These grilled chili lime shrimp zoodles make a simple, summery, low‑carb meal that’s bright, refreshing, and packed with flavor.

Fans of zucchini noodles will appreciate how quickly this comes together. The base is a light salad of spiralized zucchini and peppery arugula dressed with a citrusy vinaigrette, then finished with chili‑lime marinated shrimp grilled to perfection. It’s perfect for warm evenings when you don’t want to heat up the kitchen—just fire up the grill and you’re ready to eat.

The shrimp soak briefly in a marinade of lime, garlic, chili powder, olive oil and Italian seasoning. I keep the heat moderate, but increase the chili powder if you prefer more spice. Grill the shrimp quickly—about two minutes per side—so they remain tender with a light char.

The zoodles and arugula are tossed in a simple dressing of lime juice, honey and olive oil, with chopped chives for a fresh oniony note. Serve immediately so the zucchini retains its texture. You can leave the shrimp on skewers for a relaxed presentation or remove them and pile them on top for easier eating.

Grilled Chili Lime Shrimp Zoodles

By Natasha Bull

These grilled chili lime shrimp zoodles are an easy, summery, refreshing low‑carb dish that’s full of flavor. Serve as a light main for two or as an appetizer for a small gathering.

Prep: 30 mins
Cook: 4 mins
Total: 34 mins
Servings: 2 (entrée) / 4 (appetizer)

Ingredients

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

Marinade

Juice and 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 and pepper, to taste

Dressing

1 teaspoon lime juice
1 teaspoon liquid honey
1 tablespoon olive oil
1 tablespoon chives, chopped
Salt and pepper, to taste

Instructions

Combine the marinade ingredients in a resealable bag or shallow dish. Add the shrimp and toss to coat evenly. Marinate in the refrigerator for 30 minutes to 1 hour. Avoid marinating longer than this to prevent a change in shrimp texture.
If you plan to use wooden skewers, soak them in water for at least 30 minutes to reduce burning and splintering.
Spiralize the zucchini on the medium setting. Place the zoodles in a large bowl with the arugula.
Whisk the dressing ingredients together in a small bowl until combined.
Thread the marinated shrimp onto skewers. Preheat the grill to high. Grill the shrimp with the lid closed for about 2 minutes per side, or until they are opaque and cooked through. Cooking times may vary by grill—use these times as a guideline.
Toss the zoodles and arugula with the dressing to coat. Serve immediately with the grilled shrimp on top—either left on the skewers for presentation or removed for easier eating.

Notes & Tips

Grills vary—gas, charcoal, and grill pans each have different heat characteristics. Adjust cooking times accordingly and watch the shrimp closely to avoid overcooking.
This recipe serves 2 as a main course or 4 as an appetizer.
If you prefer, swap the chives for thinly sliced green onions, and add a handful of chopped cilantro for extra brightness.
For the freshest texture, serve the zoodles immediately after dressing; they will soften if dressed too far in advance.
Enjoy with a chilled glass of white wine or a light, citrusy beverage to complement the lime and chili flavors.

I love the warmer weather and find this recipe ideal for outdoor meals—no oven required. A quick note from my life: I got my first spring sunburn the other day, so I’ve stocked up on sunscreen and am actually planning to use it. If you have questions or feedback, leave a comment below—I’d love to hear how your zoodles turn out.

If you enjoy shrimp zoodles, try my 15 minute garlic shrimp zoodles recipe for another quick, flavorful option.