Grilled Chili Lime Shrimp Zoodles
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Unrated
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Prep Time
30 mins
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Cook Time
4 mins
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Total Time
34 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Grilled Chili Lime Shrimp Zoodles
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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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Ingredients
- 3/4 pounds Shrimp thawed, peeled & deveined, medium
- 2 zucchini medium
- 2 baby arugula large handfuls
Marinade:
- lime juice and zest of 1
- 1/2 teaspoon chili powder or more to taste
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 2 Italian seasoning dashes
- salt to taste
- black pepper to taste
Dressing:
- 1 teaspoon lime juice
- 1 teaspoon honey liquid
- 1 tablespoon olive oil
- 1 tablespoon chives chopped
- salt to taste
- black 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.
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