Fish & Seafood, Food, Meat, Pasta

Citrus Shrimp & Zoodles

This dish is great! It’s light, refreshing and easy to whip together!

Note: if you have the time, try to marinade the shrimp in the dressing ahead of time. Marinating for at least 1 hour is ideal, but if you’re like me and forget most of the time, just throw it in a bag to marinade while you prepare the rest of the dinner.

Citrus Shrimp & Zoodles

Author Jenna Luchau


Shrimp & Zoodle Ingredients:

  • 1 lb shrimp peeled and deveined
  • 3-4 zucchini

Marinade/Dressing Ingredients:

  • 1.5 tsp finely grated lime zest
  • 2 tsp finely grated orange zest
  • 3-4 cloves garlic minced
  • 2 tbsp fresh minced cilantro
  • 2 tsp fresh lime juice from the same lime as above
  • 2 Tbsp fresh orange juice
  • 6 Tbsp olive oil
  • 1/2-3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp honey


  1. Create the marinade by blending all ingredients together. Pour 3 TBSP of this over the shrimp in either a Ziploc baggie or a glass container. Cover and place in the fridge to marinate for at least an hour. The rest of the dressing should be covered and refrigerated (we'll be using that later).

    Note: for the zest, I use this handy little zester. It's only $7 and makes life quite a bit easier!

  2. Spiralize your zucchini into a colander and place either in the sink or over a bowl. Sprinkle with salt and allow the zucchini to "sweat" out the moisture while your shrimp marinates. Squeeze out excess moisture with a paper towel.

  3. When you're ready to grill, heat up a skillet over medium heat. Add the shrimp WITH the sauce and allow to slowly cook. Make sure the shrimp is not allowed to touch each other.

  4. Cook each side until pink and cooked through. Move the shrimp to a plate.

  5. Add the zucchini noodles to the same pan and coat with about 1-2 tsp of olive oil. Constantly stir the noodles until they are warmed through - only about 1-2 minutes. The idea is that you want to warm them up, but don't allow them to start cooking as they get soggy very quickly. Remove from heat.

  6. Portion the zucchini noodles out into bowls, top with the shrimp, and use the remaining marinade as a dressing to season to taste. 

  7. Enjoy!

Recipe Notes

Recipe adapted fromĀ Paleo Running Mama.

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