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6.25.17

Citrus Grilled Shrimp and Zoodles {Paleo, Whole30}

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Whole 30 Nut Free Egg Free No Added Sugar

Fresh citrus grilled shrimp and zoodles create a light, healthy and super tasty lunch or dinner!  A cilantro, lime, and orange vinaigrette acts as both a marinade and dressing for the dish, which can be served warm, or cold, as a zucchini noodle salad.  Gluten free, paleo, Whole30 friendly.  

It’s possible I’m just trying to rationalized my zoodle mania at the moment, but I truly don’t think you can ever have TOO MANY zoodle recipes.  Just in the same way no one would complain about too many pasta recipes – it’s just not possible to overdo it, in my opinion.  Especially when it’s summer, and summer squash seems to be abundant everywhere you turn.

Whether you grow your own or buy, I find it difficult to ignore the amazingly versatile green summer squash.   From chocolate to blueberry muffins to savory zoodles galore, you can always find a delicious way to use it for whatever you’re craving!

Anyway, while I definitely haven’t ignored zucchini, I HAVE been ignoring seafood for the most part.  Ugh, I really should stop doing that!  Unfortunately seafood doesn’t always get the best response around here, although shrimp is usually a winner.  Especially when paired with citrus!  Since it’s typically go-big-or-go-home for me, I went a little wild with the citrus in this recipe, and it complemented the shrimp so well.

To start off, I knew I wanted lime and cilantro – they seem to hate being separated, don’t you think?  However, I also wanted to sweeten it up just a bit with fresh orange juice PLUS just a touch of honey (if you don’t need to be Whole30 compliant.)  Truthfully, the honey is so minimal that you won’t miss it at all, and perhaps a splash more of orange juice would make up for the tiny bit of lost sweetness.

The dressing/marinade also contains both the zest from the lime and orange, which provides lots of tartness for the shrimp.  Make sure you grate the zest very finely and ONLY the colored part, not the white pith which can add bitterness.  The marinade is also flavored with quite a bit of garlic, so make sure to adjust to your preference, if necessary.

The same goes for the pepper you use – if you prefer your shrimp with some spice, adding chipotle pepper instead of black will make you swoon, I promise.  I’m a huge chipotle pepper fan, however, a little bit goes a long way, so add with caution if you decide to go that route.  As you can see, I’m giving you lots of options here with this dressing, but you really can’t go wrong no matter what you decide on.

The rest of this dish is easy peasy (lime) squeezy.  You marinate the shrimp for at least an hour, then grill and toss with your zoodles and the remaining dressing.  You can serve this cold/room temp, as a zoodle “salad” as I did, or lightly sauté the zoodles before tossing to have more of a “pasta dish”.

Either way, make sure you follow the directions in the recipe for “sweating” your zucchini noodles so you don’t wind up with overly watery zoodles.  Essentially, you salt them so they release tons of water over the course of an hour, and then drain all the water released.  No matter what I’m doing with my zucchini noodles, I always make sure to get as much water out of them as possible and it improves the taste and texture of the final dish.  Happy spiralizing, happy eating – now let’s start cooking!

Grilled Citrus Shrimp and Zoodles {Paleo, Whole30}

Citrus Grilled Shrimp and Zoodles {Paleo, Whole30}

Fresh citrus grilled shrimp and zoodles create a light, healthy and super tasty lunch or dinner! A cilantro, lime, and orange vinaigrette acts as both a marinade and dressing for the dish, which can be served warm, or cold, as a zucchini noodle salad. Gluten free, paleo, Whole30 friendly.
Author: Michele Rosen
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Course: Lunch/Dinner
Cuisine: Paleo, Whole30
Servings: 4 servings
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4.36 from 14 votes

Ingredients

For the dressing/marinade:

  • 1.5 tsp finely grated lime zest from one med lime
  • 1.5 tsp finely grated orange zest
  • 3-4 cloves garlic minced
  • 2 tbsp fresh minced cilantro
  • 2 tsp fresh lime juice
  • 1.5 Tbsp fresh orange juice
  • 6 Tbsp olive oil
  • 1/2-3/4 tsp fine grain sea salt plus more to season shrimp before cooking
  • 1/4 tsp black pepper OR chipotle chili powder for extra spice (1/4 tsp will add significant spice)
  • 1 tsp honey optional - adding honey makes the recipe no longer whole30 compliant

Shrimp and Zoodles:

  • 1 lb shrimp peeled and deveined
  • salt and pepper to season the shrimp right before cooking
  • 3-4 zucchini medium, spiralized, plus 1/4-1/2 tsp salt (to "sweat" the zucchini)
  • extra cilantro for garnish

Instructions

  1. To create the marinade, blend all ingredients on low, or whisk together in a bowl, except for olive oil, then stream the olive oil in with the blender running on low or while whisking.
  2. Pour the dressing into a container, and reserve 3 Tbsp of the dressing to marinate the shrimp. Cover and marinate in the refrigerator for at least one hour. The rest of the dressing should be covered and refrigerated until ready to use.
  3. Spiralize your zucchini and "sweat" them by placing in a colander over a bowl, and sprinkling with sea salt. This will release much of the water over the course of an hour, after which you can drain them and squeeze out excess water with paper towels. The zucchini can sweat while the shrimp marinates.
  4. Once ready to grill, turn the grill on high and brush lightly with olive oil. shake off excess marinade from the shrimp and discard, leaving a light coating of marinade on the shrimp. Season shrimp with a bit of sea salt and pepper, then put them on the hot grill, not allowing them to touch.
  5. Grill shrimp on each side until pink,opaque and just done - don’t overcook. Remove to a plate and allow them to cool a bit before tossing with zucchini noodles and desired amount of extra dressing.

