25+ Irresistible Holiday Low Sodium Grilling Recipes for Your Meals

The holiday season is synonymous with hearty meals, festive gatherings, and the unmistakable aroma of food being prepared on the grill.

However, for those watching their sodium intake, this season of indulgence can sometimes feel limiting.

The good news? You don’t have to compromise on flavor or festivity to enjoy a heart-healthy holiday.

With a little creativity, you can have the best of both worlds—a celebration full of taste and tradition while maintaining a low sodium diet.

In this collection of 25+ holiday low sodium grilling recipes, you’ll find everything from succulent seafood dishes to herb-infused meats and vibrant vegetarian options.

These recipes have been crafted to maximize flavor with fresh herbs, citrus, and natural spices, ensuring your holiday meals are as delicious as they are healthy.

Whether you’re hosting a holiday party or enjoying a family cookout, these dishes will make your celebrations feel special without worrying about added sodium.

25+ Irresistible Holiday Low Sodium Grilling Recipes for Your Meals

Your holiday gatherings should be filled with joy, connection, and great food.

With these 25+ low sodium grilling recipes, you can savor every bite without sacrificing health or flavor.

From tender grilled chicken infused with lemon and herbs to hearty vegetable skewers and citrus-glazed shrimp, these recipes prove that eating well during the holiday season is both possible and delicious.

Whether you’re cooking for a crowd or just enjoying a quiet holiday evening, these dishes offer something for everyone.

So fire up the grill, add a dash of creativity, and make this season’s holiday feasts a healthy and memorable celebration.

Let the flavors of fresh herbs, vibrant citrus, and the smoky touch of the grill transform your holiday meals into moments worth sharing.

Herb-Marinated Grilled Turkey Breast

For a lean holiday main course that’s full of flavor but low in sodium, this herb-marinated turkey breast is perfect for your grill. The blend of garlic, rosemary, thyme, and lemon juice tenderizes the turkey while imparting aromatic flavors without the need for excessive salt. It’s a festive dish that’s simple to make and sure to impress.

Ingredients

• 1 boneless, skinless turkey breast (about 3-4 pounds)
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tsp black pepper
• 1 tsp paprika
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. In a bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, black pepper, and paprika to create the marinade.
2. Place the turkey breast in a resealable plastic bag or shallow dish and pour the marinade over it. Massage the marinade into the meat, ensuring even coverage. Seal the bag or cover the dish and refrigerate for at least 2-4 hours or overnight for maximum flavor.
3. Preheat the grill to medium-high heat. Remove the turkey from the marinade and let it come to room temperature for about 15-20 minutes.
4. Place the turkey breast on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Transfer the cooked turkey to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh parsley before serving.

This herb-marinated grilled turkey breast is both light and deeply flavorful, perfect for holiday gatherings without the excess sodium. It pairs beautifully with a side of roasted vegetables or a fresh salad, making it an ideal centerpiece for a health-conscious holiday meal.

Lemon-Garlic Grilled Salmon

This lemon-garlic grilled salmon is an easy and flavorful option for a holiday feast. With fresh lemon, garlic, and a touch of dill, it’s an elegant dish that’s light on sodium and big on taste. The natural richness of the salmon is perfectly complemented by the citrusy and herbal marinade.

Ingredients

• 4 salmon fillets (about 4-5 ounces each)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 1 tsp black pepper
• 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
• Lemon wedges (for serving)

Instructions

1. In a bowl, combine olive oil, lemon juice, minced garlic, lemon zest, black pepper, and dill to create the marinade.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring the fish is evenly coated. Let marinate for 30-45 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. Remove the salmon from the marinade and let it sit for a few minutes to come to room temperature.
4. Place the salmon skin-side down on the grill and cook for 4-5 minutes per side, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Transfer the salmon to a serving plate and serve with lemon wedges.

This grilled salmon is light, flavorful, and perfect for holiday gatherings where you want to keep things fresh and healthy. The citrus and garlic notes make it an elegant and simple main course, suitable for serving with a side of sautéed spinach or a quinoa salad.

