This Thai-inspired grilled shrimp with zucchini noodles delivers bold coconut and lime flavors in under 30 minutes, making it ideal for weeknight dinners when you want to stay low-carb without sacrificing taste. With 28g of protein per serving and only 7g net carbs, it’s a filling, macro-friendly meal that’s equally great fresh off the grill or prepped ahead.
Recipe
Thai-Inspired Grilled Shrimp and Zucchini Noodles
Nutrition Per Serving
285Calories
28gProtein
7gCarbs
15gFat
Ingredients
- 1.2 kg large shrimp, peeled and deveined
- 3 tbsp coconut oil, melted
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp coconut aminos or soy sauce
- 2 tsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp chili flakes (adjust to taste)
- 600 g zucchini, spiralized into noodles
- 1 medium red bell pepper, thinly sliced
- 1 medium cucumber, julienned
- ¼ cup fresh cilantro, chopped
- 2 tbsp sliced green onions
- 1 lime cut into wedges for serving
- 1 tsp sea salt
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Instructions
- Preheat grill to medium-high heat (or heat a grill pan over medium-high on the stovetop).
- In a small bowl, whisk together melted coconut oil, lime juice, fish sauce, coconut aminos, ginger, garlic, and chili flakes.
- Add shrimp to a large bowl, pour half the marinade over them, and toss to coat; let sit for 5 minutes.
- Thread shrimp onto skewers (or grill them in a grill basket if not using skewers), season lightly with sea salt, and grill for 2–3 minutes per side until pink and cooked through.
- While shrimp cooks, toss the zucchini noodles, bell pepper, and cucumber in a bowl with the remaining marinade.
- Divide the zucchini noodle mixture among four plates and top each with grilled shrimp.
- Garnish with fresh cilantro, green onions, and a lime wedge, and serve immediately.
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