The first time I made this Grilled Shrimp with Zucchini Noodles, it was an instant sensation in my household. We were looking for something light yet satisfying, packed with flavor but not heavy, especially during the warmer months. Honestly, I was slightly skeptical about whether zucchini noodles, or ‘zoodles’, could truly replace traditional pasta in terms of satisfaction. But the combination of smoky, perfectly grilled shrimp, infused with garlic and lemon, tossed with vibrant, slightly crisp zucchini noodles and a simple, bright sauce? It was a revelation. My partner, usually a pasta purist, asked for seconds, and even the kids, initially wary of the green ‘spaghetti’, were won over by the delicious shrimp and the overall freshness of the dish. It’s since become a staple in our rotation, beloved for its speed, its health benefits, and its undeniably delicious taste. It feels gourmet enough for guests but is genuinely easy enough for a busy weeknight. This recipe isn’t just food; it’s a vibrant plate of sunshine that proves healthy eating can be incredibly enjoyable and full of flavor.

Ingredients

Here’s what you’ll need to create this delightful dish:

• Large Shrimp: 1.5 lbs (about 20-25 count per pound), peeled and deveined, tails on or off (Your preference! Peeled and deveined saves prep time and makes for easier eating).
• Zucchini: 4 medium (about 2 lbs total) (These will be transformed into delicious, low-carb noodles, forming the base of our dish).
• Olive Oil: 1/4 cup, plus 2 tablespoons extra virgin olive oil (Used for the marinade and for dressing the zoodles, providing healthy fats and flavor).
• Garlic: 4 cloves, minced (Fresh garlic is key for infusing the shrimp and the sauce with pungent flavor).
• Lemon: 1 large (You’ll use both the zest and the juice, adding brightness and acidity to cut through the richness).
• Red Pepper Flakes: 1/4 – 1/2 teaspoon (Adjust to your spice preference; adds a gentle warmth).
• Dried Oregano: 1 teaspoon (Adds a classic Mediterranean herbaceous note).
• Salt: 1 teaspoon, divided (Essential for seasoning the shrimp and the final dish).
• Black Pepper: 1/2 teaspoon, freshly ground (Adds a pungent kick; freshly ground is always more flavorful).
• Fresh Parsley: 1/4 cup, chopped (For garnish and a burst of fresh, herbaceous flavor at the end).
• Optional: Cherry Tomatoes: 1 cup, halved (Adds bursts of sweetness, color, and acidity).
• Optional: Grated Parmesan Cheese: 1/4 cup (For serving, adds a salty, umami depth, though omit for dairy-free).

Instructions

Follow these steps for perfectly grilled shrimp and tender-crisp zucchini noodles:

1. Prepare the Shrimp Marinade: In a medium bowl, combine 1/4 cup olive oil, minced garlic, lemon zest (reserve the juice for later), red pepper flakes, dried oregano, 1/2 teaspoon salt, and black pepper. Whisk together until well combined.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss gently to ensure every shrimp is well coated. Cover the bowl and refrigerate for at least 15-30 minutes. Avoid marinating for much longer than 30 minutes, especially with the lemon zest, as the acid can start to ‘cook’ the shrimp slightly, affecting the texture.
3. Preheat the Grill: While the shrimp marinates, preheat your outdoor grill or indoor grill pan to medium-high heat (around 400-450°F or 200-230°C). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Clean the grill grates well.
4. Spiralize the Zucchini: While the grill heats up, prepare your zucchini noodles. Wash the zucchini thoroughly. Using a spiralizer (use the blade that creates spaghetti-like strands), spiralize all the zucchini. If you don’t have a spiralizer, you can use a julienne peeler or even a standard vegetable peeler to create long, thin ribbons.
5. Prepare the Zucchini Noodles (Optional but Recommended): Place the spiralized zucchini noodles in a colander set over a sink or bowl. Sprinkle lightly with the remaining 1/2 teaspoon of salt and toss gently. Let the zoodles sit for about 10-15 minutes. This process helps draw out excess moisture, preventing a watery final dish. After 10-15 minutes, gently squeeze the zucchini noodles (either with your hands or by pressing them down in the colander) to remove as much water as possible. Pat them dry thoroughly with paper towels. Set aside. This step is crucial for achieving a good texture.
6. Skewer the Shrimp (Optional): Thread the marinated shrimp onto skewers. This makes them easier to handle on the grill and ensures even cooking. If not using skewers, you can place them directly on the grill grates or use a grill basket. Discard any leftover marinade in the bowl.
7. Grill the Shrimp: Lightly oil the preheated grill grates to prevent sticking. Place the shrimp skewers (or individual shrimp) on the hot grill. Grill for approximately 2-3 minutes per side. Shrimp cook very quickly! They are done when they turn pink and opaque and curl slightly. Be careful not to overcook, as they will become tough and rubbery. Look for a firm texture and opaque flesh throughout.
8. Prepare the Sauce/Dressing: While the shrimp is grilling (or immediately after removing it), prepare the simple sauce. In a large skillet or sauté pan (large enough to hold the zoodles later), heat the remaining 2 tablespoons of olive oil over medium heat. If using cherry tomatoes, add them now and sauté for 2-3 minutes until they just start to soften and blister.
9. Warm the Zoodles (Optional – choose your method): You have a few options for the zoodles, depending on your preference:
   • Serve Raw: For the freshest, crispest texture, you can skip heating them altogether and simply toss the raw, dried zoodles with the sauce components later.
   • Lightly Sauté: Add the patted-dry zucchini noodles to the skillet with the warm olive oil (and tomatoes, if using). Toss gently for only 1-2 minutes, just until they are heated through but still retain a slight crunch (al dente). Do not overcook, or they will become mushy.
   • Blanch: Briefly plunge the zoodles into boiling water for 30-60 seconds, then immediately transfer to an ice bath to stop the cooking. Drain very well and pat dry. This method also yields a tender-crisp texture.
10. Combine and Finish: Remove the skillet from the heat (if you sautéed the zoodles). Add the freshly squeezed juice from the reserved lemon to the skillet. If you didn’t sauté the zoodles, you can gently warm the olive oil and lemon juice in the skillet first, then toss with the raw zoodles. Add the grilled shrimp (removed from skewers if used) to the skillet with the zucchini noodles.
11. Toss and Serve: Gently toss everything together – the grilled shrimp, zucchini noodles, lemon juice, olive oil (and tomatoes, if using). Taste and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes.
12. Garnish and Serve Immediately: Transfer the Grilled Shrimp with Zucchini Noodles to serving plates or a large platter. Garnish generously with fresh chopped parsley and optional grated Parmesan cheese. Serve immediately for the best texture and temperature.

Nutrition Facts

(Approximate values based on 4 servings, may vary based on specific ingredient sizes and amounts used)

• Servings: 4
• Calories per Serving: Approximately 350-450 kcal (A relatively light yet satisfying meal, primarily from lean protein and healthy fats).
• Protein: Approximately 35-40g (Excellent source of lean protein from the shrimp, crucial for muscle maintenance and satiety).
• Net Carbohydrates: Approximately 8-12g (Significantly lower in carbs compared to traditional pasta dishes, making it suitable for low-carb and keto-friendly diets. Net carbs = Total Carbs – Fiber).
• Fiber: Approximately 3-5g (Primarily from the zucchini, contributing to digestive health and helping with fullness).
• Healthy Fats: Approximately 18-25g (Mainly monounsaturated fats from the olive oil, beneficial for heart health).

Preparation Time

This dish comes together relatively quickly, making it ideal for weeknights:

• Prep Time: 20 minutes (Includes spiralizing zucchini, mincing garlic, prepping shrimp if needed).
• Marinating Time: 15-30 minutes (Essential for flavor infusion).
• Cook Time: 10-15 minutes (Includes grilling shrimp and warming zoodles/sauce).
• Total Time: Approximately 45-60 minutes (From start to finish, a fresh and healthy meal is on the table in about an hour).