Grilled Vegetable Skewers with Balsamic Glaze

Add some color and flavor to your holiday grill with these balsamic-glazed grilled vegetable skewers. Packed with seasonal vegetables, these skewers are a perfect, low-sodium side dish or vegetarian main course. The sweet and tangy glaze enhances the natural flavors of the vegetables without overpowering them.

Ingredients

• 1 zucchini, cut into 1-inch rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp black pepper
• 1 tsp dried oregano
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a small saucepan, combine olive oil, balsamic vinegar, honey, black pepper, and oregano. Cook over medium heat for 3-4 minutes, stirring frequently, until the glaze thickens slightly. Set aside to cool.
2. In a large bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes. Pour half of the balsamic glaze over the vegetables and toss to coat evenly.
3. Thread the vegetables onto the soaked wooden skewers, alternating between different types for a colorful presentation.
4. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3-4 minutes per side, or until the vegetables are tender and lightly charred.
5. Brush the skewers with the remaining balsamic glaze during the last minute of cooking for added flavor.
6. Serve the skewers warm as a side dish or a vegetarian main course.

These balsamic-glazed vegetable skewers are vibrant, full of natural sweetness, and perfect for adding a low-sodium, colorful touch to your holiday meal. They pair well with any main course, especially grilled fish or poultry, and add a festive, satisfying element to the table.

Lemon Herb Grilled Chicken Drumsticks

These lemon herb grilled chicken drumsticks are juicy and flavorful, perfect for a holiday cookout with family and friends. With a simple blend of lemon, garlic, and fresh herbs, this dish is low in sodium but high in taste. Grilling the drumsticks ensures crispy skin and a smoky finish, making them a crowd-pleaser.

Ingredients

• 6 chicken drumsticks
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp black pepper
• 1 tsp paprika
• Lemon slices (for garnish)

Instructions

1. In a bowl, mix the olive oil, lemon juice, minced garlic, parsley, thyme, black pepper, and paprika to create the marinade.
2. Place the chicken drumsticks in a large resealable bag or a shallow dish and pour the marinade over them. Massage the marinade into the chicken and refrigerate for at least 2-3 hours or overnight for deeper flavor.
3. Preheat the grill to medium-high heat. Remove the drumsticks from the marinade and let them sit for 15-20 minutes at room temperature.
4. Grill the drumsticks for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Let the chicken rest for 5 minutes before serving, and garnish with lemon slices for a fresh touch.

These lemon herb grilled chicken drumsticks are an excellent choice for holiday meals, providing bold flavors and crispy texture without relying on added sodium. They pair beautifully with a refreshing cucumber salad or a side of roasted sweet potatoes.

Grilled Shrimp Skewers with Garlic and Lemon

For a holiday seafood option that’s both light and luxurious, these grilled shrimp skewers with garlic and lemon are perfect. The shrimp are marinated with garlic, lemon zest, and a touch of olive oil, giving them a fresh and bright flavor profile. They cook quickly on the grill and are perfect for serving as an appetizer or main dish.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp dried oregano
• Wooden skewers, soaked in water for 30 minutes
• Fresh parsley for garnish (optional)

Instructions

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, black pepper, and oregano to create the marinade.
2. Add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for 20-30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. Thread the shrimp onto the skewers, making sure not to overcrowd them.
4. Grill the shrimp for 2-3 minutes per side or until they turn pink and opaque, with a slightly charred edge.
5. Remove the shrimp skewers from the grill and garnish with fresh parsley if desired. Serve with extra lemon wedges for squeezing.

These shrimp skewers are a flavorful, low-sodium option that will bring a touch of elegance to your holiday table. Pair them with a light rice pilaf or a simple green salad to complete the meal.