Nutrition

Calories: 338kcal
Carbohydrates: 8g
Protein: 25g
Fat: 23g
Saturated Fat: 3g
Cholesterol: 285mg
Sodium: 1189mg
Potassium: 496mg
Fiber: 1g
Sugar: 5g
Vitamin A: 410IU
Vitamin C: 36.9mg
Calcium: 192mg
Iron: 3.1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Zucchini Noodles:


Want More Paleo Zucchini Noodle Ideas?  Try One of These!

Zucchini Pasta with Chicken and Scallion Avocado Sauce

Spicy Shrimp Marinara with Zucchini Noodles

Zucchini Noodles with Sun Dried Tomato Cream and Chicken

Spicy Sausage and Zucchini Noodle Egg Bake

Tell Me!

Do you prefer your zoodles hot or cold?

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Silina says

    June 25, 2017 at 5:16 pm

    5 stars
    Very easy n takes less time to prepare. Looks delicious.

    Reply
  2. Robin says

    June 25, 2017 at 7:27 pm

    Do you not cook the zucchini noodles?

    Reply
    • Michele says

      June 25, 2017 at 7:48 pm

      You can either “sweat” them and leave them raw, serving as a salad or lightly sauté prior to adding the shrimp and dressing 🙂

      Reply
  3. Michelle Teixeira says

    June 26, 2017 at 9:45 pm

    Just made this tonight, but instead I sautéed the zoodles. My gosh! It was AMAZING! The marinade is to die for! I loved all the flavor and my husband even had seconds. I can’t wait for my father in laws fresh garden zucchinis as this will be a summer favorite. Thanks!

    Reply
  4. Emily says

    June 27, 2017 at 10:54 am

    Ooh wow, it sounds like a really fresh delicious pasta(ish) dish. 🙂 And that’s cool that your family does like shrimp. I like shrimp if it’s cooked right; I’m probably too picky.

    Reply
  5. DeAnn says

    July 3, 2017 at 12:43 pm

    This looks absolutely delicious. I’m just curious about where you get your shrimp. Frozen or fresh? Honestly one of the main reasons I don’t eat as much seafood as I should is the sourcing! Obviously wild caught is the best but it still makes me nervous for some reason. 🙂

    Reply
    • Michele says

      July 4, 2017 at 7:56 pm

      Haha I’m sort of the same way. I always buy wild caught from my local store but I’m curious where some of it’s really coming from. I’ve always purchased frozen in order to save $$ too, so that’s another issue!

      Reply
  6. Luisa1979 says

    July 21, 2017 at 5:04 pm

    Hello admin, do you monetize your paleorunningmomma.com ?
    There is easy method to earn extra money every month, just
    search on youtube – How to earn $25/hour selling
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    Reply
  7. Margaret Dame says

    August 28, 2017 at 3:25 pm

    5 stars
    Michele,

    Love your website. I eat 100% gluten free and have for 5 years for medical reasons.
    Today is my first day your website however I’am use To seeing the nutriltional valuey after each recipe. Also I ‘am a lifetime member of weight watchers and user of the
    point system.

    Margaret Dame

    Reply
    • Michele says

      September 1, 2017 at 12:32 pm

      I’m using a new recipe plugin to show nutrition and will be updating older recipes too. However it won’t be showing points, just nutrition facts.

      Reply
  8. Jessir says

    September 25, 2017 at 6:27 pm

    What is the serving size??

    Reply
  9. Stef says

    January 16, 2019 at 8:44 am

    Is the nutrition information for the whole recipe or for one serving? If it’s for one serving, what is the serving size?

    This looks amazingly delicious!

    Reply
  10. Roxanne Estela says

    February 24, 2019 at 3:44 pm

    5 stars
    So, so, so good.
    I didn’t sweat them as long, added butter to the marinade, and didn’t use zest, just juice. Boyfriend loved it.

    Reply
  11. Misty Whitehead says

    July 9, 2019 at 8:50 pm

    My family loved it! I didn’t read the instructions before making though and I dumped all of the marinade onto the shrimp ?. So I ended up just sauteeing the zoodles and marinade until thoroughly cooked, grilled the shrimp. It was delicious!!

    Reply
  12. Nelofar Shaik says

    August 5, 2019 at 5:25 am

    5 stars
    Firstly I am bad at slicing my zucchini. Bought a cutter and so am eagerly trying to do something.
    Your recipe is a great booster in terms of nutritional value too.
    Great job

    Reply
  13. Suzanne Burton says

    August 10, 2020 at 9:20 pm

    5 stars
    This recipe is really delicious. I did half black pepper and half Chipotle Chili Powder and it had a nice little kick! It was even better the next day! I loved the trick of sweating the zoodles and I heated them up. Will definitely be making this again!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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