Citrus Grilled Shrimp and Zoodles

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

  • 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.
  • 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.
  • 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.
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  • For Full Instruction:

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