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These grilled chili lime shrimp zoodles are an easy, summery, refreshing low-carb dish that's full of flavor!
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Grilled Chili Lime Shrimp Zoodles

These grilled chili lime shrimp zoodles are an easy, summery, refreshing low-carb dish that's full of flavor!
Course Main Course
Cuisine American
Keyword grilled shrimp zoodles
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 2

Ingredients

  • 3/4 pounds medium shrimp thawed, peeled & deveined
  • 2 medium zucchini
  • 2 large handfuls baby arugula 

Marinade:

  • 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

Dressing:

  • 1 teaspoon lime juice
  • 1 teaspoon liquid honey
  • 1 tablespoon olive oil
  • 1 tablespoon chives chopped
  • Salt & pepper to taste

Instructions

  • Add marinade ingredients to a Ziploc bag. Shake to combine then add the shrimp and toss until they're coated. Marinate for 30 minutes - 1 hour. Don't leave them too long or their texture can change.
  • If using wooden skewers, soak them for 30 minutes to prevent burning and splintering. 
  • While the shrimp are marinating, you can prep your other ingredients. Spiralize the zucchini on the medium setting and add to a bowl, along with the arugula. 
  • Add the dressing ingredients to a small bowl and mix using a spoon. 
  • Once the shrimp are done marinating, thread them onto the skewers. Preheat your BBQ/grill to high, and grill for 2 min/side with the lid down (I like mine with a little char) or until they're cooked to your liking. 
  • Pour the dressing over the zoodles and arugula and toss to coat. You can take the shrimp off the skewers or leave them on. Serve immediately. 

Notes

  • Every BBQ/grill/grill pan is different, so please take my cooking time as a guideline only and ensure that your shrimp are cooked to your liking. I use a gas BBQ. 
  • This is the spiralizer I use. 
  • Serves 2 as an entree or 4 as an appetizer.