Maple-Dijon Glazed Grilled Pork Tenderloin

This maple-Dijon glazed grilled pork tenderloin is perfect for holiday feasts, combining the sweetness of maple with the tang of Dijon mustard. This dish is low in sodium but full of rich, balanced flavors, making it an ideal main course for a festive occasion.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)

Instructions

1. In a small bowl, mix the maple syrup, Dijon mustard, olive oil, minced garlic, black pepper, smoked paprika, and rosemary to create the glaze.
2. Rub the pork tenderloin with a small amount of olive oil and then coat it evenly with the glaze. Let it marinate in the refrigerator for at least 1 hour or up to overnight.
3. Preheat the grill to medium-high heat. Place the tenderloin on the grill and sear for 2-3 minutes per side, then reduce the heat to medium and continue grilling for 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
4. Remove the pork tenderloin from the grill and let it rest for 5-10 minutes before slicing. Serve with a drizzle of the remaining glaze and a sprinkle of fresh rosemary.

This maple-Dijon glazed grilled pork tenderloin provides a perfect balance of sweet and tangy, ideal for holiday dining. Serve with a side of roasted Brussels sprouts or a wild rice mix to complete a special, low-sodium holiday meal.

Grilled Vegetable and Quinoa Stuffed Bell Peppers

These grilled vegetable and quinoa stuffed bell peppers are an excellent holiday dish that is both filling and vibrant. Packed with a variety of colorful vegetables, protein-rich quinoa, and a simple seasoning blend, this recipe is a low-sodium way to enjoy a hearty, vegetarian option at your holiday table.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 red onion, finely chopped
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tbsp fresh cilantro, chopped (optional)
• 1 tbsp lemon juice
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat the grill to medium heat. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside of the peppers lightly with olive oil and set aside.
2. In a large bowl, combine the cooked quinoa, diced zucchini, cherry tomatoes, corn, red onion, olive oil, black pepper, paprika, oregano, lemon juice, and cilantro.
3. Stuff each bell pepper with the quinoa and vegetable mixture, pressing gently to pack the filling.
4. Place the stuffed bell peppers on the grill and cook for 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred.
5. If using, sprinkle crumbled feta cheese on top of the peppers during the last 2 minutes of grilling to allow it to melt slightly.
6. Remove the stuffed peppers from the grill and serve warm.

These grilled vegetable and quinoa stuffed bell peppers are an eye-catching and satisfying holiday dish that’s perfect for those seeking a vegetarian option. The combination of sweet bell peppers and savory quinoa creates a balanced dish that’s full of texture and flavor without added sodium.

Grilled Lemon-Dill Tuna Steaks

For a holiday main course that feels both indulgent and light, try these grilled lemon-dill tuna steaks. Tuna steaks have a meaty texture that makes them perfect for grilling, and the bright lemon and dill marinade adds freshness without the need for high sodium content.

Ingredients

• 4 tuna steaks (about 6 oz each)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• 1 tsp black pepper
• Lemon wedges (for serving)

Instructions

1. In a bowl, whisk together the olive oil, lemon juice, lemon zest, chopped dill, minced garlic, and black pepper to make the marinade.
2. Place the tuna steaks in a shallow dish and pour the marinade over them, making sure each steak is evenly coated. Cover and refrigerate for 30 minutes to 1 hour.
3. Preheat the grill to medium-high heat. Remove the tuna steaks from the marinade and let them come to room temperature for 10-15 minutes.
4. Grill the tuna steaks for 2-3 minutes per side, or until the desired level of doneness is reached. Tuna is best served medium-rare, as it can dry out if overcooked.
5. Serve the tuna steaks with lemon wedges on the side.

This grilled lemon-dill tuna steak recipe is perfect for holiday gatherings, offering a lean, protein-packed option with a fresh and tangy twist. Serve with a side of grilled asparagus or a simple mixed greens salad to complete the dish.

