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!

Prep Time 30 minutes | Cook Time 4 minutes | Total Time 34 minutes



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


  • 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


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


  1. 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.
  2. If using wooden skewers, soak them for 30 minutes to prevent burning and splintering. 
  3. 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. 
  4. Add the dressing ingredients to a small bowl and mix using a spoon. 
  5. 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. 
  6. 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. 

Recipe 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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