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Zesty Citrus Marinade

May 26, 2013 | Recipes | 0 comments

Cilantro-Lime Shrimp w/ Mexican Quinoa Pilaf from June Plan

Chicken with Pineapple Salsa
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Zesty Citrus Marinade


  • zest and juice of 2 limes
  • zest and juice of 1 lemon
  • zest and juice of 1 orange (watch video on zesting)
  • Handful of cilantro
  • 1 cup water
  • 2 tsp salt
  • 2 cloves garlic
  • 1/2 jalapeño, roughly chopped (use seeds only as desired for a spicier marinade)
  • Protein of choice 4-6 chicken breasts OR 1# shrimp (peeled, deveined, tails removed) OR 4-6 fish fillets (tilapia works well)


  • Place all marinade ingredients in a blender or food processor and blend until smooth.
  • For chicken: place in marinade and refrigerate for at least 1 hour, up to 12 hours, then grill for ~25-30 minutes or cooked through (165 F). Or on an indoor grill (ie, George Foreman) for ~10-12 minutes.
  • For shrimp: place in marinade and refrigerate for 30min up to an hour. Bake in a pre-heated 400 F oven for ~10 minutes or until cooked through and just turning pink. Note: if using frozen shrimp, allow to defrost in refrigerator overnight or according to package instructions.
gluten-free, dairy-free, Grilled Chicken w/ Pineapple Salsa, fresh, healthy
Grilled Chicken w/ Pineapple Salsa

This base marinade recipe is really flexible. It can easily be increased or decreased based on the amount needed. I also sometimes add 1-2t of honey and some olive oil. The jalepeno adds little heat if you don't use the seeds. If you want heat, just add in seeds as desired.

Keeping in-line with the Prep Dish philosophy of doing the prep work ahead of time, this marinade can easily be made up to a few days in advance. Our June meal plan uses this gluten-free marinade for two meals: a grilled chicken with pineapple salsa & grilled zucchini and baked shrimp with a Mexican quinoa pilaf. I've also used the marinade for fish tacos (using a tilapia or similar white fish).

Try it out and let me know what you think in the comments, below:

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