If you’re craving a vibrant, fresh dish that perfectly balances zesty, spicy, and savory flavors, look no further than my absolute favorite Grilled Chili Lime Shrimp Zoodles Recipe. This dish is a beautiful harmony of tender, smoky shrimp and crisp, peppery zucchini noodles tossed in a light, citrusy dressing that pops with garlic and chili. It’s not just healthy and quick to make, but it also feels special enough for a casual dinner or impressing guests. Every bite takes you on a flavor-packed journey that livens up your palate and leaves you wanting more!
Ingredients You’ll Need
The magic of this Grilled Chili Lime Shrimp Zoodles Recipe lies in its straightforward ingredients, each chosen for their unique contribution to flavor, texture, and color. These essentials create a dish that feels indulgent without any fuss.
- 3/4 pounds medium shrimp (thawed, peeled & deveined): The star protein, providing juicy, tender bites with a lovely natural sweetness.
- 2 medium zucchini: Spiralized for fresh, crisp zoodles, adding lightness and crunch to the dish.
- 2 large handfuls baby arugula: Offers a peppery depth and vibrant green color that balances the tangy shrimp marinade.
- Juice & zest of 1 lime: Essential for bright citrus notes that lift the entire recipe.
- 1/2 teaspoon chili powder: Adds a smoky warmth and subtle heat, adjustable to your taste preference.
- 4 cloves garlic (minced): Provides rich, robust flavor that complements both shrimp and dressing.
- 1 tablespoon olive oil: Used twice in the recipe for marinating and dressing, it brings a silky texture and depth.
- 2 dashes Italian seasoning: Infuses herbaceous aromas for complexity and balance.
- Salt & pepper (to taste): Crucial seasonings that enhance all the ingredients naturally.
- 1 teaspoon lime juice: Added in the dressing for an extra citrus kick.
- 1 teaspoon liquid honey: Brings a subtle sweetness that mellows spices and ties flavors together.
- 1 tablespoon chives (chopped): Provides a gentle onion-like freshness to elevate the finishing touch.
How to Make Grilled Chili Lime Shrimp Zoodles Recipe
Step 1: Marinate the Shrimp
Start by combining the marinade ingredients—lime juice and zest, chili powder, garlic, olive oil, Italian seasoning, salt, and pepper—in a Ziploc bag. Shake well, then add your shrimp and toss to coat them evenly. Let your shrimp soak up these bold, bright flavors for 30 minutes to an hour, but no longer, as over-marinating can affect their texture.
Step 2: Prepare Skewers
If using wooden skewers to grill, soak them in water for about 30 minutes beforehand to prevent burning and splintering while on the heat. This little trick ensures a smooth grilling experience without distractions.
Step 3: Spiralize the Zucchini and Add Greens
While your shrimp is busy marinating, spiralize your zucchini using the medium setting for perfect zoodles—long, tender ribbons of fresh green goodness. Toss these noodles in a bowl along with the peppery baby arugula, which will add a lively crunch and contrast.
Step 4: Whip Up the Dressing
Mix the dressing ingredients separately: lime juice, honey, olive oil, chives, salt, and pepper. Stir until combined to create a fresh, tangy, and slightly sweet dressing ready to envelop your zoodles and greens with flavor.
Step 5: Grill the Shrimp
Thread your marinated shrimp onto the prepared skewers. Heat your BBQ or grill to high and cook the shrimp for about 2 minutes per side with the lid down to encourage that perfect char and smoky flavor. Shrimp cooks quickly, so keep an eye out—they’re done when they turn pink and firm to the touch.
Step 6: Toss and Serve
Pour the dressing evenly over the zoodles and arugula, then toss gently to ensure every strand is coated in that tangy goodness. You can serve your shrimp right on the skewers for a fun presentation or slide them off to mix in with the zoodles. Serve immediately to enjoy the freshest flavors and textures.
How to Serve Grilled Chili Lime Shrimp Zoodles Recipe
Garnishes
Adding a sprinkling of freshly chopped chives or thinly sliced green onions can boost the freshness and visual appeal. For an extra pop, a few lime wedges on the side invite guests to add their own citrus twist as they please!
Side Dishes
This dish holds its own beautifully but pairs wonderfully with a light, crisp side like a cucumber and tomato salad, or a slice of crusty whole-grain bread to soak up any dressing that drips. For something heartier, a small portion of quinoa or brown rice works well to round out the meal.