Spicy Citrus Grilled Tofu Skewers

These spicy citrus grilled tofu skewers are an excellent addition to your holiday spread, providing a flavorful, low-sodium vegan option. Marinated in a mix of citrus, garlic, and a touch of spice, they are grilled to perfection, creating a crispy exterior and a tender, flavorful interior.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp soy sauce (low sodium)
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes
• Fresh cilantro for garnish (optional)

Instructions

1. In a bowl, whisk together the olive oil, orange juice, soy sauce, lemon juice, minced garlic, cumin, chili powder, and black pepper to create the marinade.
2. Add the tofu cubes to the marinade and toss gently to coat. Cover and refrigerate for 1-2 hours to let the flavors infuse.
3. Preheat the grill to medium heat. Thread the marinated tofu onto the soaked wooden skewers, ensuring even spacing.
4. Grill the tofu skewers for 3-4 minutes per side, or until golden and slightly charred.
5. Serve the skewers warm, garnished with fresh cilantro if desired.

These spicy citrus grilled tofu skewers are perfect for a holiday spread, offering a protein-packed, plant-based option that is both flavorful and filling. They pair well with a side of coconut rice or a crunchy Asian-style slaw.

Honey Garlic Grilled Salmon

This honey garlic grilled salmon is an easy, low-sodium dish that makes a stunning holiday main course. The combination of honey and garlic creates a sweet and savory glaze that enhances the natural flavor of the salmon, while the grill adds a slight smoky touch that elevates this dish to a festive level.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp honey
• 2 tbsp soy sauce (low sodium)
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper
• Lemon slices and fresh dill for garnish

Instructions

1. In a small bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, and black pepper to create the glaze.
2. Place the salmon fillets in a shallow dish and pour half of the glaze over them, ensuring the fillets are evenly coated. Let marinate for 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
4. Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C).
5. During the last 2 minutes of grilling, brush the remaining glaze over the salmon for an added layer of flavor.
6. Serve with lemon slices and a sprinkle of fresh dill.

This honey garlic grilled salmon pairs wonderfully with a side of wild rice or a light, crisp salad. It’s a great way to add a flavorful, protein-rich dish to your holiday menu without using added sodium.

Herb-Marinated Grilled Lamb Chops

These herb-marinated grilled lamb chops are perfect for a special holiday gathering. The combination of rosemary, thyme, and garlic imparts a fresh, earthy flavor to the lamb that is complemented by the smoky char from the grill. This dish is easy to prepare, elegant, and sure to impress your guests.

Ingredients

• 8 lamb chops (about 2 oz each)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp ground coriander
• Lemon wedges for serving

Instructions

1. In a bowl, mix the olive oil, rosemary, thyme, minced garlic, black pepper, and ground coriander to create the marinade.
2. Rub the marinade evenly over the lamb chops, coating each piece thoroughly. Let marinate for 1-2 hours in the refrigerator.
3. Preheat the grill to medium-high heat. Grill the lamb chops for 4-5 minutes per side or until they reach the desired level of doneness (medium-rare is recommended for tender, flavorful meat).
4. Remove from the grill and let the lamb chops rest for 5 minutes before serving.
5. Serve with lemon wedges for a fresh, tangy accent.

These herb-marinated grilled lamb chops are perfect for special occasions, providing rich, robust flavors without high sodium content. Pair them with roasted garlic mashed potatoes or a Mediterranean-style couscous for a complete holiday meal.

Spiced Pineapple and Chicken Skewers

These spiced pineapple and chicken skewers offer a delightful balance of sweet and savory flavors, making them a unique and festive addition to your holiday spread. The pineapple adds a juicy sweetness that pairs beautifully with the savory, spiced chicken. This dish is low in sodium but full of bold, tropical flavors.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup fresh pineapple chunks
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro (optional)
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, combine the olive oil, ground cumin, paprika, cinnamon, black pepper, cayenne (if using), and lime juice to create the marinade.
2. Add the chicken cubes to the marinade and toss to coat evenly. Let marinate in the refrigerator for 30 minutes to 1 hour.
3. Preheat the grill to medium heat. Thread the marinated chicken and pineapple chunks onto the soaked skewers, alternating between chicken and pineapple.
4. Grill the skewers for 4-5 minutes per side or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Remove from the grill and let rest for 2-3 minutes before serving.
6. Garnish with fresh cilantro if desired.

