smoky kick.
• Honey (optional): 1 teaspoon to round the acidity — omit for Whole30 or lower-sugar preference.
• Shrimp: 1 pound peeled and deveined — large or jumbo work well; wild-caught or sustainably farmed is a personal choice for texture and flavor.
• Zucchini: 3–4 medium, spiralized into noodles — thicker spirals hold up better to dressing and heat than the very thin ribbons.
• Finishing cilantro: Extra leaves to garnish for color and a fresh herbal finish.

Instructions

Prepare the dressing: Combine lime zest, orange zest, minced garlic, minced cilantro, lime juice, and orange juice in a bowl or blender. Whisk briefly, then slowly stream in 6 tablespoons of olive oil to create an emulsion. Season with 1/2–3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper or chipotle. If using honey, add 1 teaspoon and whisk until smooth. Taste and adjust seasoning; the final dressing should be bright, slightly oily, and balanced between acid and citrus oils. Marinate the shrimp: Reserve about 3 tablespoons of the dressing for marinating and keep the rest refrigerated for serving. Toss the peeled and deveined shrimp into the reserved 3 tablespoons, ensuring each shrimp gets a thin coat. Cover and refrigerate at least 1 hour — the acid lightly seasons and flavors without cooking the shrimp fully. Avoid marinating much longer than 2 hours to prevent textural breakdown from the citrus. Spiralize and sweat the zucchini: Spiralize the zucchini into noodles and place them in a colander over a bowl. Sprinkle 1/4–1/2 teaspoon sea salt evenly and let them sit about 45–60 minutes to draw out moisture. After sweating, press the zoodles between paper towels or a clean kitchen towel to remove excess water — this prevents a watery plate when tossing with dressing. Prepare the grill: Preheat the grill to high heat (around 450–500°F if your grill has a thermometer). Clean and lightly oil the grates with a neutral oil or a high-smoke-point brush of olive oil to reduce sticking. Use tongs to test the grate temperature — a drop of water should sizzle and evaporate quickly. Grill the shrimp: Remove shrimp from the marinade, shaking off excess but keeping a light coating. Season lightly with sea salt and a grind of pepper. Place shrimp in a single layer on the hot grill, leaving space between each. Grill 2–3 minutes per side until they turn opaque and pick up light char — total about 4–6 minutes. Avoid overcooking; shrimp will firm up quickly and become rubbery if left too long. Assemble and serve: Let shrimp rest a minute off the heat, then toss with the drained zoodles and the remaining dressing to taste. Garnish with chopped cilantro and a final squeeze of lime if desired. Serve immediately while shrimp are warm and zoodles still have a pleasant bite.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep shrimp and zoodles separate from extra dressing — the zoodles will soften if left sitting in oil. Reheat shrimp quickly in a hot skillet for 1–2 minutes or enjoy chilled over a salad. Do not freeze zoodles after dressing; they will become watery on thawing. If you must freeze cooked shrimp, freeze plain shrimp only and thaw fully before recombining with freshly dressed zoodles.

Ingredient Substitutions

If you don’t have fresh oranges, use 1 tablespoon of high-quality bottled orange juice, but avoid concentrates. Swap cilantro for fresh parsley if you dislike cilantro’s flavor; use the same amount. For a smokier profile, replace 1/4 teaspoon black pepper with 1/4 teaspoon chipotle powder. If you can’t grill, sear the shrimp in a hot cast-iron skillet with a small spoonful of oil, about 1–2 minutes per side. To make it vegetarian, substitute firm tofu or halloumi (pan-grilled) but note the dish will no longer be seafood-forward.

Serving Suggestions

Serve this alongside a simple green salad or grilled corn for a fuller summer plate. Garnish with avocado slices for creaminess, or add a handful of toasted pepitas for crunch. A wedge of charred lime on the side encourages extra acidity for guests who like sharper flavors. For a dinner party, arrange on a large platter with cilantro and citrus slices for an attractive, shareable presentation.

Cultural Background

This preparation draws from coastal citrus traditions where bright citrus marinades are used to highlight seafood’s natural sweetness. While not tied to one strict culinary origin, the use of lime, orange, garlic, and cilantro evokes flavors common across Latin American and Caribbean shores. The grilling technique lends a universal charred note often found in seaside cookouts, pairing beautifully with quick-cooked vegetables in modern health-conscious cooking.

Seasonal Adaptations

In summer, use the freshest citrus available and add diced heirloom tomatoes for a light salsa. In winter, swap zucchini for quick-sautéed thin asparagus ribbons or use roasted spaghetti squash for a warmer base. For holiday gatherings, increase the marinade scale and roast the zoodles briefly with a touch of garlic before tossing to suit a cozier season.

Meal Prep Tips

For meal prep, spiralize all zucchini and store drained in paper-lined containers for up to 2 days. Marinate shrimp in single-portion bags and grill quickly on the day you eat or grill ahead and chill separately. Pack dressing on the side to maintain texture. This approach delivers plate-ready meals that assemble in minutes during a busy week.

Ultimately, this dish is about bright flavor, quick execution, and joyful sharing. I hope it becomes a go-to in your rotation too — small tweaks will make it feel wholly yours. Enjoy the freshness and the ease of a grilled shrimp dinner that actually tastes like sunshine.