How to Serve

Presenting this dish well enhances the dining experience. Here are some ideas:

• Family Style:
  • Arrange the zucchini noodles on a large, attractive platter.
  • Nestle the grilled shrimp attractively on top of or tossed throughout the zoodles.
  • Scatter the halved cherry tomatoes (if using) for pops of color.
  • Sprinkle generously with fresh chopped parsley.
  • Offer grated Parmesan cheese and extra red pepper flakes in small bowls on the side for guests to add as they please.
• Individual Plates:
  • Create a bed of zucchini noodles on each plate using tongs, perhaps swirling them slightly for height.
  • Arrange 5-7 grilled shrimp artfully on top of the noodles.
  • Dot with cherry tomatoes around the shrimp.
  • Garnish with a sprinkle of parsley over each serving.
  • Finish with a light drizzle of extra virgin olive oil or a final squeeze of lemon, if desired.
• Accompaniments:
  • Wine Pairing: A crisp white wine like Sauvignon Blanc, Pinot Grigio, or even a dry Rosé complements the lemon and shrimp beautifully.
  • Bread: While it’s a low-carb dish, a side of crusty bread (like a baguette) is nice for soaking up any leftover lemony sauce, if you’re not strictly avoiding carbs.
  • Simple Green Salad: A light salad with a vinaigrette dressing can round out the meal without adding heaviness.
• Presentation Touches:
  • Serve with lemon wedges on the side for those who like extra citrusy brightness.
  • Ensure the shrimp have nice grill marks for visual appeal.
  • Use a vibrant bowl or platter to contrast with the green zoodles and pink shrimp.

Additional Tips

Maximize your success and flavor with these helpful tips:

1. Don’t Over-Marinate Shrimp: Shrimp is delicate. Marinating for longer than 30-45 minutes, especially with acidic ingredients like lemon juice (or even zest, which has oils), can start to break down the protein, resulting in a mushy texture after cooking. Stick to the 15-30 minute window for the best results.
2. Pat Zucchini Noodles DRY: This is arguably the most crucial step for avoiding a watery dish. Salting the zoodles helps draw out moisture, but thoroughly patting them dry with paper towels or a clean kitchen towel afterwards is essential. Squeeze gently but firmly.
3. Avoid Overcooking Zoodles: Zucchini noodles cook incredibly fast. If you choose to sauté them, it should literally be for 1-2 minutes maximum, just to take the raw edge off and warm them through. They should still have a pleasant bite (al dente). Overcooking turns them limp and watery. Serving them raw, tossed with the warm sauce and shrimp, is often the safest bet for texture.
4. High Heat for Grilling Shrimp: Use medium-high to high heat for grilling shrimp. This allows you to get nice grill marks and cook them quickly before they dry out. They only need 2-3 minutes per side. As soon as they turn pink and opaque, they’re done.
5. Shrimp Size Matters: While the recipe calls for large shrimp (20-25 count), you can use other sizes. Just adjust the grilling time accordingly. Smaller shrimp will cook even faster (maybe 1-2 minutes per side), while colossal shrimp might need 3-4 minutes per side. Watch them closely.
6. Spiralizer Alternatives: No spiralizer? No problem! You can achieve a similar result using:
   • Julienne Peeler: Creates thin, straight noodle-like strands.
   • Mandoline Slicer: Use the julienne blade attachment. Be very careful with mandolines!
   • Vegetable Peeler: Create wide, flat ribbons (like pappardelle) by peeling down the length of the zucchini.
7. Ingredient Variations: Feel free to customize!
   • Veggies: Add other quick-cooking vegetables like sliced bell peppers, asparagus tips, or snap peas to the grill or sauté pan.
   • Herbs: Swap parsley for fresh basil, mint, or dill.
   • Spice: Add a pinch of smoked paprika to the marinade for a different smoky dimension, or increase the red pepper flakes for more heat. A finely minced chili pepper could also be added.
   • Flavor Boost: A splash of white wine added to the pan when warming the sauce/zoodles can add another layer of flavor (let it reduce slightly).
8. Make-Ahead Components: While the dish is best assembled fresh, you can prep components ahead:
   • Spiralize the zucchini noodles and store them in an airtight container lined with paper towels (to absorb moisture) in the refrigerator for up to 2 days. Don’t salt them until just before using.
   • Make the marinade (without the shrimp) and store it in the fridge for a day or two.
   • Chop the parsley and mince the garlic ahead of time. This makes assembly much quicker on the day.

