CUCUMBER NOODLE SALAD WITH SHRIMP

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CUCUMBER NOODLE SALAD WITH SHRIMP

prep time 25 MINUTES
total time 25 MINUTES

Grab your Spiralizer or another noodle-making gadget and make this Cucumber Noodle Salad with Shrimp that’s loaded with Thai flavors.

INGREDIENTS

SALAD INGREDIENTS:

  •  1 large European cucumber or two smaller ones (see notes)
  •  1/2 lb. medium cooked shrimp, thawed overnight in the fridge if frozen and drained well
  •  1/2 cup thinly sliced basil or Thai basil (more or less to taste)

DRESSING INGREDIENTS:

  •  1 T Monkfruit Sweetener
  •  2 T fresh-squeezed lime juice (see notes)
  •  2 tsp. fish sauce (see notes)
  •  2 tsp. Chili Garlic Sauce (see notes)
  •  1/4 tsp. salt (more or less to taste)

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INSTRUCTIONS

  1. Thaw cooked shrimp overnight in the fridge if frozen; then drain well in a colander placed in the sink.
  2. While the shrimp drains, whisk together the lime juice, Monkfruit sweetener, fish sauce, Chili Garlic Sauce, and salt to make the dressing.
  3. Cut the basil into thin strips (either with this chiffonade technique or using herb scissors like I did. Wash the basil with cold water and spin dry in a salad spinner (affiliate link) or dry with paper towels.
  4. Cut the ends off the cucumber and cut a thin slice going halfway through the cucumber so the pieces will make individual noodles and not one long noodle.(If you don’t have thinner-skinned European cucumber, I might peel some thin strips of skin off the cucumber before you make the noodles.)
  5. Then use the Spiralizer (affiliate link) or one of the Three Ways to Make Zucchini Noodles to make the cucumber noodles.
  6. Put a couple of sheets of paper towel on the counter and spread the cucumber noodles out in a thin layer; then lay more towels on top of the noodles and press down until most of the liquid from the cucumbers is absorbed by the towels.
  7. Put the dried noodles into a bowl and toss with the dressing.
  8. Then add the drained shrimp and sliced basil and toss again.
  9. This is best right after it’s been made while the noodles and basil are still crisp.  Enjoy!

NOTES

 

European or Persian cucumbers with thinner skins are best. I used my fresh-frozen lime juice for this recipe. I’d use Monkfruit Sweetener (affiliate link) but use any sweetener you prefer. I prefer Red Boat Fish Sauce, which is gluten-free and Paleo. There are good options for Chili Garlic Sauce online if you can’t find it in your store. (some links are affiliate links)

I wrote a post about Three Ways to Make Zucchini Noodles, but I love my Spiralizer for an easy method!

This recipe created by Kalyn when she was having fun experimenting with the Spiralizer!

 

NUTRITION INFORMATION

Yield

3

Serving Size

1Amount Per ServingCalories113Total Fat1.4gSaturated Fat.4gTrans Fat0gUnsaturated Fat.8gCholesterol160mgSodium1288mgCarbohydrates6.6gFiber.6gSugar2.4gProtein18g

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