These spiced pineapple and chicken skewers are perfect for holiday get-togethers, offering a flavorful, low-sodium dish that’s both satisfying and festive. Serve them alongside a tropical rice salad or a light cucumber and tomato salad for a complete holiday meal.

Grilled Lemon Herb Chicken with Garlic Vegetables

This grilled lemon herb chicken with garlic vegetables is a healthy and vibrant dish perfect for your holiday table. It combines juicy chicken with seasoned, tender vegetables for a well-rounded and flavorful meal that celebrates the best of simple, fresh ingredients. The lemon and herb marinade enhances the chicken without adding any excess sodium.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 cup cherry tomatoes, halved
• 1 cup asparagus spears, trimmed

Instructions

1. In a bowl, whisk together olive oil, lemon juice, parsley, thyme, minced garlic, black pepper, and paprika to create the marinade.
2. Add the chicken breasts to the marinade and coat evenly. Let marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. While the grill is heating, toss the zucchini, bell pepper, cherry tomatoes, and asparagus in a bowl with a touch of olive oil and black pepper.
4. Place the marinated chicken breasts on the grill and cook for 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).
5. In the last 10 minutes of grilling, add the vegetables to the grill and cook until tender and slightly charred, turning occasionally.
6. Serve the grilled chicken with the garlic vegetables on the side.

This dish is perfect for a holiday meal that’s both light and satisfying. The combination of fresh lemon, herbs, and garlic brings out the best in the chicken, while the grilled vegetables add texture and flavor. Pair with a quinoa salad or a simple green salad for a complete, healthy meal.

Herb-Seasoned Grilled Portobello Mushrooms

For a plant-based holiday option, try these herb-seasoned grilled Portobello mushrooms. They are rich in umami flavor and take on a delightful smokiness from the grill, making them an excellent main or side dish. These mushrooms are marinated in a mix of herbs, garlic, and a touch of balsamic vinegar for a well-rounded taste without added sodium.

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Fresh parsley for garnish (optional)

Instructions

1. In a bowl, whisk together olive oil, balsamic vinegar, thyme, rosemary, minced garlic, black pepper, and paprika to make the marinade.
2. Place the Portobello mushroom caps in a shallow dish and pour the marinade over them, ensuring that each cap is well-coated. Let marinate for 15-20 minutes.
3. Preheat the grill to medium heat. Place the mushroom caps on the grill, gill-side down, and cook for 4-5 minutes.
4. Flip the mushrooms and grill for an additional 4-5 minutes until they are tender and have nice grill marks.
5. Remove from the grill and garnish with fresh parsley before serving.

These herb-seasoned grilled Portobello mushrooms are perfect for holiday meals as a main dish or a hearty side. Their rich flavor pairs beautifully with a side of wild rice or a light arugula salad. This dish offers a flavorful, low-sodium alternative that everyone can enjoy.

Citrus-Glazed Grilled Shrimp Skewers

These citrus-glazed grilled shrimp skewers are an excellent choice for a light, festive holiday dish. The tangy, sweet glaze infuses the shrimp with flavor, while grilling adds a smoky depth. Quick to make and easy to serve, these shrimp skewers are perfect for any holiday gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp ground coriander
• Wooden skewers, soaked in water for 30 minutes
• Fresh cilantro for garnish (optional)

Instructions

1. In a bowl, mix the orange juice, lime juice, honey, olive oil, minced garlic, black pepper, and ground coriander to create the citrus glaze.
2. Add the shrimp to the marinade and toss to coat. Let marinate for 15-20 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto the soaked wooden skewers.
4. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
5. Remove from the grill and garnish with fresh cilantro if desired.

These citrus-glazed grilled shrimp skewers are a delicious, low-sodium holiday dish that offers bright, zesty flavors. Serve them with a side of cilantro-lime rice or a crisp salad for a balanced, festive meal.

Note: More recipes​ are coming soon!