FAQ Section

Here are answers to some frequently asked questions about this Grilled Shrimp with Zucchini Noodles recipe:

1. Q: Can I use frozen shrimp?
   • A: Yes, absolutely! Just make sure the frozen shrimp are completely thawed before marinating and grilling. Thaw them safely overnight in the refrigerator or, for a quicker method, place them in a colander under cold running water for 5-10 minutes. Pat the thawed shrimp thoroughly dry with paper towels before adding them to the marinade; excess water will dilute the flavor and prevent proper searing/grilling.
2. Q: I don’t have an outdoor grill. What are other cooking options for the shrimp?
   • A: You have several great options!
     • Grill Pan: Use a cast iron grill pan on your stovetop over medium-high heat. You’ll still get nice grill marks.
     • Sauté: Cook the marinated shrimp in a large skillet over medium-high heat with a little olive oil for 2-3 minutes per side.
     • Broil: Arrange the shrimp in a single layer on a baking sheet and broil on high for 2-4 minutes, watching closely to prevent burning. You may want to flip them halfway through.
3. Q: How do I prevent my zucchini noodles from becoming watery?
   • A: This is a common challenge! The keys are: 1) Salt the raw zoodles and let them sit in a colander for 15-20 minutes to draw out water. 2) Squeeze them gently but firmly to remove excess liquid. 3) Pat them thoroughly dry with paper towels. 4) MOST IMPORTANTLY: Do not overcook them. Either serve them raw/room temperature tossed with the warm shrimp and sauce, or sauté them for only 1-2 minutes maximum.
4. Q: Can I make this recipe ahead of time?
   • A: This dish is best served fresh, as zucchini noodles can become watery upon reheating, and grilled shrimp can become tough. However, you can prep components in advance (see Tip #8). If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warmed through, or enjoy cold or at room temperature like a pasta salad.
5. Q: Is this recipe suitable for meal prep?
   • A: It can be adapted for meal prep with caveats. Cook the shrimp and spiralize the zucchini. Store them separately in airtight containers in the fridge. Keep the sauce components (lemon juice, remaining oil, seasonings) separate as well. When ready to eat, you can gently reheat the shrimp (or eat cold) and toss everything together. The zoodles are often best added raw or only very lightly warmed just before eating to maintain texture. It won’t be quite the same as fresh, but it’s a viable option.
6. Q: Can I make this recipe vegetarian or vegan?
   • A: Easily! For a vegetarian version, substitute the shrimp with grilled halloumi cheese, pan-fried chickpeas (tossed in the same marinade spices), or baked tofu/tempeh cubes. For a vegan version, use the tofu, tempeh, or chickpea option and omit the optional Parmesan cheese (or use a vegan Parmesan alternative). Ensure your marinade ingredients are vegan.
7. Q: What other vegetables work well in this dish?
   • A: Lots! You could add grilled asparagus spears, sautéed mushrooms, bell pepper strips (red or yellow add nice color), steamed broccoli florets, or sun-dried tomatoes (packed in oil, drained). Just be mindful of cooking times – add heartier vegetables earlier in the cooking process if sautéing. If grilling, skewer compatible vegetables alongside the shrimp.
8. Q: My shrimp marinade didn’t seem very flavorful. What went wrong?
   • A: A few things could be at play: 1) Ensure you used fresh, potent garlic and lemon zest. 2) Don’t skip the 15-30 minute marinating time – it’s crucial for flavor absorption. 3) Make sure the shrimp were patted dry before marinating; excess water dilutes the marinade. 4) Season adequately with salt and pepper – these are fundamental flavor enhancers. 5) Ensure the shrimp weren’t overcrowded on the grill or pan, allowing them to sear rather than steam. High heat helps lock in flavor.

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