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Grilled Shrimp with Asparagus and Cilantro-Lime Zucchini Noodles

average rating is 3 out of 5, based on 150 votes

- Sprinkle with additional chopped cilantro and a squeeze of fresh lime juice before serving.

- Add a side of mixed greens for an extra serving of veggies.

- Enjoy as a light and satisfying dinner option.



Prep Time


Total Time







low-carb high-protein Grilled Shrimp Diabetic-friendly Weight loss Zucchini noodles Healthy eating Soza program Nutritious meal


For the Shrimp and Asparagus:

- 1 pound large shrimp, peeled and deveined

- 1 bunch asparagus, trimmed

- Olive oil for brushing

- Salt and pepper, to taste


For the Cilantro-Lime Zucchini Noodles:

- 2 medium zucchinis, spiralized into noodles

- 1 tablespoon olive oil

- 1 clove garlic, minced

- Juice and zest of 1 lime

- 1/4 cup chopped fresh cilantro

- Salt and pepper, to taste


1. Preheat the grill to medium-high heat.


2. In a bowl, toss the shrimp and trimmed asparagus with a drizzle of olive oil, salt, and pepper.


3. Grill the shrimp and asparagus for about 2-3 minutes per side or until the shrimp turns pink and opaque and the asparagus is tender. Remove from the grill and set aside.


4. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.


5. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes until they are just tender.


6. Remove the skillet from the heat, then toss the zucchini noodles with lime juice, lime zest, chopped cilantro, salt, and pepper.


7. Serve the grilled shrimp and asparagus on a bed of cilantro-lime zucchini noodles.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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