Phil’s 21 Citrus Grilled Shrimp with Zoodles
Bright citrus, grilled shrimp, and fresh zucchini noodles come together in a light, flavorful meal. Phil’s 21 adds savory depth and a touch of turmeric color without needing a cabinet full of additional seasonings.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized into noodles
2 tablespoons extra-virgin olive oil, plus a little more for the zoodles
¼ cup fresh orange juice
2 tablespoons fresh lime juice
2 cloves garlic, minced
1½ tablespoons Phil’s 21 Spice Rub
Fresh cilantro or parsley, for garnish
Lime or orange wedges, for serving
Directions
1. Make the citrus marinade.
In a bowl, whisk together the olive oil, orange juice, lime juice, garlic, and Phil’s 21.
2. Marinate the shrimp.
Add the shrimp and toss until evenly coated. Cover and refrigerate for about 15–30 minutes. Citrus marinades can affect the texture of shrimp if left too long, so there’s no need for an extended marinating time.
3. Prepare the zoodles.
Spiralize the zucchini and place the noodles on paper towels. Gently blot away excess moisture.
4. Grill the shrimp.
Preheat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade and discard the used marinade.
Grill the shrimp for approximately 2–3 minutes per side, until pink, opaque, and just cooked through. The original recipe uses this same quick grilling method.
5. Cook the zoodles.
Heat a small amount of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for just 2–3 minutes, until warmed through but still slightly crisp. Avoid overcooking, which can make zoodles watery.
6. Assemble and serve.
Divide the zoodles among plates and top with the grilled Phil’s 21 shrimp.
Finish with chopped cilantro or parsley and a squeeze of fresh lime or orange juice.
Phil’s Tip
Shrimp cook quickly—pull them from the heat as soon as they turn opaque and curl into a loose “C.” Overcooking can make them tough.
Phil’s 21 contains turmeric, which gives the seasoning some of its distinctive color and can naturally stain your hands or light-colored surfaces. Use a spoon, shaker, or gloves if you prefer to avoid the yellow color transfer.