Chili Lime Shrimp with Zoodles

As I've said before, Salt and Lavender can do no wrong in terms of amazing recipes. I made this one this week, and it was fresh, light, and deeeeelicious. I didn't do the whole skewer thing because I don't own a grill, but the shrimp and their marinade still taste wonderful when cooked on the stovetop (and you can drizzle the marinade over the salad, which you should). SO GOOD.

Chili Lime Shrimp with Zoodles by Salt and Lavender



  • 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.