Creative Ways to Present
Serve the grilled shrimp skewered over a bed of zoodles on a large platter for a stunning centerpiece or plate individual portions in bowls for a casual, approachable vibe. You can even hollow out a zucchini boat and nestle the zoodles and shrimp inside for a playful presentation perfect for summer dinners.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zoodles and shrimp stored separately in airtight containers in the refrigerator to maintain freshness—combine them only when you’re ready to eat to keep the zoodles from getting soggy.
Freezing
While shrimp freezes well, zucchini noodles tend to lose their texture upon freezing. If you want to freeze part of this dish, store just the cooked shrimp in a freezer-safe container or bag for up to 2 months, and prepare fresh zoodles when ready to eat.
Reheating
Reheat shrimp gently in a skillet over medium heat or briefly under the broiler to avoid overcooking, while serving fresh zoodles cold or at room temperature tossed with the dressing—a refreshing contrast that keeps the dish lively.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure they’re fully thawed, peeled, and deveined before marinating so the flavors soak in properly and grilling is even.
What if I don’t have a spiralizer? Can I still make this dish?
Definitely! You can use a vegetable peeler to create long, thin ribbons or buy pre-made zucchini noodles from many grocery stores. The texture won’t be exactly the same, but the flavor will still shine.
How spicy is this dish? Can I adjust the heat?
The chili powder adds a gentle warmth that you can easily adjust—add more for a spicy kick or reduce if you prefer mild flavors. You can also swap chili powder for smoked paprika for a milder, smoky touch.
Is this dish gluten-free and keto-friendly?
Yes on both counts! The zoodles replace traditional pasta, and the shrimp and simple dressing keep carbs low, making this an excellent choice for gluten-free and keto lifestyles.
Can I cook the shrimp indoors instead of on the grill?
Certainly! You can pan-sear the shrimp in a hot skillet with a bit of olive oil for 2 minutes per side. This method still gives you a lovely sear and is perfect when the weather isn’t grill-friendly.
Final Thoughts
There’s something truly irresistible about the fresh, bold flavors in this Grilled Chili Lime Shrimp Zoodles Recipe. It’s a shining example of how simple, whole ingredients can come together to create a meal that feels vibrant, satisfying, and downright delicious. I can’t wait for you to try it, whether it’s a quick weeknight dinner or a weekend treat that delights your family and friends. Grab your skewers and zucchini, and get ready to enjoy every bright, zesty bite!
Print
Grilled Chili Lime Shrimp Zoodles Recipe
- Prep Time: 30 minutes
- Cook Time: 4 minutes
- Total Time: 34 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Chili Lime Shrimp Zoodles recipe is a fresh, light, and flavorful dish featuring marinated shrimp grilled to perfection and served over zucchini noodles tossed with arugula and a tangy lime dressing. It’s perfect for a quick, healthy meal with a zingy kick of chili and citrus.
Ingredients
Shrimp Marinade
- 3/4 pounds medium shrimp (thawed, peeled & deveined)
- Juice & zest of 1 lime
- 1/2 teaspoon chili powder (or more to taste)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- 2 dashes Italian seasoning
- Salt & pepper (to taste)
Zoodles & Salad
- 2 medium zucchini (spiralized on medium setting)
- 2 large handfuls baby arugula
Lime Dressing
- 1 teaspoon lime juice
- 1 teaspoon liquid honey
- 1 tablespoon olive oil
- 1 tablespoon chives (chopped)
- Salt & pepper (to taste)
Instructions
- Marinate the shrimp: Add marinade ingredients—lime juice & zest, chili powder, minced garlic, olive oil, Italian seasoning, salt, and pepper—to a Ziploc bag. Shake to combine, then add the shrimp and toss until coated. Marinate for 30 minutes to 1 hour, but avoid over-marinating to preserve shrimp texture.
- Prepare skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning and splintering during grilling.
- Prepare zoodles and arugula: While shrimp marinate, spiralize the zucchini using a medium setting and place noodles in a bowl with the baby arugula.
- Make the dressing: In a small bowl, mix lime juice, liquid honey, olive oil, chopped chives, salt, and pepper until well combined.
- Grill the shrimp: Thread the marinated shrimp onto the skewers. Preheat your BBQ or grill to high heat. Grill the shrimp with the lid down for about 2 minutes per side until they develop a light char and are cooked through.
- Toss and serve: Pour the dressing over the zucchini noodles and arugula, tossing to coat evenly. Serve immediately with shrimp either on or off the skewers.
Notes
- If wooden skewers are unavailable, metal skewers work well and do not require soaking.
- Adjust chili powder quantity to control spice level.
- Do not overcook shrimp to maintain juiciness and tenderness.
- The zucchini noodles soften quickly; serve immediately after dressing to avoid sogginess.
- For extra zest, add additional lime zest into the dressing.
